48 Hour Beef Stock Recipe

Here is my Recipe for cooking roasted beef stock in our Thermodyne industrial food warmer. This recipe combines classic techniques with everyday ingredients. Traditionally a stock is made on a stovetop simmered in a large stock pot. With this technique though you can make beef stock using a Thermodyne industrial food warmer that has a more precise temperature and even heat than a normal stove top method. Here is the recipe and procedure:

8 Lbs. Beef Bones

4 Ea. Yellow Onions

1 Bunch Celery

2 Lbs. Carrots

12 Cloves Garlic

1 Ea. Shallot

8 Sprigs Thyme

4 Sprigs Rosemary

1 Stalk Parsley

2 Gallons Water

Tomato Paste (as needed)

  1. Preheat oven to 450 Degrees.
  2. Place bones on a roasting tray and roast for 40 minutes.
  3. After 40 minutes, remove from oven and brush with tomato paste. return to the oven and roast for 5 more minutes.
  4. Cut the vegetables in a large dice and place in a 6-inch Cambro pan. Also, and in herbs, water and bones- along with any pan drippings.
  5. Place in a Thermodyne oven set at 190° and let it cook for 48 hours.
  6. After 48 hours strain the liquid through a fine mesh strainer.
  7. Discard the vegetables and bones.
  8. Chill the stock in ice bath until its chilled.
  9. Label and place in Cooler.