Rich Beef Stock

Name: Rich Beef Stock
Total time: PT0D0H0M
Yield: makes 12 cups
Ingredients: 2 lb. beef chuck; 1 lb. beef marrow bones; 1 smoked ham hock; 2 medium parsnips, peeled; 2 medium carrots, peeled; 2 stalks celery; 1 yellow onion; 3 sprigs dill; 3 sprigs parsley; 4 bay leaves; 10 black peppercorns; 2 large pinches salt

Serves
makes 12 cups

STEFAN ANDERSON

Enriched with chuck and a ham hock, use this stock to make Ukraine-Style Beet Soup or in any recipe calling for a rich beef stock.

Ingredients

2 lb. beef chuck
1 lb. beef marrow bones
1 smoked ham hock
2 medium parsnips, peeled
2 medium carrots, peeled
2 stalks celery
1 yellow onion
3 sprigs dill
3 sprigs parsley
4 bay leaves
10 black peppercorns
2 large pinches salt

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Instructions

Step 1

Put beef, marrow bones, ham hock, and 14 cups water into a large pot and bring to a boil over high heat, skimming any foam that rises to the surface.

Step 2

Add parsnips, carrots, celery, onion, dill, parsley, bay leaves, peppercorns, and salt and return to a boil. Reduce heat to medium-low, partially cover, and simmer until beef is very tender, 1-1 1⁄2 hours. Strain stock through a colander into a large bowl. Set beef and ham hock aside along with strained stock for making the beet soup.

Put beef, marrow bones, ham hock, and 14 cups water into a large pot and bring to a boil over high heat, skimming any foam that rises to the surface.
Add parsnips, carrots, celery, onion, dill, parsley, bay leaves, peppercorns, and salt and return to a boil. Reduce heat to medium-low, partially cover, and simmer until beef is very tender, 1-1 1⁄2 hours. Strain stock through a colander into a large bowl. Set beef and ham hock aside along with strained stock for making the beet soup.