Homemade Beef Stock

Four clear plastic containers filled with golden-brown broth are arranged on a wooden countertop in a kitchen setting with blurred pots and appliances in the background.

5 from 1 vote

Beef stock is a kitchen essential — and once you make it from scratch, you’ll never go back. This version uses roasted oxtail and bone marrow for deep flavor and richness, with aromatic vegetables and a long, gentle simmer. Most of the cook time is inactive, and the result is a versatile, freeze-friendly stock that adds serious flavor to everything it touches.

Prep Time20

Cook Time4

Total Time4 20

Course: Soup

Cuisine: American

Keyword: beef, beef stock, stock

Servings:

Ingredients

2 –3 lbs oxtail
1 –2 lbs beef marrow bones
1 Tbsp olive oil
1 tsp kosher salt for seasoning bones only
2 onions halved
2 carrots chopped
2 celery stalks chopped
1 head garlic halved crosswise
1 Tbsp black peppercorns
1 –2 bay leaves
Cold water enough to cover (4-5 quarts)

Instructions

Roast the bones: Preheat oven to 400°F. Place oxtail and marrow bones on a baking sheet, drizzle with olive oil, and sprinkle lightly with kosher salt. Roast for 45–60 minutes until deeply browned.
Deglaze the pan: Remove the bones and transfer to a large stockpot. Pour ~½ cup hot water into the baking sheet, scrape up browned bits (fond), and pour that into the pot.
Add aromatics: Add onions, carrots, celery, garlic, peppercorns, and bay leaves to the pot.
Add water: Pour in cold water until everything is just covered, leaving a little space at the top.
Simmer: Bring to a boil, then immediately lower to a gentle simmer. Skim off any foam in the first 30 minutes.
Cook: Simmer uncovered or partially covered for 3–4 hours. Add more water if needed to keep ingredients just submerged.
Strain: Remove from heat and strain through a fine-mesh sieve or cheesecloth. Discard solids.
Cool & store: Let cool, refrigerate until chilled, then skim off and reserve the fat cap (tallow) if desired.

Nutrition