Low Sodium Brown Beef Stock

Total time5 hr 20 min

Prep time20 min

Cook time4 hr 30 min

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Ingredients

8 servings

4 lb beef bones (knuckle, marrow, or neck bones)
1 lb beef oxtail or meaty short rib pieces
2 tbsp tomato paste
Hunt's Tomato Paste Amore Tomato Paste Double Concentrated - 4.5 Oz Contadina Tomato Paste - 6 oz Muir Glen Tomatoes Organic Tomato Paste - 6 Oz bionaturæ Organic Tomato Paste, 7 oz
See all
2 tbsp neutral oil (such as canola oil or vegetable oil)
2 medium yellow onions, quartered (unpeeled)
3 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 head garlic, halved crosswise (unpeeled)
2 tbsp apple cider vinegar
3 sprigs fresh thyme
2 bay leaves
1 tbsp whole black peppercorns
4 sprigs fresh flat-leaf parsley
12 cups cold water, plus more as needed
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Heat the oven to 450°F (230°C). Arrange the beef bones and oxtail (or short rib pieces) in a single layer in a large roasting pan. Roast for 30 minutes, then flip the bones and roast for another 20–25 minutes, until deeply browned on all sides with well-caramelized surfaces.
2
Spread the tomato paste over the bones and return the pan to the oven for 5 minutes, until the paste darkens slightly and smells toasty.

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