Slow and Easy Beef Stock Recipe

Recipesfull introduces to you: Popular Recipes. (Slow and Easy Beef Stock Recipe). 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.

Brief

Cook: 1day

Additional: 2hrs

Total: 1day

Servings: 4

Yield: 1 quart

Slow and Easy Beef Stock Recipe

Ingredients

10 pounds beef soup bones

cut into pieces

water to cover

Soup, Stew and Chili

Directions

Step 1

Combine the bones and water in a large stockpot. Bring the mixture to a 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 colander and return to the stockpot. Bring to a boil and cook until liquid has reduced to about 2 quarts.

Step 2

Transfer the stock to heat-safe containers; freeze. Once frozen there should be three easily-discernable layers. Remove and discard the top-most of those three layers. Thaw remaining portion to use.

Nutritional Information

Slow and Easy Beef Stock Recipe

Servings Per Recipe:4

Calories: 28.4

% Daily Value *

Magnesium: 9.5mg 3%

Potassium: 9.5mg

Sodium: 28.4mg 1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.