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February 28, 2015

  • Prep: 10 mins
  • Cook: 20 hrs
  • Yields: 1.6L completed stock


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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