BASIC BEEF STOCK
This rich stock can be used in a variety of soups and sauces. Reserve the shredded beef and tomato pieces to make Hearty Beef Stew.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 1/2 quarts
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Arrange ribs in a large roasting pan; sprinkle generously with salt and pepper. Roast 1 1/2 hours, turning ribs halfway through.
- Combine 3 quarts water and tomatoes and their juice in a stockpot. Bundle bay leaves, peppercorns, and dill in a small piece of cheesecloth; tie with kitchen twine, and add to pot.
- Transfer roasted ribs to pot. Pour off and discard fat from roasting pan. Pour remaining cup water into pan, and place over medium-high heat. Bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom, until water is reduced by half. Transfer liquid and bits to stockpot.
- Cover the pot; bring mixture to a simmer over high heat, but do not boil. Reduce heat to a gentle simmer, and place a smaller pot lid directly on surface of stock to keep ingredients submerged; cook until meat is very tender and pulls away from the bone, about 1 1/2 hours. Skim surface with a spoon as needed.
- Prepare an ice bath. Remove herb bundle from pot, squeezing out liquid into pot, and discard. Strain stock through a sieve into a large heatproof bowl set in ice bath until stock is room temperature, stirring frequently.
- Transfer ribs and tomato pieces to another bowl. When cool enough to handle, pull rib meat from bones, and shred with your fingers. Discard bones. Store meat and tomato pieces in an airtight container in the refrigerator, up to 3 days.
- Transfer the cooled stock to airtight containers; refrigerate at least 6 hours or overnight. With a large metal spoon, skim off and discard fat layer that has collected on the top. If storing, leave fat layer intact (it helps to seal in flavor).
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Forget Able
[email protected]This stock is amazing! I used it to make a beef stew and it was the best stew I've ever had.
Umeir Diwan
[email protected]This is my go-to beef stock recipe. It's always delicious and I love that I can make it ahead of time.
Md Fokhoruddin
[email protected]I've been using this recipe for years and it never disappoints.
Rayaz Bhattar52
[email protected]This stock is so much better than store-bought stock. It's so much more flavorful and it doesn't have any preservatives.
Keonna Vorpagel
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand.
Luis Alberto Luna Hernandez
[email protected]This recipe is a lifesaver for busy weeknights. I can just throw all the ingredients in the pot and let it simmer while I'm working.
Kafayat
[email protected]I've tried other beef stock recipes before, but this one is by far the best. It's so much more flavorful and delicious.
Ballard Morrison
[email protected]The flavor of this stock is amazing. It's so rich and beefy, and it really elevates any dish you add it to.
Manaos De Uva
[email protected]This stock is so versatile. I've used it in everything from soups to stews to sauces, and it always turns out great.
Elizabeth Kayla O
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this stock without any problems.
Cameron Gonzalez
[email protected]This beef stock recipe is a game-changer! I've been using it for years and it always turns out perfect. It's so flavorful and rich, and it makes the best soups, stews, and sauces.