slow and easy beef stock

Ingredients

• Servings: 1
• 10 pounds beef soup bones, cut into pieces
• water to cover

Recipe

Cook Time: 21 hrs

Ready Time: 23 hrs


• combine the bones and water in a large stockpot. bring the mixture to a boil. maintain a low boil for 24 hours, adding water to keep the bones submerged. remove and discard the bones. allow mixture to simmer another 21 to 22 hours. strain the liquid through a fine-mesh colander and return to the stockpot. bring to a boil and cook until liquid has reduced to about 2 quarts.
• transfer the stock to heat-safe containers; freeze. once frozen, there should be three easily-discernable layers. remove and discard the top-most of those three layers. thaw remaining portion to use.