Beef Stock

Beef Stock Recipe
From the book “Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats” by Sally Fallon and Mary G. Enig, Ph.D

•  About 4 pounds beef marrow  and knuckle bones
•  1 calves foot (optional)
•  3 pounds meaty rib or neck bones
•  4 or more quarts cold filtered water
•  ½ cup vinegar
•  3 onions, coarsely chopped
•  3 celery sticks, coarsely chopped
•  3 carrots, coarsely chopped
•  Several springs of fresh thyme, tied together
•  1 teaspoon dried green peppercorns
•  1 bunch parsley

Good beef stock must be made with several sorts of bones:  knuckle bones and feet impart large quantities of gelatin into the broth; marrow bones impart flavour and particular nutrients of bone marrow, and meaty rib or neck bones add color and flavour.

Place the knuckle and marrow bones and the optional calves’ foot in a very large pot with vinegar and cover with water. Let stand one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350?F in the oven. When well browned, add to the pot along with the vegetables.

Pour the fat out of the roasting pan and then add cold water to the pan, place over a high heat burner and bring to a boil, stirring with a wooden spoon to loosen up the coagulated juices. Add this liquid to the pot. Add additional water to cover up the bones if necessary, but the liquid should not come higher than 1 inch from the rim of the pot as the volume expands slightly during cooking.  Bring to a boil.

There will be a large amount of scum that comes to the top. Remove this with a spoon. After you have skimmed, reduce the heat and add the thyme and crushed peppercorn.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes.

You will now have a pot of rather repulsive looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. Don’t despair; after straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes.
Remove the bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator. Remove the congealed far that rises to the top.

Transfer to smaller containers and to the freezer for long term storage.

Sally Fallon and Mary G. Enig, Ph.D