Beef Stock

Liquid Love & Luck (Wonderful way to make the house smell great on a cold day, and a beautiful base for gravies, braises, and soups)

PREP: 30mins || BAKE: 40min || BOIL: 12hrs // REST: 8hrs

Stock

  • 2 Rack Beef Back Bones

  • 2 Beef Knuckle (more encouraged!)

  • 3 Beef Bones (Cow tail would work too!)

  • 3 Stalks Celery & leaves and tops included, cut roughly

  • 1 Tbsp Avocado Oil

  • 1 1/2 Tbsp Kosher Salt

  • 3 Large Carrots, cut roughly

  • 1 Yellow Onion, cut in 2

  • 1 Yellow Onion, cut in quarters

  • 2 Heads of Garlic halved

  • 2 Shallots peeled

  • Cold water to cover everything in the pot

Bouquet Garni

  • 8 Sprigs Rosemary

  • 8 Sprigs Thyme

  • 3 Bay leaves

  • 15 Peppercorns

  • 8x5in of Cheese Cloth (Or so)

  • 8in Butchers Twine

Note

  • For the beef, scraps or odds and ends work just as well as what’s listed above. What you want the most of is joints/areas of the cow that have cartilage, joints/knuckles are great for this

Prep the Beef

  1. Pre heat the oven to 450degrees F

  2. Cut the back ribs into individual bones

  3. Take the ribs and all the pieces of beef, coating them lightly in Avo Oil, and salting all sides

  4. Spread the beef out on foil lined baking sheets, and place into the oven, cook for 20mins

  5. Pull the beef sheets out, and flip the pieces over, roasting for an additional 20mins

Prep the Veg

  1. Take the Yellow onion cut in half, and blacken the cut side in a hot skillet with a bit of Avocado Oil

  2. While the onion blacken’s cut the rest of the vegetables into 3-4in chunks, and brown slightly in a saute pan with avocado oil

  3. Fill the cheese cloth with the herbs, and peppercorns and tie off tightly for the Bouquet Garni

Cook Stock

  1. Add the browned beef, all the vegetables, and the bouquet garni to alarge stock pot

  2. Fill the pot with cold water until all the ingredients are covered with water and about 2 inches of additional water

  3. Bring to a boil, and then reduce to a simmer, cover with a cracked lid, and cook for 12 or more hours. (Timing can vary on the amount of ingredients to water ratio, so worth tasting for flavor density)

  4. After the stock has finished cooking, remove the bones, and large vegetables, then pour the stock through a fine mesh strainer into a bowl to cool

  5. OPTIONAL (Pour into a far separator for immediate use)

  6. Let the stock cool until the fat solidifies on the top (see image)

  7. Spoon off the fat and the impurities off the top of the stock, the cooled stock should be thick like jello, but when heated will return to a liquid state

  8. Use for a dish immediately, store in the fridge, or freeze for later uses!