Keto Brown Beef Stock
ChefKetogenic.comDifficultyBeginnerThis keto-friendly brown beef stock is perfect for all of your stock/bone broth needs. Whether you are making a soup or slow-cooking meat, this beef stock is a simple, homemade addition to your recipe.
Tip: When the stock is thoroughly chilled, its fat content rises to the top to form a solid white layer. It then can easily be removed with a spoon.
Servings 8
Serving size 1 cup per serving
Net Carbs
- Amount Per Serving
- Calories 14
- % Daily Value *
- Total Fat 0.5g1%
- Protein 2g
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F.
Rinse the bones under cold water, then place them on a sheet pan. Roast the bones for 45 to 60 minutes, until browned but not charred; if they become charred, the beef stock will taste burnt.
When the bones are done roasting, heat the butter in a stockpot over medium heat for 1 to 2 minutes. Add the onion, celery, carrots, and garlic and sauté for 2 to 3 minutes, stirring frequently. Add the red wine, if using, and allow to simmer for 1 to 2 minutes.
Pour in the water and stir. Add the bones and any juices that have accumulated in the roasting pan, parsley, thyme, bay leaves, and salt and stir once more. Bring to a boil, then reduce the heat to a simmer and continue to simmer for 4 to 5 hours, until the beef stock has a rich brown color and a layer of white fat has developed on the surface. Use a spoon to remove the layer of fat from the top (depouillage) by moving the pan so that only half of it is over the heat. This will cause the fat to float to one side, making it easier to remove.
Line a colander with cheesecloth and set over a heatproof container. Pour the stock through the colander into the container; discard the vegetables and bones. Return the beef stock to the heat in a clean stockpot, bring to a boil, and remove any remaining white fat that rises to the surface.
Store the beef stock in an airtight container in the refrigerator for up to a week, or freeze for up to 2 months.
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400°F.
Rinse the bones under cold water, then place them on a sheet pan. Roast the bones for 45 to 60 minutes, until browned but not charred; if they become charred, the beef stock will taste burnt.
When the bones are done roasting, heat the butter in a stockpot over medium heat for 1 to 2 minutes. Add the onion, celery, carrots, and garlic and sauté for 2 to 3 minutes, stirring frequently. Add the red wine, if using, and allow to simmer for 1 to 2 minutes.
Pour in the water and stir. Add the bones and any juices that have accumulated in the roasting pan, parsley, thyme, bay leaves, and salt and stir once more. Bring to a boil, then reduce the heat to a simmer and continue to simmer for 4 to 5 hours, until the beef stock has a rich brown color and a layer of white fat has developed on the surface. Use a spoon to remove the layer of fat from the top (depouillage) by moving the pan so that only half of it is over the heat. This will cause the fat to float to one side, making it easier to remove.
Line a colander with cheesecloth and set over a heatproof container. Pour the stock through the colander into the container; discard the vegetables and bones. Return the beef stock to the heat in a clean stockpot, bring to a boil, and remove any remaining white fat that rises to the surface.
Store the beef stock in an airtight container in the refrigerator for up to a week, or freeze for up to 2 months.
Notes
