Mold Detox Friendly Brown Beef Stock

Total time5 hr 20 min

Prep time20 min

Cook time4 hr 30 min

4.8

(12)

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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
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
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
4 sprigs fresh flat-leaf parsley
12 cups cold water, plus more as needed
1 tsp salt

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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