Chef Frank makes Beef Stock

Knowing how to make beef stock is an essential skill in professional kitchens. It's a great skill to have at home as well. This is the basic method for doing at home.

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock
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For a large batch about 3 gallons
Heat oven to 350 degrees F/176 degrees C

8-10 pounds/3.6-4.5 kilos beef bones
10 small carrots
1 head celery
3 large onions
1 head garlic
6-8 oz/170-226 g tomato paste
1 small bunch fresh thyme
2-3 dry bay leaves
1 tbsp black peppercorns
4 gallons/15 L water