Rating: 5 stars
18 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

additional:
2 hrs
total:
1 day 23 hrs
cook:
1 day 21 hrs
Servings:
4
Yield:
1 quart
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

sodium 28.4mg. Full Nutrition
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