Popular - Soup, Stew and Chili
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.
Cook: 1day Additional: 2hrs Total: 1day Servings: 4 Yield: 1 quart
Slow and Easy Beef Stock
10 pounds beef soup bones cut into pieces
water to cover
Soup, Stew and Chili 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.
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.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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