Beef Stock Recipe

The Beef Stock made from this recipe is really rich and ACTUALLY tastes like beef with a hint of pork (since there is bacon in it). I like it because you can use it as …

Beef Stock Recipe

The Beef Stock made from this recipe is really rich and ACTUALLY tastes like beef with a hint of pork (since there is bacon in it). I like it because you can use it as a base for MANY different dishes. I have used it for French Onion soup, Pho, Udon, Teriyaki, Beef and Bean Chili, Navy Bean soup, stuffed cabbage rolls, and even by itself with some chopped jalepeno when I had a cold. It is nice and rich, so it adds a lot of flavor.  If you like mushrooms, you can add reconstituted dried porcini’s to the stock as well – include them when you add the onions and garlic in the beginning.

liquidgoldsm
Liquid Gold
Beef Stock Recipe

Beef Stock Recipe

The Beef Stock made from this recipe is really rich and ACTUALLY tastes like beef with a hint of pork (since there is bacon in it). I like it because you can use it as a base for MANY different dishes. I have used it for French Onion soup, Pho, Udon, Teriyaki, Beef and Bean Chili, Navy Bean soup, stuffed cabbage rolls, and even by itself with some chopped jalapeno when I had a cold. It is nice and rich, so it adds a lot of flavors.  If you like mushrooms, you can add reconstituted dried porcini to the stock as well – include them when you add the onions and garlic in the beginning.
5 from 1 vote
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Main Course
Cuisine American
Servings 10 people
Calories 504 kcal

Ingredients
  

  • 2 ham hocks
  • 1 lb slab bacon
  • onions
  • 8 lbs meaty beef bones (get shanks with marrow if possible)
  • bundle thyme
  • 2 bay leaves
  • 1/4 cup olive oil
  • 8 quarts water

Instructions
 

  • Heat oil in the pan, add bones and season with salt and pepper. Add sliced onions and saute until bones and onion are deep brown, turning often about 20 minutes. Add thyme bundle tied with a string and 2 bay leaves. Add 8 quarts of water and bring to a boil.
  • Reduce heat to medium and simmer uncovered until stock is reduced to about 8 cups – about 3.5 hours. Strain in a large fine mesh strainer, discard bones, bay leaves, thyme, ham hocks, and onion, and keep slab bacon to use in other dishes (you can fry it up in small pieces to add to the top of French Onion Soup).
  • Allow broth to cool and store in the freezer in quart-sized zip lock bags.

Video

Keyword Beef Stock Recipe

 

1 thought on “Beef Stock Recipe”

  1. 5 stars
    This is a trick I use. We adore a good-standing rib roast or porterhouse steak. I store all of the bones in a ziplock in my freeze. I pull them out, roast them, and then put the others in my cooker to cook for a considerable amount of time when I believe I have enough. Add any vegetables you like to the broth—delicious it and a great way to use up any leftover steak bones.

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