Monday, December 12, 2011

Making beef stock

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I have been making chicken stock for quite some time.  There is no comparison to the store bought watered down stock that you can purchase at the supermarket.  Like anything homemade is always best.  Since we just butchered out first beef critters I had them save me some bone for soup stock….and I made some.  Easy Peasy!

Place bones in a crockpot  (soon I hope to be cooking it on my wood cook stove….HINT, HINT Maine Man), fill with water, add a large onion, couple carrots & celery stocks, couple bay leaves, several peppercorns, salt, and dried or fresh herbs.  In the summer I use what I have fresh and in the winter I often use an italian blend that my cousin made me.

I let it cook all day or night on low, let it cool, strain with strainer and cheesecloth into a half gallon canning jar, refrigerate.  Skim the fat off the top and either use immediately or freeze in gallon size bags.  You can also can it as I’ve done before with chicken stock.  But, I’m a lazy food preserver and prefer to freeze anything I can.

Makes the BEST soup EVER!

3 comments:

Katie said...

I make all my own stocks (chicken, duck, turkey, beef, etc), and I put them in to ball freezer jars and freeze them.

I also add some raw apple cider vinegar to my stock, the acid helps pull the minerals from the bones. I simmer mine for a minimum of 24 hours to get as much goodness out as i can, it turns out very gelatinous!

goatpod2 said...

No beef stock for us, we don't eat beef products anymore and we don't eat much chicken stock here either, if we do eat beef and chicken stock it is usually vegetarian kind.

Amy

Savories of Life said...

I make bef stock too and chicken. I ahve doen it in the crock pot too,I simmer 1- 3 days. come and see my blog.