How to make basic beef stock

Change up your stock depending on the fresh bones you have. I make stock from beef, chicken and lamb bones.


Makes
12 cups

For the best and richest flavour use fresh bones, not already roasted bones. Using the bones from a cooked roast or chicken, gives you a less dense flavour. The flavour has been absorbed by the meat while it was cooking.

Change up your stock depending on the fresh bones you have. I make stock from beef, chicken and lamb bones.

INGREDIENTS

METHOD

  1. heat, simmer covered for 16 hours.
  2. Cool slightly, pour into 4 cups jars. Let cool, remove fat. Either use within 3-4 days or freeze in a freezer container.

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