Beef Bone Stock
A rich beef stock is one of the building blocks of great-tasting dishes. It is so easy to prepare, and the flavor is unbeatable. Use the stock in your favorite recipe, or ladle 1- or 2-cup portions into freezer containers, then label, date, and freeze. When you’re ready to use, thaw and add to the recipe you are making.
SLOW COOKER SIZE: LARGE
4 tablespoons avocado oil
2 to 3 pounds meaty beef bones, such as oxtails, beef shanks, or marrow bones
1 medium onion, quartered
2 celery stalks, leaves removed, quartered
3 garlic cloves, halved
1 bay leaf
½ teaspoon dried thyme
½ teaspoon kosher salt
6 to 8 black peppercorns
1 tablespoon apple cider vinegar
6 cups water
1.Heat 2 tablespoons of the avocado oil in a large skillet over medium-high heat. Add about half of the meat and brown well on each side, 8 to 10 minutes. Place the browned meat in the slow cooker. Add the remaining 2 tablespoons oil to the skillet, brown the rest of the meat, and place it in the slow cooker. Add the remaining ingredients.
2.Cover and cook on Low for 10 to 12 hours.
Allow the stock to cool slightly. Place a fine-mesh strainer over a deep bowl. Carefully ladle the stock into the strainer. Discard the meat, bones, and vegetables.
★ TIP: If you want to freeze the stock in smaller portions, get out your muffin pans. Many times, a muffin pan will hold ⅓ to ½ cup stock in each of the cups. Ladle the stock into the cups and freeze. Once firm, remove the cubes of stock from the muffin pan and seal them in a freezer bag. Be sure to label and date the bag. Whenever you need a small amount of stock, just add the frozen cube to the soup, stew, or dish. For optimum flavor, plan to use frozen stock in 1 to 2 months.
PER CUP: 355 CALORIES ★ FAT 24 G (61%) ★ NET CARBS 2 G (2%) ★ PROTEIN 32 G (36%)