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Slow and Easy Beef Stock

SUBMITTED BY: 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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COOK TIME  1 Day 21 Hrs
READY IN  1 Day 23 Hrs
Original recipe yield 1 quart

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 10 pounds beef soup bones, cut into pieces
  • water to cover

DIRECTIONS

  1. 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.
  2. 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.
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Nutritional Information
Slow and Easy Beef Stock

Servings Per Recipe: 4

Amount Per Serving

Calories: 0

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 28mg
  • Total Carbs: 0g
  •     Dietary Fiber: 0g
  • Protein: 0g

VIEW DETAILED NUTRITION

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