I’m fairly certain that my children would happily live on my broth and biscuits if I would let them.
Especially during the cold weather. 🙂
Here’s my favorite way to make beef stock.
1/2 gallon beef stock bones (I go by quantity, not weight)
2 large yellow onions, chopped
2 cups of celery, chopped
2 cups of carrots, chopped
4 fresh bay leaves
1/4 cup black peppercorns
1/4 cup coarse sea salt (I prefer to use the Celtic Sea Salt)
1/4 cup raw apple cider vinegar
cold water, to cover
Brown the stock bones in a large stockpot over medium-high heat. Add onions and celery, stirring until nearly translucent. Add carrots, water, and vinegar. Turn off heat, and allow to sit for 2-4 hours.
Turn your burner on low, cover (I usually have to keep my lid tipped a bit), and allow to gently simmer for 12-24 hours. If I start the stock before I go to bed, it is ready by the next night after dinner, when I have more time to strain and jar it. Ladle the finished stock into jars (I’ve also used our leftover BPA free plastic bottles, if I’m planning on freezing the stock).
I use a strainer set into my funnel, and that lets me strain and fill at the same time.
There’s not much more satisfying than using homemade stock in your food. I prefer to cook all our beans in beef stock – it gives a great depth to them!