Beef stock is an important part of everyday cuisine -- it allows you to make stews and soups, it serves as a braising liquid and it's the basis for many sauces in cooking. Beef stock also allows you to make use of leftover vegetables and beef scraps that you have from other meals. Making beef stock at home is a relatively simple process but you need to have the right tools and you need to have patience. It's worth taking the proper steps to ensure your beef stock comes out well, as it can make or break many of your dishes.
Beef stock requires a large amount of water to be reduced, so if you want to get a sizeable yield, it's recommended to get have a stainless steel pot that can hold at least 12 quarts. Your final third will be between one half and one-third of the original amount.
There are a few things worth noting when making beef stock to make sure it comes out as wonderful as possible.
The longer you have the beef stock on a low heat, the more flavorful it will come out. If you don't have time, you can crank the heat slightly and have a stock done in about three hours, but a very low simmer for six to eight hours will leave you with the best possible stock.
Aromatic vegetables such as onions, carrots, garlic and various herbs are all necessary for a good stock. You can add lemongrass to give your stock another level of flavor. Never put any bell peppers or chilis in a stock and avoid putting tomatoes in while making the stock -- save them for braising.
While you can make a beef stock just off meat scraps and stewing beef, the bones are what make it a standout stock. Saving the bone scraps from steaks and ribs will allow you to extract the marrow, making for a rich, flavorful stock. Combine this with a prolonged low cooking time and you'll have as close to the perfect stock as you can get.