Making Beef Bone Stock Today

From Nourishing Traditions pages 122-123. Cover knuckle and marrow bones in a pot of water with a splash of vinegar. Roast meaty bones until browned. Add meaty bones to pot. Add drippings to the pot. Add carrot, onion, celery, thyme, and peppercorns. Bring to boil, low simmer covered 24 hours, remove solids, simmer uncovered 8 hrs. Done! Let cool, remove fat, freeze in smaller containers.

Soak marrow and knuckle bones in water with vinegar.
Lucious marrow!
Roast meaty bones at 350° until browned.
Collect drippings to pot.
And browned bones to pot.
Add veggies to pot.
Simmer 12-72 hours (I went 24) covered. Strain solids out, simmer uncovered for another 8 hours so it evaporates and condenses down. Enjoy!

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