Homemade Beef Stock
Serves 2
20 mins prep
240 mins cook
260 mins total
Beef stock is a kitchen essential — and once you make it from scratch, you’ll never go back. This version uses roasted oxtail and bone marrow for deep flavor and richness, with aromatic vegetables and a long, gentle simmer. Most of the cook time is inactive, and the result is a versatile, freeze-friendly stock that adds serious flavor to everything it touches.
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Roast the bones: Preheat oven to 400°F. Place oxtail and marrow bones on a baking sheet, drizzle with olive oil, and sprinkle lightly with kosher salt. Roast for 45–60 minutes until deeply browned.
Deglaze the pan: Remove the bones and transfer to a large stockpot. Pour ~½ cup hot water into the baking sheet, scrape up browned bits (fond), and pour that into the pot.
Add aromatics: Add onions, carrots, celery, garlic, peppercorns, and bay leaves to the pot.
Add water: Pour in cold water until everything is just covered, leaving a little space at the top.
Simmer: Bring to a boil, then immediately lower to a gentle simmer. Skim off any foam in the first 30 minutes.
Cook: Simmer uncovered or partially covered for 3–4 hours. Add more water if needed to keep ingredients just submerged.
Strain: Remove from heat and strain through a fine-mesh sieve or cheesecloth. Discard solids.
Cool & store: Let cool, refrigerate until chilled, then skim off and reserve the fat cap (tallow) if desired.
