Your stock will only be as good as the bones that build it.  Always use bones from clean, healthfully grown livestock, sans antibiotics and other extras.

This is a good reason to purchase your beef from Jubilee Farm where the cattle are grass fed and well cared for.

Julie Double Knot

Making Great Beef Bone Stock

On a large baking sheet brushed with oil:Bone Stock Beginnings

  • 3 heads of garlic-cut down the center and placed flat on the baking sheet (Yes I said heads of garlic.)
  • 4 cups of chopped celery-the more leaves the greater the flavor
  • 2-3 med. onions-chunked
  • 4-5 carrots-cut in long, thick chunks
  • Toss the veggies in a liberal coating of good olive oil.
  • Place the ox tails or other beef bones on top of the veggies.
  • Place in a preheated oven of 425 degrees.   After 30 minutes turn the temp down to 375 degrees.  Cook until the meat shows plenty of browning and the veggies are well caramelized.  This usually takes about 45 minutes to an hour in a convection oven.
  • Scrape EVERYTHING into a large stock pot.
  • Pour hot water over the tray to remove any of the good, brown scrapings and add it to the pot.  All of this will contribute to the rich flavor of your stock.

Add:

  • 2 cups of wine- red or white, as long as it’s not sweet.
  • ¼ cup of tomato paste.

This is important.  Cover everything with COLD water.

  • Bring to a boil and skim off any scum that rises to the top.
  • Turn down to a slow boil and cook for 10 hours-covered.  You may have to add water along the way.

After 10 hours:Bone Broth in Process

  • Cool the stock as quickly as possible.
  • Remove the bones with a big spoon and reserve on a tray in the fridge.
  • Pour the stock into a larger container or put the stock pot in an ice bath and stir frequently.
  • Once it’s cooled, pour through a colander and store in the refrigerator.
  • Gather any misc. pieces of meat and store with the rest in the fridge.

The following morning

  • you can remove the fat from the top.
  • Divide the stock into qt. containers and label with contents and date.
  • Freeze.
  • Food is precious: remove the meat from the bones. A lot of the flavor is gone but it still makes a tasty meat gravy or soup ingredient. Don’t waste a bit of it.

Cascading Kitchen notes:  Once you have rich stock stored away in the freezer you’re more than half way to many, many meals and you have exercised that fundamental value of thrift which, at its root, is gratitude in action.

 

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