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.
Table of Contents
Beef Stock Recipe
- 2 ham hocks
- 1 lb slab bacon
- 2 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
- 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.