Stock From Roasted Beef Marrow Bones

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I have heard that roasting beef marrow bones creates a more robust beef stock, so decided to try it. after all, roasting does bring out more flavor from most foods, such as vegetables. i found this method on simply recipes .com. their recipes makes 4 quarts. my store did not have that many bones!!

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Steps

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Preheat oven to 400 degrees f.

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Place bones , stew meat , onions , and carrots in a roasting pan.

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Rum everything with a little olive oil.

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Roast about 45 minutes , flipping bones , meat , and vegetables halfway through.

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Bones should be browned , not charred.

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Remove everything and place in a large stockpot.

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Place roasting pan over two burners , add about a cup of hot water and scrape browned bits from bottom of pan.

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Pour into stockpot , then add enough water to cover bones by 2 to 3 inches.

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Add celery , garlic , parsley , bay leaf , and peppercorns.

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Heat stock to a low simmer , then reduce heat and almost simmer for at least 3 hours , 6-8 is better.

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Do not stir as this will combine the fat with the stock and cause it to become cloudy.

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During cooking you can skim off any fat and scum from the top.

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Use tongs to remove bones and vegetables.

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Strain stock through cheesecloth to remove all solids.

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Let cool to room temperature.

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Store in the refrigerator with the fat layer intact.

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Ingredients

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beef bones with marrow, stew meat, olive oil, onion, carrot, celery tops, garlic clove, fresh parsley, bay leaf, peppercorns