I want to make BEEF STOCK ...?

Question

I would like to make it in my crock pot.
What type/cut of beef do I use?
What else do I put in?
How long do I let it cook?
Any other advise?

THANK YOU
:)

Answer 1

This sounds like a god recipe and the advise at the end is interesting.

BEEF STOCK
INGREDIENTS

* 6 pounds beef soup bones
* 1 large onion
* 3 large carrots
* 1/2 cup water
* 2 stalks celery, including some leaves
* 1 large tomato
* 1/2 cup chopped parsnip
* 1/2 cup cubed potatoes
* 8 whole black peppercorns
* 4 sprigs fresh parsley
* 1 bay leaf
* 1 tablespoon salt
* 2 teaspoons dried thyme
* 2 cloves garlic
* 12 cups water

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
2. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
3. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
4. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Answer 2

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 beef soup bones
1 onion (up to 2) -- chopped
2 stalks celery -- chopped
2 tablespoons dried parsley flakes
2 peppercorns
2 teaspoons salt

Place all ingredients in Crock-Pot. Add enough water to cover. Cover and cook
on Low for 12 to 24 hours or on High for 4 to 6 hours. If cooked on High, the
stock will be lighter in color and less concentrated. Strain and refrigerate.
Keeps well 4 to 5 days, or may be frozen.

Makes 8 cups strained stock

Answer 3

So far many answers, none of them are correct. I do actually make my own stock, and I do it at work. You can also find basically the same recipe in the bible of sauce making "Sauces" by James Peterson.

3lbs Beef Bones (knuckle or neck)
1 med Onion, quartered
1 Carrot, quartered
2 Celery Stalks, quartered
1oz Tomato Paste
bouquet garni (peppercorn, bayleaf, parsley stems)
2.5qts Cold Water

brown the bones in the oven for 20 min at 400, add the onion, carrot, and celery, continue roasting for another 20-30 minutes. Remove bones and vegetables to your stockpot. Heat roasting pan on burner, add tomato paste and stir around pan drippings and deglaze with cold water scraping the bottom . Pour liquid over the bones, and add enough water to cover the bones. Bring to a slow simmer and add bouquet wedge it under the bones so it doesnt float. It should simmer for 8-10 hrs.
It needs to be at a slow simmer, meaning no more or less than 5-10 bubbles at a time should be coming to the top. Also be sure to skim the surface occasionally. I dont personally know if your crockpot can hold the simmer you need to make stock. I have never used a crock pot.

Answer 4

4 beef bones
2 onions, roughly chopped
2 carrots, washed, unpeeled & roughly chopped
2 celery stalks with leaves, chopped
5 whole peppercorns
3 teaspoons dried parsley
1/2 teaspoon salt
1 bay leaf
8 cups of water
PREPARATION:
1. Combine all the ingredients in the pot and cook on low for 12-14 hours.

2. Line a colander with cheesecloth and set it over a large bowl. Pour in the stock, pressing on the vegetables to release as much juice as possible.

Discard the bones and vegetables.

3. Cool, skim off fat and refrigerate or freeze.

Answer 5

All yoour questions should be answered based on your own tastes, Except for the cut of meat. IT MUST have a bone in it. Also you want to cook it long enough for the meat to fall off of bone, you can remove the meat at this point and use for tacos BBQ sandiches what ever you like. You should continue to cook the bone for an hour or more, until it becomes kind of light. The bone is important for cologin I belive. Helps the stock to SET or firm up.

Answer 6

To make beef stock you need beef bones. (I suggest browning them some on the stove and then placing in the crockpot) You also need mirepoix, which is diced onions, carrots, and celery. Cook for about 6-8 hours. The longer you cook, the more flavor.

Answer 7

These are the ingredients,just reduce it to fit your crock pot.4lb raw beef bones chopped.1gal water,1lb vegetables(onion,carrot,celery,leek tomatoe and mushroom trimmings,and parsley stalks)12 peppercorns and a bouquet garni(thyme,bayleaf).Methodbrown the bones in a little fat in a frying pan. 2Drain off fat and place bones in crock pot.3 Swill out pan with boiling water and add to crock pot.4Wash and roughly chopp veges,Fry till brown with a little fat and add to crock.5add bouquet garni and peppercorns,Top up with cold water,simmer for 10-12 hrs.

Answer 8

as much as possible get a beef w/ bones on it..boiled for at least an hour...add salt ,black peppercorn & onion to taste...
for every 1kl.beef w/ bone put 1 liter of water then boil...just add water if the water evaporates while boiling until the beef will be cook....

Answer 9

Any beef and bones.

Answer 10

beef stew meat wouldn't be bad and add celery and onion