Eosinophilic Esophagitis Friendly Brown Beef Stock
Total time5 hr 20 min
Prep time20 min
Cook time4 hr 30 min
4.8(12)
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Learn more āIngredients
8 servings
- 4 lb beef bones (knuckle, marrow, or neck bones)
- 1 lb beef oxtail or meaty short rib pieces
- 2 tbsp tomato paste
- 2 tbsp neutral oil (such as canola 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
Instructions
- 1
Heat the oven to 450Ā°F (230Ā°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 20ā25 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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