Ingredients

  • 2 Lbs Beef marrow bones (frozen is fine)
  • 1 Lb beef shank, oxtail, or short ribs (optional for extra body)
  • 2 medium onions, halved (skins on for color)
  • 1 Large carrot, roughly chopped (optional)
  • 2 Garlic cloves, smashed
  • 1 Tbsp tomato paste (optional, deepens color)
  • 1 tsp black peppercorns
  • 6 cups cold water (enough to cover bones)
  • Salt: added at the end

Gravy stock (Beef Version)

Yield: ~4 cups (can be doubled or tripled

Time: 2.5-3 hours

Method


  1. Preheat oven to 425 F (220 C) Arrange bones, onions, and carrot on the roasting pan. Smear some tomato paste on the ends of the bones for more flavor. Roast 45-60 minutes, until deeply browned (we want the bones dark not burned)
  2. Deglaze the pan I use sherry, but any cooking wine or water will work. Scrape the browned bits, this is called fond and it's packed with flavor. add all this to the stock pot.
  3. Place the bones and vegetables into a large pot, add cold water to cover (~6 cups) and peppercorns.
  4. Bring to a gentle simmer, skimming foam occasionally.
  5. Simmer beef: 2.5-3 hours. Chicken: 1.5-2 hours.
  6. Strain and reduce. Strain solids, discard or save marrow. Simmer liquid 20-30 min. to slightly reduce and concentrate flavor.
  7. Season lightly with salt.


Tips


  • Use Gravy stock immediately or cool & freeze in 1-2 cup portions.
  • Can be used for: Gravy, Goulash, Braises, Pan Sauces, Stews.
  • For richer flavor, add a few fresh herbs at the end (Thyme, Parsley) -- Optional