Beef Stock

Name: Beef Stock
Cuisine: Mexican
Ingredients: 4 to 5 pounds (1.8 to 2.3 kg) beef scraps such as marrow, bones, or oxtail; 4 to 5 pounds (1.8 to 2.3 kg) beef scraps such as marrow, bones, or oxtail; 4 to 5 pounds (1.8 to 2.3 kg) beef scraps such as marrow, bones, or oxtail; 4 to 5 pounds (1.8 to 2.3 kg) beef scraps such as marrow, bones, or oxtail; 1 pound (455 g) beef stew meat (or additional 1 pound [455 g] beef scraps), cut into 1-inch (2.5 cm) chunks; 1 pound (455 g) beef stew meat (or additional 1 pound [455 g] beef scraps), cut into 1-inch (2.5 cm) chunks; 1 pound (455 g) beef stew meat (or additional 1 pound [455 g] beef scraps), cut into 1-inch (2.5 cm) chunks; 1 medium onion, quartered; Vegetable oil; 5 cloves garlic, unpeeled; Fresh cilantro, including stems and leaves; Fresh cilantro, including stems and leaves; Fresh cilantro, including stems and leaves; 3 tablespoons (16 g) dried Mexican oregano; 3 bay leaves; 10 peppercorns

Preparation info

Makes
5 to 6 cups

Difficulty
Easy

Appears in

Birrias

By Jesse Valenciana

Published 2025

About

Homemade beef stock is time-consuming, but it’s a most rewarding endeavor as when you’re entering the world of birria, you’ll find out just how important good beef stock is for your creations.

Ingredients

4 to 5 pounds (1.8 to 2.3 kg) beef scraps such as marrow, bones, or oxtail
1

Americas
Mexico
Stock
Gluten-free
Central America

Method

Blanch the Bones

Add the beef scraps to a large stockpot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer aggressively for 20 minutes. Remove the pot from the heat and drain the water.

Ingredients

Method

Blanch the Bones

Roast the Meat