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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 12 |
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This is the old fashioned way of making Beef stock - one my grandmother taught me - its worth the extra time and effort Ingredients:
6 lbs of 6 long beef bones |
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 |
12 cups of water |
1 tsp kosher or sea salt |
fresh ground pepper |
2 bay leaves |
3 sprigs thyme (fresh) |
Directions:
1. Pre heat your oven to 425 degrees, in a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425. Remove and cool.
2. 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.
3. 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.
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