Beef Stock at Home

Yesterday a group of folks showed up at my home and we prepared a few different dishes. Lots of cooking tips were shared by all. It was a group effort for the cooking, cleaning, and sharing that culminated with lots of eating. We started with beef stock; the basis of great soups, sauces and gravies.

  

Ingredients:

• 1 package Lasater meaty shanks
• 2 T tomato paste
• ½ bunch fresh parsley (flat leaf preferred)
• 1 bunch fresh thyme
• 1-2 carrots
• 1-2 celery sticks (with leaves if possible)
• 1 medium onion
• 1 head garlic
• ½ tbsp. Peppercorns
• 2 bay leaves
• 2-3 T raw apple cider vinegar

Directions:
Preheat oven to 450 degrees. Cover beef soup bones or marrow bones with thin layer of tomato sauce. Marrow bones are from the straight portion of the leg bone containing the delicate fatty marrow tissue. Lasater soup bones are currently available as cross-section of marrow bones with meat. The tomato paste is used to enhance broth flavor. Besides being mother nature's natural MSG, during the roasting process, the tomato paste is caramelized which further adds to broth richness. Roasting also renders some of the fat that I like to include in the stock. Roast at 450 degrees for 30-45 minutes.

Lasater meaty shanks (soup bones)

Once the beef bones are roasted, add all ingredients to stock pot. Then fill pot with cold water. Cut garlic across the center of entire head, and quarter onion leaving peel intact. Place both in stock pot as is. 

Be sure to leave room for boiling and simmering approximately 2" below the top of pot. Bring ingredients to a boil, then lower and simmer for at least 12 - 24 hours.

Once your stock is ready, cool then strain using a 'strainer colander'. Store in quart size containers for use later.