Beef Stock (Grass-fed)


As our world begins to change the way we eat, making homemade stock is a better option than the store-bought produce (especially in sodium!)  The key to a good stock is to make sure to have enough bones, and other flavors to deepen this stock. Take the time to make a large pot and freeze for future use.


2 tablespoons olive oil
4 pounds me meaty beef bones, (such as ribs, shin, or neck)
4 cups cold water
¼ cup vinegar
1 onion, peeled and quartered
1 carrot, peeled, roughly chopped
1 rib celery, roughly chopped
2 large cloves garlic, crushed
2 bay leaves
1 teaspoon salt
1. In a large pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.



2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer.


3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook partially covered, at the barest possible simmer, stirring occasionally, for about 2-3 hours. 


4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.


5. Allow to rest until at room temperature, then cool in fridge. Skim any extra fat off, then put into stock jars and freeze. (keep in fridge for up to 3 days, or freezer for up to 3 months.)


From: Lobel’s Meat Bible: All You Need to Know About Meat and Poultry from America’s Master Butchers by Stanley, Evan, Mark, and David Lobel, with Mary Goodbody and David Whiteman. 


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