Best Kittencals Rich Homemade Beef Stock Crock Pot Or Stove Top Recipes

BEST BEEF STOCK RECIPE

Best Beef Stock Recipe image

This is the old fashioned way of making Beef stock - one my grandmother taught me - it's worth the extra time and effort.

Provided by Ravenseyes

Categories Stocks

Time 7h10m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

6 lbs beef bones
12 cups water
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 bay leaves

Steps:

Preheat your oven to 425°F.
In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.

EASY CROCK POT BEEF OR VEAL STOCK

Easy Crock Pot Beef or Veal Stock image

This is an easy best loved beef stock. You may substitute veal bones for the beef bones for veal stock.

Provided by ChefWhiz

Categories Stocks

Time 4h12m

Yield 8 cups

Number Of Ingredients 7

Ingredients

3 beef bones with marrow
1 -2 onion, chopped
1 -2 carrot, peeled and chopped
2 stalks celery, chopped
2 tablespoons dried parsley flakes
2 teaspoons salt
2 peppercorns

Steps:

Put all ingredients in slow cooker.
Add enough water to cover all ingredients.
Cover and cook on Low 12-24 hours or on High 4-6 hours.
Strain and refrigerate for 4-5 days and then freeze.
Note: If cooked on High, the stock will be lighter in color and less concentrated.

Nutrition Facts : Calories 11.2, Fat 0.1, Sodium 596.5, Carbohydrate 2.6, Fiber 0.7, Sugar 1.1, Protein 0.3

HOMEMADE BEEF STOCK

Homemade Beef Stock image

Make and share this Homemade Beef Stock recipe from Food.com.

Provided by Millereg

Categories Stocks

Time 3h40m

Yield 5 pints, approximately, 10 serving(s)

Number Of Ingredients 15

Ingredients

2 -4 lbs beef, bones
2 onions, chopped
3 cloves garlic, chopped
2 leeks, white part only,sliced
4 -6 carrots, scraped and sliced
2 -3 celery ribs, washed and chopped
1 bunch chopped parsley stems
black peppercorns
white peppercorns
red peppercorns
green peppercorn
bay leaf
thyme, to taste
rosemary, to taste
3 quarts water

Steps:

Roast the beef bones at 350° Fahrenheit for 40 minutes.
Saute the onions in a little oil until they are all turning brown.
Combine all ingredients and simmer on low heat for at least 3 hours (may be cooked in a crockpot also).
After 3 hours, taste and adjust seasonings if desired.
Continue cooking on low heat, if desired – the longer you cook, the stronger the flavour will be.
Strain stock.
Allow to cool, and skim off any fat.
If not used immediately, store covered in refrigerator for up to 10 days, or freeze in plastic containers or ice cube trays.

KITTENCAL'S BEST CHICKEN STOCK/BROTH (CROCK POT OPTION)

Kittencal's Best Chicken Stock/Broth (Crock Pot Option) image

Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)

Provided by Kittencalrecipezazz

Categories Stocks

Time P1DT4h

Yield 12-15 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
2 large onions, do not peel the skin off, and cut in large pieces
2 large unpeeled carrots, washed
2 large celery ribs, cut in half
10 -12 peppercorns
1 head garlic, broken into cloves (can leave the skin on)
2 tablespoons salt (or to taste)
cold water, to cover all ingredients

Steps:

Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
Place on stove element; cover and bring to a full boil.
Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
At this point you can transfer to a crockpot.
Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
Adjust salt to suit taste.
After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
Remove any fat that has gathered on top.
Heat again until just to a liquid (this will make it easier to strain).
Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
Let cool completely and freeze in containers.