Slow And Easy Beef Stock Recipes

BEEF STOCK

Steps:

• Remove marrow from centers of bones. In 4-quart Dutch oven or stockpot, melt marrow over low heat until hot, or heat 2 tablespoons oil. Cook beef shanks in marrow or oil over medium heat until brown on both sides.
• Add water; heat to boiling. Skim foam from broth. Stir in remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer 3 hours.
• Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables and seasonings.
• Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Use broth and beef immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze up to 6 months.

SLOW AND EASY BEEF STOCK

Steps:

• 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.

KITTENCAL'S RICH HOMEMADE BEEF STOCK (CROCK-POT OR STOVE TOP)

Steps:

• Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
• Bake at 350 degrees F turning once during baking.
• Bake for about 25 minutes on each side or until browned.
• Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
• Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
• Remove from crock pot or stock pot; strain and refrigerate.
• The stock will keep well for 4-5 days or may be frozen.
• Note: veal bones may be replaced for beef bones.
• **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.

SLOW AND EASY BEEF STOCK

Steps:

• 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.