Comments on: Beef Stock: A Simple Recipe

By: Tamara Mannelly

Tamara Mannelly — Thu, 26 Apr 2012 23:08:59 +0000

Okay, making my first batch of beef stock. I make chicken and veggie stock all the time so just jumped right in with the beef. Had a bag full of beef bones and a couple oxtails. I forgot to roast them first. I put them in my crockpot with some veggie scraps, water, vinegar and am now about 36 hours in. I had to actually move the crockpot outside to my patio this morning because we could not stand the smell. Is this normal? It doesn’t smell very good at all. We are not normally picky about this kind of thing but it just smells weird. Is this because I forgot to roast the bones? Thanks for your help!!!

By: Get Freekeh with Ancient Grains: Braised Lamb with Freekeh Pilaf

Get Freekeh with Ancient Grains: Braised Lamb with Freekeh Pilaf — Sat, 31 Mar 2012 18:17:44 +0000

[...] cups homemade bone broth, beef broth or homemade chicken [...]

By: John

John — Fri, 30 Mar 2012 08:24:13 +0000

Thanks for the great page, and site! I have limited freezer space and desire to fill it with stock. Can this stock be stored via canning it? I can cooked venison for 90min at 10lb. Would it need to be that long if put in jars when still hot?

By: Beef Pot Roast

Beef Pot Roast — Thu, 29 Mar 2012 19:05:48 +0000

[...] root vegetables (carrots, parsnips and turnips) swim in a combination of cabernet sauvignon and homemade beef stock seasoned with bay, thyme and black [...]

By: natalie

natalie — Mon, 16 Jan 2012 15:20:25 +0000

First off I want to apologize if someone has already asked these questions. I have neck bones and back bones that I don’t know what to do with from the side of beef we ordered. Can I make broth from this? Even if there is meat on the bones. Can i just boil it like regular with the meat on or what are your suggestions. How do you suggest I store it?

By: Lori H

Lori H — Fri, 13 Jan 2012 00:14:02 +0000

I learned on another site to use a large electric roaster to simmer my broth safely during the night – I think that mine is a 18 quart size. It works very well and I have had great success using this method.

By: Jenny

Jenny — Tue, 03 Jan 2012 17:51:40 +0000

I don’t recommend pressure cookers.

By: CK

CK — Tue, 03 Jan 2012 17:47:05 +0000

Great information. Can you also use a pressure cooker to get the same results in a shorter period of time?

By: Jessica@SimpleMeaning

Jessica@SimpleMeaning — Tue, 08 Nov 2011 23:19:46 +0000

@Elizabeth – How high do you turn it up? I don’t know if it really makes a difference but I notice that my stock only starts to get that golden brown hue when it’s simmering pretty rapidly. I low simmer overnight and when I’m gone from home but turn it up to a medium flame to really get things going. When it starts to reduce a little that’s when I notice the color change.
Also, how many pounds and what kind of bones are you using? I typically throw in 7-8 pounds of shank (marrow), knuckle and oxtail.

By: Elizabeth

Elizabeth — Tue, 08 Nov 2011 14:31:55 +0000

I’ve attempted to make beef bone broth two times now, I’ve simmered it anywhere from 24-72 hours and all I end up with is an un-gelled mason jar full of what I can only relate to a latte. It is so cloudy you cant see through it, milky white with just the palest hint of brown. I cannot figure out what I am doing wrong. Roast bones, add veggie scraps, ACV, kombu strip etc simmer and strain. I dont even know if my finished product is worth eating? Any suggestions would be great!