Forget the store-bought cartons! Discover the secret to unbelievably rich and flavorful dishes with this homemade Slow Cooker Beef Bone Stock. This liquid gold is the ultimate kitchen staple, slowly simmered to extract every bit of savory goodness from the bones. It’s incredibly easy to make and will elevate your soups, stews, and sauces from good to gourmet. Get ready to transform your cooking!
Ingredients
• 4 tbsp / 60 ml avocado oil
• 2-3 lbs / 900-1350 g 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 tsp / 2.5 ml dried thyme
• ½ tsp / 2.5 ml kosher salt
• 6-8 black peppercorns
• 1 tbsp / 15 ml apple cider vinegar
• 6 cups / 1.4 L water
Instructions
1. Heat 2 tablespoons of the avocado oil in a large skillet over medium-high heat. Working in batches, add the beef bones and brown well on all sides, about 8 to 10 minutes. Transfer the browned bones to a large slow cooker, adding the remaining oil for the second batch.
2. Add the onion, celery, garlic, bay leaf, thyme, salt, peppercorns, apple cider vinegar, and water to the slow cooker with the bones.
3. Cover and cook on Low for 10 to 12 hours until the stock is dark and fragrant.
4. Allow the stock to cool slightly. Place a fine-mesh strainer over a large, deep bowl and carefully ladle the stock through it. Discard the bones and vegetables.
5. Use immediately, or cool completely and store in the refrigerator for up to 5 days or freeze for later use.
Nutritional Information
• PER CUP: 355 Calories ★ 24 g Fat (61%) ★ 2 g Net Carbs (2%) ★ 32 g Protein (36%)
Pro Tips
• For a crystal-clear stock, chill it in the refrigerator overnight. The fat will solidify on top, making it easy to lift off and discard or save for cooking.
• Freeze stock in muffin tins for perfectly portioned pucks, usually ⅓ to ½ cup each. Once solid, transfer them to a labeled freezer bag for a quick flavor boost in any dish.
• Don’t skip browning the bones! This step is essential for developing the deep, roasted flavor that defines a high-quality stock.
• The apple cider vinegar is a secret weapon; it helps pull valuable collagen and minerals from the bones, creating a more gelatinous and nutrient-dense stock.
FAQ
Q: Why should I brown the bones before slow cooking
A: Browning the bones is an essential step that caramelizes the meat and bones, developing the deep, roasted, and savory flavor that defines a high-quality stock. Do not skip this step for the best results.
Q: What does the apple cider vinegar do in this recipe
A: The apple cider vinegar is a key ingredient that helps break down the connective tissue in the bones. This process pulls valuable collagen and minerals into the liquid, creating a more gelatinous and nutrient-dense stock.
Q: What are the best bones for making beef stock
A: For a rich and flavorful stock, use meaty beef bones. This recipe recommends a mix of oxtails, beef shanks, or marrow bones to provide a great balance of meat, collagen, and marrow.
Q: How long does homemade beef stock last
A: You can store your homemade beef stock in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for several months. A great tip is to freeze it in muffin tins for easy-to-use portions.
