Beef Stock

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Excellent recipe. I've tried several and this is the best. The only thing that I do differently is after I remove the bones from the roasting pan, I drain off the excess grease before I deglaze the pan with the red wine. It takes awhile but definitely worth it.

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Great recipe - the stock comes out thick and flavorful. One thing not mentioned so far is the stockpot size. If making the entire recipe, you will need a 12 qt stockpot.

I own an 8 qt stockpot, so I had to divide the stock between my stockpot and dutch oven. An 8 qt stock pot can hold 2 gallons of water, but with 7 lbs of bones, 1.5 gallons of water, 2 cups wine, and 4+ cups of aromatics there isn't enough room for both the liquid and the bones.

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This stock is wonderful! It smells so good while simmering that I just wanted to dive into it. To prevent the veggies from burning, pile them on top of the bones. Refridgerate overnight, and the fat is simple to remove from the top. Very simple to make, and so so worth the effort!

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First of all, my stock turned out very good. I had about 3 to 4 lbs of bones from a standing rib roast that I turned into steaks, in my freezer so I decided to try making some homemade beef stock. Since I did not have the full weight of the lbs of bones called out in the recipe, I cut down the ingredients by half.

I think my mistake was using a Convection oven set on convection roast. After 45 minutes my bones and meat were very brown. I coated with the tomatoe paste but did not use much as the comment mentioned below. I thought it odd to chop all the vegtables for a stock, before adding, but I wanted to follow the recipe as directed. After 30 minutes, most of the vegtables had burned! I do not mean dark brown, I mean BLACK. Since I had already wasted all the ingredients, but the water, I decided to pick out all the burnt vegtables and then deglaze the pan. I did not want to open a whole bottle of red wine for 1 cup, so I used a white wine that I had already opened. I did all this part last night. Put back in the pot, covered with some water, added the garlic and herbs, and refrigerated. Today I covered all the ingredients I had left, with the water and simmered for 4 hours. I was shocked how good it turned out! No burn flavor at all! Just a good rich beef stock. But watch the browning, or do not use convection. Next time I am going to leave the vegtables in much larger peices. After straining the stock, I put it back in pot and boiled until reduced by half. That way It will take less room in my freezer. I like to freeze my chicken stock in zip lock style freezer bags. That way they can lay flat in my freezer and it easy to break off a peice if a recipe calls for a few tablespoons or 1/2 cup etc, and there is no waste. I will continue to save all my beef bones and make this stock again. Delicious.

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I've made this three times now. The first two times, when it came out terrific, with bones that had barely any meat on them, and a double concentrated (from the tube tomato paste, easy on the tomato paste. This time I used a Muir Glen can (highly recommended, soup bones with fatty meat on them, and my roasting didn't seem to go right; it was more of a steaming. I chucked it all in the stockpot anyway and proceeded. I'd give it a 3 this time, but won't here because if made correctly, it's definitely a five. I ended up with greasy essence of bolognese stock. I'm cooling it now in the freezer in the hopes a fat layer will harden that I can simply take off (carefully, and using it in Giada's highly-rated beef and lentil soup, whihc is supposed to be tomatoey anyway, and I might even strain it again if I get really into this rescue effort. Go with dry-ish bones, or at least bones with lean meat on them, and really roast until BROWN, even if it's longer than 1/2 hour (I know it takes a long time already, sorry. Great stuff if done right.

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This recipe yields an excellent stock. Flavorful and nicely balanced. I was cautious with the salt, tasting and adding as it simmered. I ended up with about 10 or 12 pinches (aiming for lightly salted. As with many recipes that have prolonged cook times, I made this along side other stuff I was doing in the kitchen that day. It adds minimal time and only dirtied two additional pots, and certainly adds to my feeling of productivity. I froze all of it for later use in pint sized freezer bags with 16 oz in each. Lay them out on cookie sheets or jelly roll pans and stack them up to 4 high and freeze for a very convenient end package.

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a bit on the peppery side, but overall easy to make.

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This is an fantastic recipe. I cut the recipe in half as I only had 4lbs of bones. It turned out so rich in flavor and a lovely color. Just awesome. I was making a roast and used a part of the stock for a gravy. I froze the rest for use at a later time. I will definitely make this recipe again and continue to freeze part of it, to bring out in portions. Why use canned broth or bouillon when you can easily make this awesome stock. Great recipe Emeril!!!

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The aroma is devine, and the broth very beefy. Not at all hard to prepare, most of the time you are just smelling and watching it cook. I only had pearl onions, (I was out for some reason but worked just as nicely. Great use of all parts of beef. Great for freezing, and using as needed.

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time consuming, but very easy and very tasty.