Rich Beef Stock

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Having mastered the art of making turkey stock, i decided to take a stab at beef stock. the result is a beautifully rich and dark broth. the stout adds depth to an already yummy stock. I use oxtails but any beef bones will do.

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Steps

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Preheat oven to 425 degrees.

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Place beef in a shallow roasting pan and roast 20 minutes or until browned.

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Remove from oven and turn bones over.

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Brush with tomato paste and add veggies.

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Return to oven and roast for 40 minutes.

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Place bones and veggies into a large stock pot.

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Deglaze the pan with stout , scaping up the browned bits.

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Put mixture into the pot and add water , peppercorns , bay leaf.

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Season with salt.

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Bring to a boil and reduce to a simmer.

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Skim off skum as it rises to the top.

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Cook for 3 hours.

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Strain stock and discard the bones.

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Refridgerate over night and skim off fat that rises to the top.

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Ingredients

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beef bones, tomato paste, onion, carrots, celery, stout beer, peppercorns, garlic cloves, bay leaves, water