Comments on: Beef Stock: A Simple Recipe

By: Elene

Elene — Sun, 22 Jan 2012 20:12:14 +0000

If you are going to freeze the broth, it takes up less space the more you cook it down and condense it.
When you use it just add more hot water to make it as concentrated as you want.

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 21:31:55 +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!

By: Beef and Mushroom Ale Soup | beyondthepeel.net

Beef and Mushroom Ale Soup | beyondthepeel.net — Fri, 28 Oct 2011 16:19:38 +0000

[...] 4 cups of beef stock [...]

By: Making Beef Stock… | Butter and Sugar

Making Beef Stock… | Butter and Sugar — Mon, 24 Oct 2011 01:48:59 +0000

[...] and doesn’t resemble any stock you can buy at the store. I used this recipe as a guide from Nourished Kitchen that simmers for up to 24 [...]

By: Nature's Palace Wellness/Juanita

Nature's Palace Wellness/Juanita — Mon, 12 Sep 2011 15:32:54 +0000

Thanks for the recipe. I omit the cider vinegar but it was great. I just made gluten free gravy with some and way better than any store bought or any that I have ever tried.

By: Cheeseslave’s Bone Broth Challenge. | Simple Tiny

Cheeseslave’s Bone Broth Challenge. | Simple Tiny — Sat, 02 Jul 2011 17:27:10 +0000

[...] in March when I ordered a few beef stew bones through our produce delivery service and followed this recipe. The broth (or stock, which is what I tend to call it) turned out amazingly well, tasted great, and [...]

By: Andrea

Andrea — Sun, 08 May 2011 18:56:11 +0000

I made beef broth and roasted the bones and it still tastes sour. Did I do something wrong?