EFK Tested

Erickson Beef Stock

A foundational EFK recipe designed to teach a reliable core technique that can be reused across many family meals.

Let’s get cooking

Ingredients

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1. Roast bones, onion, carrots, and celery at 450°F until deeply browned. Smear tomato paste over bones for the final 10 minutes.
2. Transfer to a stockpot and deglaze roasting pan with water, scraping up browned bits.
3. Add garlic, bay leaves, peppercorns, and cold water. Barely simmer 6 to 8 hours, skimming as needed.
4. Strain and cool rapidly before refrigerating or freezing.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer where temperature matters

Cool stock rapidly after straining. Refrigerate promptly and use within a few days or freeze for longer storage.

Cook to an internal temperature of 145°F. Store leftovers in a clean glass container in the refrigerator.