Recipe by Ravenseyes
This is the old fashioned way of making Beef stock - one my grandmother taught me - it's worth the extra time and effort.
Top Review by Dreamer in Ontario
Such a simple way to make your own flavour enhancing beef stock! Roasting the bones gives the subsequent broth a wonderful richness. I used my crockpot to simmer the bones overnight. The simple seasonings allows it to be very versatile. It can be used anywhere that broth is asked for. Made for Fall '09 PAC
Directions See How It's Made
- Preheat your oven to 425°F.
- In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
- Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
- You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.