Beef Broth (Stock)

Beef Broth (Stock)

I realise that for time-poor folks it may be tempting to purchase pre-made stocks, but, believe me, homemade stocks are much more nutrient-dense and affordable, and taste so much better! I urge you to give it a go.

  • serves: -
  • yields: 4 ½ litres
  • prep time: 15 minutes (plus 1 hour standing time)
  • cook time: 6 – 12 hours
  • contains: -
  • standard
  • autoimmune
  • standard
  • autoimmune

What you'll need

  • 2 kg beef knuckles and marrowbones
  • 3 tablespoons raw apple cider vinegar
  • 1.5 kg neck bones
  • 3 onions roughly chopped
  • 3 carrots roughly chopped
  • 3 celery stalks roughly chopped
  • 2 leeks (white part only), rinsed and roughly chopped
  • 6 sprigs thyme tied together
  • 1 teaspoon black peppercorns crushed
  • 1 garlic bulbs cut in half lengthways
  • 2 large handful flat-leaf parsley

Method

Homemade stocks are a staple in our home, not only because of the flavour they add to dishes, but also because of the many healing minerals and nutrients they contain. A nice big batch of stock using left-over chicken, beef or fish bones, or simply veggies, can be used in a host of recipes or stored in the freezer for easy and convenient future use. We often dedicate one day a week to making a big batch of rich, flavourful stock.

1
Place the beef knuckles and marrowbones in a stockpot or very large saucepan. Add the vinegar and pour in 5 litres (5¼ qt. / 21 cups) of cold water, or enough to cover, and allow to stand for 1 hour.
2
Pre heat the oven to 200°C (400 °F). Put the meaty rib bones, onions, carrots, and leeks in a roasting pan and roast for 20 minutes, until well browned. Transfer to the stockpot along with the celery.
3
Pour the fat out of the roasting pan into a separate saucepan with 1 litre (1 quart) of water. Place the saucepan over high heat, and bring to a simmer, stirring with a wooden spoon to loosen any coagulated liquids.
4
Add this liquid to the bones and vegetables. Add additional water, if necessary, to cover the bones – the liquid should come no higher than within 3⁄4 inch (2 cm) of the rim of the stockpot because the volume increases slightly during cooking.
5
Bring the stock to a boil, skimming off any scum that rises to the top. Reduce the heat to low and add the thyme, peppercorns, and garlic.
6
Simmer the stock for a minimum of 8 hours, and up to 12 hours. 10 minutes before the stock is ready, add the parsley. Strain the stock through a fine-mesh sieve into a large container. Cover and cool in the refrigerator.
7
Remove the congealed fat that rises to the top. Transfer to smaller airtight containers. The stock can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months.

Notes

Be sure to skim the scum, but reserve the fat for cooking. Simply let the broth cool in the fridge overnight, and the next day, skim the solidified fat and store in an airtight container to use for cooking fat. The reserved fat can be used as cooking oil for meat, poultry and vegetables dishes.

If you’ve got cancer, it is important you read Nora's "Soup's on" blog to understand bone broth and glutamate.

Read More Here

What you'll need

  • 2 kg beef knuckles and marrowbones
  • 3 tablespoons raw apple cider vinegar
  • 1.5 kg neck bones
  • 3 onions roughly chopped
  • 3 carrots roughly chopped
  • 3 celery stalks roughly chopped
  • 2 leeks (white part only), rinsed and roughly chopped
  • 6 sprigs thyme tied together
  • 1 garlic bulbs cut in half lengthways
  • 2 large handful flat-leaf parsley

Method

Homemade stocks are a staple in our home, not only because of the flavour they add to dishes, but also because of the many healing minerals and nutrients they contain. A nice big batch of stock using left-over chicken, beef or fish bones, or simply veggies, can be used in a host of recipes or stored in the freezer for easy and convenient future use. We often dedicate one day a week to making a big batch of rich, flavourful stock.

1

Place the beef knuckles and marrowbones in a stockpot or very large saucepan. Add the vinegar and pour in 5 litres (5¼ qt. / 21 cups) of cold water, or enough to cover, and allow to stand for 1 hour.

2

Pre heat the oven to 200°C (400 °F). Put the meaty rib bones, onions, carrots, and leeks in a roasting pan and roast for 20 minutes, until well browned. Transfer to the stockpot along with the celery.

3

Pour the fat out of the roasting pan into a separate saucepan with 1 litre (1 quart) of water. Place the saucepan over high heat, and bring to a simmer, stirring with a wooden spoon to loosen any coagulated liquids.

4

Add this liquid to the bones and vegetables. Add additional water, if necessary, to cover the bones – the liquid should come no higher than within 3⁄4 inch (2 cm) of the rim of the stockpot because the volume increases slightly during cooking.

5

Bring the stock to a boil, skimming off any scum that rises to the top. Reduce the heat to low and add the thyme and garlic.

6

Simmer the stock for a minimum of 8 hours, and up to 12 hours. 10 minutes before the stock is ready, add the parsley. Strain the stock through a fine-mesh sieve into a large container. Cover and cool in the refrigerator.

7

Remove the congealed fat that rises to the top. Transfer to smaller airtight containers. The stock can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months.


Notes

The reserved fat can be used as cooking oil for meat, poultry and vegetables dishes.

If you’ve got cancer, it is important you read Nora's "Soup's on" blog to understand bone broth and glutamate.

Read More Here

  • standard
  • autoimmune