These are beef marrow bones and they are the start of some wonderful Homemade Beef Stock. Our grocery story meat department sells these. You don’t have to buy bones to make good beef stock. You can save up bones from roasts, ribs, steaks or any kind of beef that you cook. Throw them in a freezer bag and keep them until you have a bag full. Then, you can start your stock.
Throw in a large onion cut in half, 2 to 3 stalks of celery, 2 to 3 large carrots, a couple of bay leaves and one tablespoon of your favorite seasoned salt. I use Lawry’s Season-All. Since the stock will be strained, you don’t have to bother with peeling or trimming the vegetables. Just wash them.
Cover everything with water. Bring to a boil. Cover, reduce heat and let simmer for a couple of hours. Strain out all the “stuff”. If you don’t have a strainer that fits inside your stockpot, it’s a worthwhile investment. After the stock has been stained, turn the heat back up to a medium boil and let the stock continue to cook until it’s reduced by about 1/3. That extra step is important because it intensifies the flavor. You’ll have somewhere around 2 quarts of stock – give or take. Freeze what you don’t plan to use right away.
Mary says
Thanks so much for this recipe. I have been using boxed chicken/beef stock and find that GENERALLY it’s ok, but recently I tried the new bold chicken stock for risotto, and I must say, it was so strong, combined with the parm cheese, it was almost not worth eating. NOW, when it comes to my beef/red wine, I will use THIS STOCk! It will be fresher, have less superflous ingredients, and I will NOT be disappointed. Thanks again for saving my future beef recipes!
Jackie Garvin says
Mary,
I agree with you 100% about commercially prepared stocks. There are some good quality ones on the market but I DO NOT like the bold chicken stock, at all. I got a hold of that one, too. Man….was I ever sorry. I try to keep at least one quart of chcken and beef stock in my freezer at all times. I have beef, chicken and seafood stock recipes posted. Here’s the link to my recipe index: http://wp.me/P1lazE-2 <3