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This recipe is wonderfully cheap and simple to prepare. It does take an overnight sit in the fridge for the best flavor, but if you are in a rush you can skip the chilling. Getting the stock cold does help when it comes to ease of removing fat though. Letting the meat and bones cool down in the stock seems to make a difference in the richness of the final stock. I do not include vegetables in this recipe, but please do feel free to add any veggies or herbs you desire. Celery and onion are always classics. This stock, as is, is deeply perfumed and flavored with comforting beef essence. I love to use the leftover shank meat in the stock with some noodles for a quick and lovely beef noodle soup on the fly. This stock is an amazing base for Pho as well. Enjoy!
Units: US | Metric
Serving Size: 1 (478 g)
Servings Per Recipe: 2
The following items or measurements are not included:
beef bones with marrow