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Beef Stock
4 pounds cracked Beef Marrow, Shin, and/or Shank Bones, with meat on them
1 large Onion, cut into wedges
4 Ripe Plum Tomatoes, cut in half (optional)
1 Carrot, cut up
2 Celery stalks, cut up
1 Leek, split lengthwise, washed well, cut up
10 Black Peppercorns
Bouquet Garni (3 sprigs Fresh Parsley, 1 sprig Fresh Thyme, 2 Fresh Sage Leaves, and 1 Bay Leaf tied together in cheesecloth)
4 quarts Cold Water
Salt and Fresh Ground Black Pepper, to taste


1. Add beef bones, onion wedges, tomatoes, carrot, celery, leek, peppercorns, bouquet garni, and cold water to stockpot.

2. Bring to a boil over medium heat.

3. Reduce heat to low and simmer 6-8 hours. Skim foam off top of stock during simmering process.

4. Strain broth through strainer. Discard solids and strain again through cheesecloth.

5. Season with salt and pepper, to taste

6. Refrigerate stock. Remove fat from surface.

7. Freeze unused stock up to 6 months.

Preparation Time: Serves:
Recipe Origin: United States
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