Slow cooked beef stock

    Slow cooked beef stock

    (18)
    4saves
    1day21hr


    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.

    Ingredients
    Makes: 2 litres approximately

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

    Method
    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.

    Ingredients

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

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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (18)

    by
    24

    This is a purist's dream beef stock. Beautiful!  -  05 Sep 2009  (Review from Allrecipes US | Canada)

    by
    20

    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!  -  07 Oct 2010  (Review from Allrecipes US | Canada)

    by
    17

    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 Since today's slow cookers are set at a higher temperature than the ones originally made, it is nw perfectly possible to make this stock in one of them from start to finish.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).  -  26 Mar 2012  (Review from Allrecipes US | Canada)

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