Recipe 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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beef soup bones, cut into pieces
water to cover
This is a purist's dream beef stock. Beautiful!
I love this, looks like its a pain to make - but so much more healthy. Look at the sodium content on canned or boxed stocks, this has much more flavour and you get a whole lot which is easy to freeze for later use. Loved it!
Thank you for the clearinstructions. I have always wanted to be able to make this, and I agree that the pure beef flavor makes the most useful and versatile stock. Since today's slow cookers are set at a higher temperature than the ones originally made, it is nw perfectly possible to make this stock in one of them from start to finish. I buy beef bones from an Asian market (in case you can't find them in hyour supermarket).
This is perfect for a healthy, no-frills stock. When done cooking, let cool slightly then pour into ice cube trays and freeze. Much easier for portions.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow and Easy Beef Stock
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 0
** Calories from Fat: 0
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