I have two recipes for beef stock to share with you today. The first is my own recipe, which is my favorite. It makes divine French Onion Soup!
Mary’s Beef Stock
beef bones or ox tail
1/2 c. white wine or 3 Tbsp. raw apple cider vinegar
water (about 1-1.5 gallons, depending on the size of your crock or pot)
3 carrots cut into large pieces
3 celery sticks with leaves, cut into pieces
2 onions, cut into quarters – you can leave the skins on
1 bay leaf, broken in two
20 whole peppercorns
1 small can tomato paste
Roast beef bones (my favorite is ox tail) in an oven on 425 F for 25 minutes or so, until it’s getting nicely browned.
De-glaze the brown bits in the pan with dry white wine or raw apple cider vinegar, and pour into the stock pot or crock pot. These brown bits are what make the stock so good!
In the stock pot, add the remaining ingredients. If you can’t have nightshades, leave out the bay leaf, peppercorns, and tomato paste. It won’t be nearly as good, but if you can’t have them, you can’t have them.
Cook for about two days, then strain with a fine mesh strainer. Be sure to press those veggies, bones, and meat to get out all that goodness!
Let cool and refrigerate or freeze.
I haven’t tried this yet with a pressure cooker, but I bet it would be great!
Beef Stock – Recipe courtesy of Nourishing Traditions, pg 122-123
about 4 pounds beef femur bones
1 calf’s foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery sticks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
1 bunch parsley
Good beef stock must be made with several sorts of bones: knuckle bones and feet impart large quantities of gelatin to the broth; marrow bones impart flavor and the particular nutrients of bone marrow; and meaty rib or neck bones add color and flavor. Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables.
Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes.
You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book. Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top.
Confused about the difference between stocks vs. broth? Alton Brown explains.
Want to learn more about the benefits of Beef stock? Read here.