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Beef Stock Recipe

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Beef Stock image

 

This recipe for Beef Stock, by , is from Jukes Family Recipes 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angela Walters

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds meaty beef bones
2 quarts water
1 medium onion, finely chopped
1 carrot, sliced
1 stalk celery, sliced
1 bay leaf
Salt and pepper to taste
Beef bouillon cubes or granules (optional)

Directions:
Directions:
Bring beef bones and water to a boil over high heat in a large sauce pot. Reduce heat; skim foam. Add onion, carrot, celery, and bay leaf. Cover; simmer 2 to 3 hours. If more flavor is desired, simmer longer or add beef bouillon cubes or granules to stock. Remove beef bones from stock. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies; skim off fat. Bring stock to a boil in a large sauce pot. Season with salt and pepper to taste. Ladle hot stock into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 20 minutes, quarts 25 minutes, at 10 pounds pressure in a pressure canner.

Number Of Servings:
Number Of Servings:
4 pints or 2 quarts
Personal Notes:
Personal Notes:
Courtesy of Ball Blue Book Guide to Preserving

I don't always add all the veggies, and I lightly salt and pepper.
I refrigerate the bones and give to my dog as a treat.

 

 

 

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