@mrsvitale: It’s time to “stock up” on some beef stock for your cozy soups and stews this season and this is how I make my beef stock that’s just so delicious you’ll never wanna stop making it. I know there are manyyyyyyy versions of this and you’re welcome to do things in any way you like, this just happens to be my fav! First your bones, you have to have some beef bones for flavor, it’s unbeatable! I like using marrow bones and neck bones but those for some reason are hard to find so I will add in a bone in shank instead and they work together so well. I like to soak my bones in cold water and a splash of vinegar for a half hour to help draw out any impurities and then I add the steak towards the last 10 minutes so the beef doesn’t discolor from the vinegar, then I rinse them and pat them dry and set aside. Add the veg, beef and bones to a roasting pan, drizzle with olive oil qnd sprinkle with salt, roast at 450 for 45 minutes, then add all to a large pot, cover with a few inches of water, add the rest of the ingredients and I simmer on lowwwww for 8 hours. After cooled to room temp, I refrigerate overnight so I can scoop off all the fat, reheat, strain, store in my freezer containers and be done! We do eat the beef, I shred it, add it with a little of the stock and freeze it, then I can add it to a pot of soup and it’s phenomenal. Ingredients below! Happy cooking yall! 2lb of Beef bones 1lb of Beef Shank 3 carrots 3 stalks of celery 1 large onion 1 head of garlic Handful of parsley, thyme and sprig of rosemary 2 tbsp of tomato paste 2 tbsp of soy sauce 1 tbsp of peppercorns Tony bit of salt, to taste but don’t over salt it Drizzle of olive oil

Laura Vitale

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Region: US

Monday 22 September 2025 22:57:34 GMT