This simple way of making a beef reduction takes two days, but requires very little work. We buy a hind quarter of beef every 2 months. I use this recipe to make use of the leftover bones from the leg section. I don't add any vegetables or spices with this because I want to be able to control the flavor of sauce I want later. This simply creates a good starting point for a sauce.
I love this looks like its a pain to make - but so much more healthy. Look at the sodium content on canned or boxed stocks this has much more flavour and you get a whole lot which is easy to freeze for later use. Loved it!
Read More
Thank you for the clearinstructions. I have always wanted to be able to make this and I agree that the pure beef flavor makes the most useful and versatile stock. Since today's slow cookers are set at a higher temperature than the ones originally made it is nw perfectly possible to make this stock in one of them from start to finish. I buy beef bones from an Asian market (in case you can't find them in hyour supermarket).
Read More
This is how I make my stock. The only thing I do different is to roast them for an hour at 350 degrees first. I also put cheesecloth over my strainer and that helps catch all those fine particles.
Read More
This recipe is indeed easy but it is time consuming! If you want to do this on a weekend start on Friday night after dinner. I had to interrupt the cooking time because I didn't start until Saturday morning. It didn't hurt a thing in fact it probably helped me manage it because refrigerating it after removing bones and straining allowed the fat to congeal for easy removal. Also bonus: my strainer did not get the finer particles out which I discovered after refrigeration. They settled to the bottom and I was able to remove before the final reduction. Beautiful healthy beef stock with a surprisingly good color. I think next time I will roast the bones prior to simmering for an even deeper color and flavor. Thanks for your clear instructions!
Read More
This is perfect for a healthy no-frills stock. When done cooking let cool slightly then pour into ice cube trays and freeze. Much easier for portions.
Read More
I made this and it's absolutely divine! I could get beef bones at my local grocery store that has the best meat next to a butcher which we don't have in our small town. I split the bones up into five pound packages and used two large crock pots and it turned out perfectly. I froze it in small portions popped it out and stored it in large zip top bags. When I wanted it I just reached in and got what I needed.
Read More
I went out and bought bones and just started it. To Chris Lidberg the butcher uses a saw to cut the bones up. My name brand grocery stores don't do actually butchering anymore; their stuff comes prepacked. I went to the carneceria.
Read More
to answer Chris Lidberg's question; the bones are usualy sold at the market cut into managable pieces but you can always ask the buther/meat department to cut them up for you.
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I love this looks like its a pain to make - but so much more healthy. Look at the sodium content on canned or boxed stocks this has much more flavour and you get a whole lot which is easy to freeze for later use. Loved it!
Thank you for the clearinstructions. I have always wanted to be able to make this and I agree that the pure beef flavor makes the most useful and versatile stock. Since today's slow cookers are set at a higher temperature than the ones originally made it is nw perfectly possible to make this stock in one of them from start to finish. I buy beef bones from an Asian market (in case you can't find them in hyour supermarket).
This is how I make my stock. The only thing I do different is to roast them for an hour at 350 degrees first. I also put cheesecloth over my strainer and that helps catch all those fine particles.
This recipe is indeed easy but it is time consuming! If you want to do this on a weekend start on Friday night after dinner. I had to interrupt the cooking time because I didn't start until Saturday morning. It didn't hurt a thing in fact it probably helped me manage it because refrigerating it after removing bones and straining allowed the fat to congeal for easy removal. Also bonus: my strainer did not get the finer particles out which I discovered after refrigeration. They settled to the bottom and I was able to remove before the final reduction. Beautiful healthy beef stock with a surprisingly good color. I think next time I will roast the bones prior to simmering for an even deeper color and flavor. Thanks for your clear instructions!
I made this and it's absolutely divine! I could get beef bones at my local grocery store that has the best meat next to a butcher which we don't have in our small town. I split the bones up into five pound packages and used two large crock pots and it turned out perfectly. I froze it in small portions popped it out and stored it in large zip top bags. When I wanted it I just reached in and got what I needed.
I went out and bought bones and just started it. To Chris Lidberg the butcher uses a saw to cut the bones up. My name brand grocery stores don't do actually butchering anymore; their stuff comes prepacked. I went to the carneceria.
to answer Chris Lidberg's question; the bones are usualy sold at the market cut into managable pieces but you can always ask the buther/meat department to cut them up for you.
