How to Make Beef Stock
For a long-simmered meat dish, here’s your key to delicious flavor. You’ll notice that I don’t add salt to any of the stocks because they can then be reduced for sauces without becoming salty. This is especially important for beef stock.
- 2 pounds beef shank or meaty beef bones
- 2 quarts boiling water
- 1 carrot, cut into 1/2-inch chunks
- 1 medium onion, sliced
- 1 celery rib, sliced
- 1 tablespoon black peppercorns
- 3 parsley sprigs, rinsed
- 3 thyme sprigs, rinsed, or 1 teaspoon dried
- 2 garlic cloves, peeled
- 1 bay leaf
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Broil beef for 3 minutes per side or until browned. Transfer beef to the slow cooker, and pour in any juices that have collected in the pan.
2. Add water, carrot, onion, celery, peppercorns, parsley, thyme, garlic, and bay leaf. Cook on Low for 10 to 12 hours or on High for 5 to 6 hours, or until meat is very soft.
3. Strain stock through a sieve into a mixing bowl. Press down on solids with the back of a spoon to extract as much liquid as possible. Discard solids.
4. Chill stock. Remove and discard fat layer from top. Ladle stock into containers.
Note: The stock can be refrigerated for up to 4 days, or frozen for up to 6 months.
Variation: Substitute veal shanks or veal breast for the beef for a more delicate Veal Stock.
If you have gravy from a meat dish remaining when there’s no more meat, feel free to add it to the beef stock. It will enrich the flavor.