Kittencal’s Rich Homemade Beef Stock ๐๐ฅฃ
Description:
Brushing the bones with tomato paste then browning in the oven firstly then combined with the slow cooking crockpot method will produce the most flavorful richest beef broth. I usually prepare the ingredients early in the morning, by late evening you will have a wonderful rich beef broth, or you may cook overnight. The stock may be frozen after cooling, if you don’t have a crock pot you may certainly simmer this over very low heat on top of the stove, it will still be delicious! The more bones you use the richer your stock will be, so use lots!
- Prep Time: 5 minutes
- Cook Time: 24 hours
- Total Time: 24 hours 5 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 7 – 10 | Beef bones with marrow |
| 6 | Tomato paste |
| 2 | Onions |
| 2 | Carrots |
| 2 | Dried parsley flakes |
| 8 – 10 | Black peppercorns |
| 2 | Salt |
| – | Cold water |
Nutrition Facts (per serving):
- Calories: 35.1
- Fat Content: 0.2g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 762.3mg
- Carbohydrate Content: 8.2g
- Fiber Content: 1.8g
- Sugar Content: 4.5g
- Protein Content: 1.4g
Instructions:
-
Prepare the Bones: Preheat the oven to 350 degrees F. Place the beef bones with marrow on a greased baking sheet and brush liberally with tomato paste (use only tomato paste, not tomato sauce). Bake for about 25 minutes on each side or until browned, turning once during baking.
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Slow Cooker or Stovetop Method: Transfer the browned bones to the crock pot or large stock pot. Add in the onions, carrots, dried parsley flakes, black peppercorns, salt, and enough cold water to cover the ingredients.
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Cooking Time: Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top, simmer on the lowest heat for about 4-6 hours.
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Strain and Store: Once cooked, remove from the crock pot or stock pot and strain the stock. Refrigerate it. The stock will keep well for 4-5 days in the refrigerator or may be frozen for longer storage.
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Additional Notes: Veal bones may be replaced for beef bones. You may certainly use more than the amount stated for beef bones; the more used, the richer the stock will be.
Enjoy the rich and flavorful homemade beef stock in your favorite recipes! This stock adds depth and complexity to soups, stews, sauces, and more. Experiment with different variations and enjoy the homemade goodness!
