How to Make Beef Stock

Directions

Save scraps of beef in the freezer until you have 3-4 pounds of scraps. Put beef scraps on cooking sheet and roast at 400 until meat is well browned and fat is cooked out. You can turn a few times, but it’s not essential. This may take close to an hour, depending on how big the pieces are. Fill large stock pot half full of water. Add browned beef scraps, celery, carrots, and onions. Simmer on low for 3-4 hours, adding more water as needed so pan is always full. After a few hours taste and add some beef soup base if desired. Continue to cook for 3-4 hours, or until you have strong beef flavor. After 6-8 hours, remove pieces of meat and vegetables with a Fat Skimmer and skim off sediment. Strain stock through colander. Then strain through cheesecloth, fine mesh strainer, or Yogurt Strainer . If you can, strain it into a Fat Separator to remove fat, or you can remove the fat by cooling the stock before you freeze it. Put strained stock back into clean saucepan and simmer over medium high heat until reduced. I usually reduce it by about half, but taste to see when the flavor seems right to you. Pour reduced stock into freezer containers. Cool on counter top for about an hour. If you didn’t use a fat separator, cool in refrigerator overnight and remove fat in the morning before freezing. If you used a fat separator freeze stock as soon as it is slightly cool.