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My review
Slow and Easy Beef Stock
Semi
"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."
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Ingredients
1 d 23 h servings 0 calsOriginal recipe yields 4 servings (1 quart)
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Directions
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Ready In
- 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.
Nutrition Facts
Per Serving: 0 calories; 0 g fat; 0 g carbohydrates; 0 g protein; 0 mg cholesterol; 28 mg sodium. Full nutrition
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Reviews
Read all reviews 17Most helpful
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10/7/2010
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 ...
3/26/2012
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...
4/30/2015
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...
1/27/2015
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...
9/24/2014
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.
4/30/2015
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...
4/30/2015
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...
4/30/2015
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.