Name: Roast Beef Stock
Yield: Makes 2 quarts
Ingredients: 5 pounds veal or beef marrow bones; 4 peeled carrots; 4 celery stalks; 2 halved peeled onions; 1 halved head of garlic; ½ bunch flat-leaf parsley stems; 4 sprigs thyme; 2 bay leaves; ¼ teaspoon black peppercorns

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Danny Kim

Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.

Recipe notes