I love making my own chicken and vegetable stock, but I have always bought beef stock. I heard it was a lot of work and takes a long time. This is true. Roasting bones, simmering for nearly a day, straining, skimming fat, it isn’t a quick process. The end result is worth it and doesn’t resemble any stock you can buy at the store. I used this recipe as a guide from Nourished Kitchen that simmers for up to 24 hours.
If you are going to make beef stock, you really need to buy the highest quality stock bones you possibly can. I bought mine from Full of Life Farm at our local farmer’s market. If you are boiling bones you really should know where they came from, right? As mentioned this is quite different from store bought boxed/canned beef stock. It will have a deep rich beef flavor and don’t be surprised that it will congeal when it cools. I added spinach, and dried thyme for an iron/nutrient dense quick soup. This would be the perfect base for French onion soup or rich fall gravies.
Adapted from Nourished Kitchen
3-5 pounds beef stock bones (local grass fed organic)
4 celery stalks
4 cloves of garlic
4 bay leaves
1 tbsp peppercorns
2 tbsp cider vinegar
1 bouquet garni of thyme, rosemary, parsley
salt to taste
Rinse and dry the bones. Place evenly on a sheet pan and at 400 degrees for an hour until they are browned. Add the drained bones, bay leaves and vegetables to a large pot and cover with water. I used a 6 quart Dutch Oven and fit about 14 cups of water. Bring to a boil and add vinegar. Turn down to a simmer and skim off any fat and foam as it boils to the top. I found I only had to do this a few times. For the last few hours of simmering, I added my herbs and peppercorns. Allow to simmer for as long as possible, up to 24 hours. (Yes, it is a long time!) After it has cooled slightly, pour though a fine mesh sieve. Cool completely and skim off any fat from the top layer. The finished stock will set when refrigerated.