Beef Stock + Beef Bone Broth. Doubly Delicious!
Classic stocks and broths are slightly different nutritionally, but both are the very foundation for flavour. This recipe explains how to double the value of your beef bones to make both meat stock and bone broth. Ask your butcher (or farmer) to cut the bones up into pieces which will fit into your pot – or you’ll find yourself outside wielding a hacksaw! Don’t forget to add apple cider vinegar to the bone broth to help leach the minerals from the bones. Note the recipe doesn’t call for salt – add this to your stock or broth when using it in a recipe.
Servings
6
Servings
6
Ingredients
For Beef Meat Stock:
For Beef Bone Broth
Instructions
  1. Put all the ingredients into a large stock pot, a large Dutch Oven, or a Slow Cooker.
  2. Slowly bring up just to the boil and simmer VERY slowly. Cook on the stove top on a low heat (the stock should barley ‘blip’), or in a low oven for 4 – 6 hours; or for this equivalent in a Slow Cooker (following the appropriate instructions for yours).
  3. Let the stock cool down and carefully strain the contents of the pan through a colander. Leave any chicken feet or pigs feet intact and pick the meat off the other bones and remove the marrow from any marrow bone. Set aside the meat and the bones/intact feet separately. Gently take out the vegetables and set aside.
  4. Sieve the strained liquid stock through a fine mesh strainer – it’s now ready to use.
  5. Use the stock, meat and vegetables in a recipe of your choice. If not using straight away, cool the stock to room temperature and transfer to convenient sized containers. Refrigerate for up to 5 days, or freeze for up to 6 months. Any fat which rises to the top can be used with the stock, or skimmed off and used for sauteing or roasting
  6. If going on to make Beef Bone Broth, return the picked bones and any feet to the pan and proceed as below. If not, you can freeze them for a later batch of bone broth.
For Beef Bone Broth:
  1. Put all the ingredients into a large stock pot, a large Dutch Oven, or a Slow Cooker.
  2. Slowly bring up just to the boil and simmer VERY slowly. Cook on the stove top on a low heat (the stock should barley ‘blip’); in a low oven; or in a Slow Cooker for at least 48 hours and up to 72 hours, or this equivalent in a slow cooker (follow the appropriate instructions for your Slow Cooker).
  3. Follow the steps above for straining, sieving and storing your bone broth, discarding any solids.
Recipe Notes

All kinds of beef bones can make great stock or broth:

  • Raw bones – meaty bones from rib, sirloin, brisket, shin and oxtail; marrow bones and knuckles, joints with cartilaginous and connective tissue attached.
  • Roasted raw bones (as above) – roast uncovered for 20-30 mins for a richer, darker stock
  • Bones saved from previous roasts and braises: rib, sirloin, brisket, shin (you can freeze them)
  • A mixture of everything – the more the merrier!

If you’re making bone meat stock as a gut healing remedy, it’s best to cook the bones from raw.  Adding a couple of chicken feet (if you can prize them from the Chinese) or a pig’s foot is optional and will enrich the gelatin content of the stock or broth ensure it gels up nicely.

* Carrot skins can make the broth bitter if long cooked.

** Use the larger quantity if you have no bones from the meat stock.