This deep, rich stock starts on the BBQ. Oxtail and beef bones with marrow are slowly smoked, then grilled for extra flavor before simmering for 24 hours with a classic mirepoix and fresh herbs. The result is an intensely savory, restaurant-quality stock perfect for soups, sauces, and stews.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
2–3 kg / 4.5–6.5 lb oxtail and beef bones with marrow
2 onions, roughly chopped
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 leek, sliced
4 garlic cloves
A handful of fresh parsley
A few sprigs of fresh thyme
Cold water (enough to fully cover everything)
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Load your BBQ with charcoal, light it with fire starters, and add a chunk of European oak smoking wood, then set the BBQ up for smoking at 120°C / 250°F.
- Place the oxtail and beef bones with marrow on the grill and smoke them until they take on a deep smoky color and aroma.
- While the meat and bones are smoking, chop the onions, carrots, celery, and leek, and place all the vegetables into a large stock pot.
- Once smoked, quickly grill the oxtail and bones over direct heat to develop a Maillard crust and a bit of char, then add them to the pot with the vegetables.
- Add the garlic, parsley, and thyme to the pot, then pour in enough cold water to fully cover all ingredients.
- Bring the pot up slowly to a gentle simmer and let it cook uncovered or partially covered for 24 hours, skimming impurities if needed and keeping it at a very low simmer.
- After 24 hours, strain the stock, discard the solids, and cool the liquid before storing it in the fridge or freezer for later use.
