How to make basic beef stock
Makes
12 cups
Change up your stock depending on the fresh bones you have. I make stock from beef, chicken and lamb bones.
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For the best and richest flavour use fresh bones, not already roasted bones. Using the bones from a cooked roast or chicken, gives you a less dense flavour. The flavour has been absorbed by the meat while it was cooking.
Change up your stock depending on the fresh bones you have. I make stock from beef, chicken and lamb bones.
Ingredients
2
onions, cut in half
2
carrots, peel left on, scrubbed well, coarsely chopped
2 stalks
celery, coarsely chopped
1-pound
mushrooms, optional
2-2.5 lb
beef bones, I like to use marrow bones
2 tbsp
vinegar, I use apple cider vinegar
1 tsp
pepper corns
1
Bay leaf, (optional)
10-11 cups
cold water
Instructions
- heat, simmer covered for 16 hours.
- Cool slightly, pour into 4 cups jars. Let cool, remove fat. Either use within 3-4 days or freeze in a freezer container.