Beef Stock (Brodo di Manzo)

Beef stock is made from bones and scraps after the better cuts are used for other dishes. It can be prepared in advance and frozen to have on hand whenever you need its full-flavored character in a dish.

  • Prep Time: 30 minutes
  • Yield: 10 Servings
  • 4 lb beef bones shank
  • 2 lb lean beef
  • 21 cups cold water
  • 1/2 cup red wine
  • 2 stalks celery
  • 2 carrots
  • 1 onion
  • 1 tsp tomato paste
  • 1 tsp salt and pepper
  • 1 bouquet garni bouquet garni is a combination of fresh and dry herbs, tied together in a cheese cloth, added to the stock, and removed when done. Use fresh thyme, 2 bay leaves, 3 garlic cloves, and 1/2 bunch Italian parsley.
  • Preheat the oven to 400F. Brown the bones and the beef for 30 minutes in the oven to produce color and flavor. Use a pan that can later be de-glazed on the stove top.
  • Put the meat and bones in a stock pot with 5 quarts cold water. Bring to a boil and reduce heat to a simmer, skimming off the foam and fat.
  • Deglaze the roasting pan with the wine and 1 cup of cold water.(Cook over high heat on top of the stove until the liquid is reduced by half.)Add this to the stock.
  • Add the celery, carrots, and onion whole. Add the teaspoon of salt and pepper to taste. Add the bouqet garni and cook for 3 to 4 hours.
  • Remove from the heat and strain through a cheesecloth. Remove the fat that forms on top.


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