Making Beef Stock: Better Than that Box or Can

I've been making my own beef stock for years. It tastes better and I know what's in it. It used to take me twelve hours to do it, but with the proper equipment you can do it in less time. Here's how:

Bone Choices: This is an important matter. Some soup bones are basically just bones. There is no access to the marrow in them. If that's the only thing you use, making a good stock will be very difficult.

I use a combination approach. My favorite choice is ox tails. They have bone, connective tissue and marrow, which make a very rich broth. Sometimes I will also add marrow bones or shanks, preferably cut up and with meat still on them.

Veggie Choices: Different cultures have different veggies that get added to the pot. I've read of using tomatoes, but our family does not like that. We use carrots, onions, celery and parsley. These compliment the stock rather than clash with it.

Importance of Roasting: A lot of the color you're going to get in your stock will come from the roasting process. Put the bones on first, for an hour, and then add the veggies. Let them roast at least half an hour before going on to the next step.

Stock Pot or Pressure Cooker: I have both, and have used both. Which you choose depends a great deal on how much time you want to take. The stock pot can take up to twelve hours to get it just right. A pressure cooker can do it in one hour. Guess which one I use --

Cooking it Down: If you want to concentrate the flavor, you can cook the stock down after removing the bones and veggies. This process is more likely to be needed if you used a stock pot.

Getting Rid of the Fat: This is simple. Place the cooled stock into the fridge overnight. The next morning, you can scoop up the fat where it has congealed on the top.

Making stock sounds like a lot of trouble, but it makes a big difference in the final outcome. My family can tell when I've used store bought stock rather than my own, and they complain. With a little effort, you can serve your own delicious and healthy stock, soups or stews.