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Dec 4, 2011 06:37 AM

Roast Beef Bones prior to Making Stock.....

Sorry, don't want to be a bore, just wanting a quickie answer, going back thru
past posts raises lots of "stock" info, but mostly regarding
chicken and turkey stock......

Would like to make a nice really RICH beef stock today while
watching the football games... :-)

I have about 4 pounds of cut beef knuckle bones with meat.
I am going to the store in a minute or two, so going to see
if I can pick up some other bones to put with it,

what would y'all recommend...

And what temp and how long to roast before I put it all in the stockpot ?

I thank you all ahead of time for the replies....

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  1. well I've done it but only after watching a [how to] on tv.
    they used bones that were high in marrow.
    highly season your bones, whatever flavor profile you mostly want, use.
    salt and pepper for sure. my girlfriend always did her bones rubbed with stadium mustard of all things. she was from Austria maybe she learned that there.
    roasting pan with either veg on the bottom or oil so bones go on top of either, a temp of 425* or higher, foil topped at first then remove foil lower temp to about 375* and continue for a total of 45 minutes. deglaze.
    always a good idea though, ask your butcher. although some are there to offer minimal help, some I think are truly knowledgeable. good luck, you'll get some good tastin stock.

    1. I just made beef stock a few weeks ago.

      Get some marrow bones too, and oxtail if you can find it. Then put them all on the largest roasting pan you can find, add some tomato paste on top of the bones and meat and roast in a really hot oven 450 F for about an hour. I also toss in a carrot to roast with the bones.

      Then deglaze the pan and add that to the stockpot with the bones, veggies and herbs. :)

      I love this video:

      1. Bones, veggies, roast... then add some tomato paste and roast some more. I add the tomato paste partway through cooking so as not to burn it. One wants a nice dark color, to caramelize, but not burn.
        I don't add much salt (if any at this point) as I reduce the stock and don't want to risk oversalting it.
        The higher the temp, the shorter the time in the oven.

        1. There is a distinction between white and brown (roasted) stocks, and the choice depends on what you're after.

          For maximum neutrality and flexibility--as for making various pan sauces, soups, and what not--don't roast the bones and make a white stock. Just boil the bones briefly to release initial scum, and then drain the water, rinse the bones, refill the pot with bones and water, and put it on a simmer for anywhere from 5-10 hours. Use just a few flavor elements, like onion, a bit of celery, peppercorns, maybe a bay leaf. No salt. You can add salt and whatever else in later cooking.

          But if you already know that you're using all the stock for a specific application with a flavor profile that benefits from roasted flavors, then roast the bones by all means. But I myself usually make a white stock (I don't like a heavily roasted flavor in my chicken soup, for example).

          I happen to have this link handy for the two approaches in connection with veal stock:

          Good luck!

          1. Marrow bones will add more gelatin to your stock, but you can also add a calf's foot which are loaded with gelatin.

            Roasting the bones at high heat beforehand will produce a richer beef taste. Some people slather the bones with tomato paste, but then the tomato paste is roasted before the bones are, which defeats the purpose of roasting. Whatever you do, do not let the bones or paste burn, it will make the stock bitter.

            Roasting carrots and onions, maybe some leeks if you want, but definitely not celery (it makes stock bitter) will add a slight sweetness and depth of flavor to your stock. Remember when you're roasting everyone to roast everything in one layer. If that means you have to take extra time to do separate roastings then do it. Dumping it all in multiple layers will produce some overdone and underdone pieces.

            Deglaze your roasting pan by first draining all the oil off, then hitting it with a small amount of water and scraping. Add this to your stockpot.

            I would not recommend salting your stock. It is a base for so many things, and it will experience reduction throughout the stockmaking process, which could lead to overseasoning. Season when you are going to use it in a dish.

            You can add a sachet of peppercorns, thyme, parsley, bay leaf, etc. for more depth of flavor. Remember that this is about the beef though, so enough of this stuff for complexity, but not to make their flavor stand out.

            Bringing everything to a simmer SLOWLY will reduce the impurities in your stock. Bring the bones to a simmer first, skim all the impurities away, then add everything else and bring back to a simmer and keep skimming away the new impurities. Also, never bring the stock past the barest simmer, you should just barely see steam rising of the pot. Bring it past this emulsifies fat and impurities back into the stock.