Making homemade beef stock is quite different than making homemade chicken or turkey stock. First off, a specific type of bone is required—the kind that’s filled with marrow in the center—and it’s likely that you’ll have to ask your butcher for such bones. Just explain that you need beef shanks or a similar type of marrow bone for making beef stock, and that the bones should be cut to a length that will fit in your slow cooker. Another important step in making beef stock is that the bones should be roasted before putting them in the slow cooker in order to bring out a deep, beefy color and flavor in the stock. The beef stock will need to be skimmed as it cooks, and there will be lots of interesting blobs and globs to strain after it’s done. Once it’s strained and cooled, don’t be surprised at its gelatin-like consistency (thanks, bone marrow!), because once reheated, it will become broth-like again and its amazing flavor and nourishing properties will more than make up for all of that work.
YIELD: APPROXIMATELY 1 ½ TO 2 QUARTS (1 ½ L TO 2 L)
3 lb (1.4 kg) beef marrow bones (such as beef shanks)
Water, as needed
2 medium unpeeled onions, quartered
4 unpeeled cloves garlic, smashed
3 medium unpeeled carrots, chopped into thirds
2 medium stalks celery with tops, chopped into thirds
Fresh herb sprigs or bunches
3 dried bay leaves
12 whole black peppercorns
1 tsp (6 g) salt, optional
¼ cup (60 ml) apple cider vinegar
Preheat the oven to 400°F (204°C). Place the beef marrow bones in a large, deep roasting pan lined with heavy-duty aluminum foil. Roast the bones for 45 minutes, flipping them halfway through. Transfer the bones to a large oval slow cooker. Deglaze the hot roasting pan with a ½ cup (120 ml) water, scrape up the brown bits and pour the water into the slow cooker. Add the onions, garlic, carrots, celery, herbs, bay leaves, peppercorns, salt, apple cider vinegar and enough water to cover the other ingredients in the slow cooker. Cover the slow cooker and cook on low for 12 to 24 hours. If you are home, you may skim any foam from the surface of the stock every few hours and discard it.
Turn off the slow cooker, allow the stock to cool for a bit and pour it through a strainer into a large bowl or stockpot, discarding all of the solids. Chill it overnight. The next day, remove the fat that has solidified on the surface. Either refrigerate the stock in an airtight container if the stock is to be used in the next 2 to 3 days, or transfer it to freezer-safe containers and freeze for 2 to 3 months.
Samantha’s Tip
When making stock or broth, fill the slow cooker with water to 1-inch (25-mm) below the top edge of the slow cooker.