Wednesday, January 29, 2014

Beef Bone Stock

Daikon Noodle Soup with Beef Bone Stock 
Whenever I make Roasted Bone Marrow, I also make Beef Bone Stock with the bones that are leftover.  There are usually pieces that still have bits of bone marrow that I couldn't get to.  The knuckle pieces also contribute a lot of collagen to the stock, giving it more body.  It makes for a flavorful and robust soup base.  I like to add salt to taste as I use the stock instead of cooking it in.

Beef Bone Stock
3 lbs beef marrow and knuckle bones
filtered water

Place beef bones in a stock pot.  Add enough filtered water to fill the pot 3/4 of the way.  Cover pot and bring to a simmer.  Prop pot lid up to vent and keep at a barely simmer for 4-5 hours.  If it gets to a boil, the stock will be cloudy.  It doesn't affect the flavor, so don't worry about it if it happens.  Skim away the scum that rises up to the top every now and then.
Place a pot of equal size in an empty sink.  Fill the rest of the sink with ice.  Pour the stock into the empty pot through a sieve to strain out all the solids.  Discard the bones and solid bits.
Stir the stock to cool.  Drain the sink as ice melts.  Add more ice if necessary.  Cool stock to room temperature and pour into containers to store in the freezer.
I like to use mason jars as they are perfect for single serving sizes and have the measurement markers right one the sides.

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