How to Make Beef Stock
 
Ingredients
  • Beef bones- Knucklebones and oxtails which are rich in gelatin
  • Variety of veggies: Carrots, onions, celery, and garlic are my staples
  • 10 Black peppercorns
  • Sea Salt- to taste
  • Basil, Oregano, Rosemary, Thyme, Parsley, Sage, or other herbs and seasonings of your choice
  • ¼ cup Apple Cider Vinegar
  • Cold Water
Instructions
  1. Preheat oven to 350 degrees F
  2. Brown the bones in a shallow roasting pan (this step adds a nice flavor)
  3. Wash and coarsely chop your veggies
  4. Dump veggies and bones in slow cooker
  5. Season with choice of herbs and spices: **Tip: don't over salt, you can always add more seasoning later
  6. Cover with cold water
  7. Add ¼ cup apple cider vinegar (helps the bones release minerals and gelatin)
  8. Set your slow cooker (or pot on the stove) to high and allow stock to come to a boil before reducing heat to low and simmering 12-24 hours
  9. When house smells incredible, it's ready to strain
  10. I set a colander inside a bowl and place in my sink and carefully pour in a little at a time using a fork to smash the vegetables to release any extra liquid
  11. You can use your stock right away in a delicious soup, store it in the fridge a few days, freeze or even can it!
Recipe by The Prairie Homestead at http://www.theprairiehomestead.com/2011/02/homemade-beef-stock.html