Keith Young

Beef Stock

Preparation info
  • Makes

    2

    quarts
    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in
Cooking with the Firehouse Chef: The Food that Fuels New York’s Bravest
Cooking with the Firehouse Chef

By Keith Young

Published 2005

  • About

Beef neck bones are perfect for making a stock. The neck has a lot of flavor because these are the muscles used most frequently, and the bones are also inexpensive. There’s no reason to use a tender, expensive cut of meat for making a stock.

Ingredients

  • 4 pounds beef neck bones
  • 4 quarts cold water
  • 1 bay le

Method

Preheat the oven to 400 degrees.

Place the beef bones in a roasting pan and roast them in the preheated oven for about 30 minutes, unt