Beef, Condiments/Preserves, Dairy Free, Gluten Free, Healthy Options, Lactose Free, Substitutions
February 28, 2015
20 hrs 10 mins
1.5kg of meaty beef bones
2 onions cut in half
2 carrots roughly chopped
1/4 bunch of celery roughly chopped
1 tsp whole black peppercorns
1/2 head of garlic, peeled
1 leek roughly chopped
3 stalks of thyme
3 stalks rosemary
4 bay leaves
2tbsp apple cider vinegar
1~Place all ingredients into 6Lslow cooker
2~Fill with approx. 3L of water or until waterlevel is approx. 1inch from top of inner slow cooker bowl
3~Cook on low for up to 20hrs for full depth of flavour concentrate
4~Use a slotted spoon to remove and discard all the solid pieces from the dish
5~Pour remaining liquid contents through a fine sieve to remove any remaining solid pieces of food or herbs etc.
6If you dont have a sieve you can take a new clean pantyhose stocking, cut off one leg, securethe toeend with a knot and stretch it over a bowl to form a fine sieve
7~Pour into a large bowl and refrigerate overnight or long enough for any fat in the dish to solidify on top of the stock
8-Use a slotted spoon again to carefully remove and discard this solidified fat from the dish
9~Fill storage containers/bags/pouches with stock and refrigerate and use within 3-4 days or freeze and use within 3 months.
10~This recipe produced 1.6L of completed stock
11Submitted by Paulene
Submitted by Paulene Christie
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