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Beef Broth

Beef Stock

about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 c. vinegar
3 onions, coarsely chopped
3 carrots coarsely chopped
3 celery stick, coarsely chopped
several sprigs of fresh thyme, tied together
1 t. dried green peppercorns, crushed
1 bunch parsley

Place knuckle and marrow bones and calves foot in a very large pot with vinegar. Cover with water. Let stand for 1 hour.

Place meaty bones in a roasting pan and brown at 350 degrees in the oven.. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan and add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones, but the liquid should come no higher than within 1 inch of the rim of the pot... it will cook over if it is higher. Bring to a boil. Remove scum that rises to the top with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer the stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. Strain, remove bones with tongs or a slotted spoon. Let cool in the frig. Remove the congealed fat from the top. Transfer to smaller container and to the freezer for long-term storage.
You may eat the marrow spread on bread or leave it in the broth.

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