Slow cooked beef stock

Slow cooked beef stock


6 people made this

About this recipe: This beef stock takes no less than two days to make, but the results are really worth it. Beef soup bones are slowly simmered in water. Use in any recipes that call for beef stock.


Makes: 2 litres approximately

  • 4.5kg beef soup bones, cut into pieces
  • 3.75 litres water to cover

Prep:15min  ›  Cook:1day21hr  ›  Ready in:1day21hr15min 

  1. Combine the bones and water in a large stock pot. Bring the mixture to the 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 sieve and return to the stock pot. Bring to the boil and cook until liquid has reduced to about 2 litres.
  2. Transfer the stock to heat-proof containers; freeze. Once frozen, there should be three easily distinguishable layers. Remove and discard the top-most of those three layers. Thaw remaining portion to use.


Beef soup or stock bones are available at your local butchers. You may need to special order them.

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