Stock Beef


  • 1 lb. beef brisket
  • 1 lb. beef bones
  • 1 tbsp. veggie oil
  • 3 quarts water
  • 2 green onion tops
  • 1/2 onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 tbsp. tomato paste
  • 1-2 tsp salt
  • Bouquet garni (2 stems parsley, 1 sprig thyme, 1 bay leaf)


  1. Brown meat and bones in stockpot with oil in bottom.
  2. Add water and bring to boil, reduce to simmer. Skim fat and foam regularly. Water needs to cover meat and bones plus 2 inches.
  3. In a skillet coated with oil, saute’ onion, carrot and celery (mirepoix) on med. high heat till onions golden.
  4. Add tomato paste to mirepoix and cook another 1-2 min. till rusty brown.
  5. Add some stock to skillet to blend, then add skillet contents to the stockpot after stock has simmered about 2-3 hours.
  6. Add Bouquet garni and salt, and simmer 1 hour longer. Skim.
  7. Strain stock thru sieve or colander lined with cheesecloth.
  8. May be used now or refrigerated.

Serves: 6-8

Credit: Camille Van Sant