How to Cook Beef Bones for Stock in the Oven (4 Steps)
A versatile ingredient in any kitchen, a hearty beef stock is worth the time it takes to make from scratch. Stock serves as the foundation to many stews and soups, is used to braise foods and can be reduced to make sauces and glazes. The key to making a great stock is to roast the bones first. Not only does roasting coax out beefy flavor, it helps break down the collagen in the bones. The resulting gelatin provides body to the stock, ensuring that it thickens whatever dishes or sauces it is added to.
Things You'll Need
- Baking tray or roasting pan
- Vegetable, canola or sunflower oil
Instructions
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Preheat oven to 400 degrees Fahrenheit.
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Place the beef bones on the baking tray or in the pan, in a single layer. Do not wash the bones first as the added moisture will inhibit browning. Drizzle the oil over the bones, rubbing in so that each bone is coated.
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Roast the bones for 1 hour or until deep brown in color. Turn the bones over every 20 minutes during the roasting process. This helps ensure even browning.
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Remove the bones from the pan and use in your stock recipe.
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