Slow and Easy Beef Stock
Ingredients1 d 23 h servings 0
- Combine the bones and water in a large stockpot. Bring the mixture to a boil. Maintain a low boil for 24 hours, adding water to keep the bones submerged. Remove and discard the bones. Allow mixture to simmer another 21 to 22 hours. Strain the liquid through a fine-mesh colander and return to the stockpot. Bring to a boil and cook until liquid has reduced to about 2 quarts.
- Transfer the stock to heat-safe containers; freeze. Once frozen, there should be three easily-discernable layers. Remove and discard the top-most of those three layers. Thaw remaining portion to use.
Per Serving: 0 calories; 0 0 0 0 28 Full nutrition
ReviewsRead all reviews 17
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 ...
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 a...
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 partic...
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...
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.
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...
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 come...