Beef Stock

(from ruffellbuff’s recipe box)

Categories: Basics

Ingredients

  • 2lb/1kg beef marrow & knuckle bones
  • 1lb/0.5kg beef rib or neck bones
  • 1 litres filtered water
  • 1/4 cup cider vinegar
  • 1 large onion, chopped
  • 2 carrots, roughly chopped
  • 2 sticks of celery, roughly chopped
  • sprigs of fresh thyme
  • bunch of parsley

Directions

  1. Place knuckle & marrow bones in a stock pot with water & vinegar & let stand for 1hr.

  2. Brown the rib & neck bones in the oven then add to the pot along with the vegetables.

  3. Pour fat out of the roasting pan then add water & cook on stove to release congealed juices – add to the stock pot.

  4. Add more water to pot if necessary to cover bones, ensuring at least an inch is left at the top.

  5. Bring to the boil & remove scum (impurities) that rises to the top.

  6. Reduce heat and add thyme.

  7. Simmer for at least 12hrs and as long as 72hrs.

  8. At this stage can add to the slow cooker for ease of cooking.

  9. 10mins before finishing add parsley for additional nutrients.

  10. Strain the stock into a large bowl & discard remaining bones & vegetables – marrow can be taken from bones to eat first.

  11. Allow the stock to cool & remove congealed fat that rises to the top.

  12. Store remaining liquid in the fridge of freezer.

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