How do you make beef stock without bones burning while roasting in oven?

- Preheat the oven to 450°F (232°C).

Step 2: Roast the bones.

- Place the bones in a roasting pan and roast for 15 minutes.

- This will help to brown the bones and prevent them from burning.

Step 3: Add the vegetables.

- After the bones have roasted for 15 minutes, add the vegetables to the pan.

- The vegetables will help to add flavor to the stock and prevent the bones from burning.

Step 4: Add the water.

- Pour enough water into the pan to cover the bones and vegetables.

Step 5: Bring the stock to a boil.

- Bring the stock to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours.

Step 6: Strain the stock.

- Strain the stock through a cheesecloth-lined colander to remove the bones and vegetables.

Step 7: Use the stock.

- The stock can be used immediately or stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Here are some tips for making beef stock without burning the bones:

- Use a roasting pan that is large enough to hold the bones and vegetables without overcrowding them.

- Do not overcrowd the bones in the pan. This will prevent them from cooking evenly and may cause them to burn.

- Roast the bones at a high temperature for a short period of time. This will help to brown them and prevent them from burning.

- Add enough water to the pan to cover the bones and vegetables. This will help to prevent them from burning.

- Bring the stock to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours. This will allow the flavors of the bones and vegetables to develop.

- Strain the stock through a cheesecloth-lined colander to remove the bones and vegetables. This will ensure that the stock is smooth and free of any debris.

- The stock can be used immediately or stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Enjoy your homemade beef stock!