Submitted by Paulene Christie
~~HOME MADE SLOW COOKED BEEF STOCK~~
Serving: 1.6
Ingredients
- 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
Instructions
- ~Place all ingredients into 6Lslow cooker
- ~Fill with approx. 3L of water or until waterlevel is approx. 1inch from top of inner slow cooker bowl
- ~Cook on low for up to 20hrs for full depth of flavour concentrate
- ~Use a slotted spoon to remove and discard all the solid pieces from the dish
- ~Pour remaining liquid contents through a fine sieve to remove any remaining solid pieces of food or herbs etc.
- If 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
- ~Pour into a large bowl and refrigerate overnight or long enough for any fat in the dish to solidify on top of the stock
- -Use a slotted spoon again to carefully remove and discard this solidified fat from the dish
- ~Fill storage containers/bags/pouches with stock and refrigerate and use within 3-4 days or freeze and use within 3 months.
- ~This recipe produced 1.6L of completed stock
- Submitted by Paulene
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