Learn to make outstanding homemade beef stock. Beef bones are relatively cheap, and other than a long simmer time, you can make a gallon of beef stock with little effort. You can also make fat-free stock at home. This outstanding Beef Stock make a wonderful base for soups, sauces, stews, and other savory dishes. Say goodbye to store-bought versions!
This outstanding homemade Beef Stock recipe, comments, and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. The original recipe was by E. of San Francisco and appeared on Gail’s Swap.
If you have an electric pressure cooker; see our Pressure Cooker Beef Stock Recipe
More delicious Condiments and Sauce Recipe.
Sprinkle the beef shanks with salt; set aside.
In a large Dutch oven or large heavy pot over medium-high heat, heat the olive oil. Add the salted beef shanks and brown on both sides until golden brown; remove from pot and set aside.
Add the onions and brown until golden; remove from pot and set aside.
Deglaze the pot with the red wine, reducing the wine to the consistency of syrup.
Reduce heat to low. Return the browned beef shanks and onions to the pot, sweating the meat and onion until they have released about 1 cup of their juices. Add 2 quarts of water and let simmer, partially covered, for 2 hours. Do not allow the water to boil.
After 2 hours, remove the meat to a plate and let slightly cool and then pull the meat off the shank bones. Remove any fat and muscle tissue from the cooked beef. Using two forks, shred the beef and set aside. Save the cooked beef for making Ropa Vieja - Cuban Beef Stew.
What is Ropa Vieja: Ropa Vieja literally means "old clothes" in Spanish. The name describes the shreds of meat (usually beef shanks) and vegetables which resemble colorful strips of rags. The beef must be cooked and shredded first. This makes an excellent filling for tacos, burritos, making taco bowls, and also served with rice.
Place the shank bones back into the pot. Add the beef consommé and let gently simmer, without a lid, for another 45 minutes.
After 45 minutes, remove from heat and strain the beef stock through a strainer into a large bowl.
Beef stock may be stored in the refrigerator for up to 3 days or frozen for longer storage.
Makes approximately 6 to 8 cups of beef stock.
* Select beef shanks with lots of meat on them. Do not trim excess fat from meat before cooking. You will remove the fat when you shred the beef.
** Consommé is slightly thicker and richer than beef broth. You could substitute with beef broth.
Karen’s recipes using Homemade Beef Stock:
Balsamic Beef Stew
Beef stew is classic comfort food which is a simple, but delicious. The addition of the balsamic vinegar takes the stew to new delicious taste heights!
Beef and Barley Stew
This stew is so good! Very flavorful, and comforting soup. Cooking the meat until tender with the vinegar and water gives this soup a complexity of flavors that you will love.
Beef Stroganoff is a classic Russian dish that consists of strips of lean beef sauteed and served in a sour cream sauce over egg noodles.
Portuguese Beef Shanks
This is a wonderful dish with warming spices and a little twist of Mexican chile peppers thrown in. Creamy, buttered mashed potatoes also go well with this dish.
Potatoes Slow-Cooked in Beef Stock
I loved this simple and easy-to-make potato dish cooked with this unusual method. This dish is a great match for the Pomegranate Merlot Braised Lamb Shanks which have a lot of flavors going on.
Ropa Vieja – Cuban Beef Stew
Ropa Vieja literally means “old clothes” in Spanish. The name describes the shreds of meat (usually beef shanks) and vegetables which resemble colorful strips of rags. The beef must be cooked and shredded first. This makes an excellent filling for tacos, burritos, making taco bowls, and also served with rice.
Sacramento Valley Meatballs
This is an excellent recipe for meatballs and gravy. The meatballs are light and flavorful with red onion and allspice. They are browned in a bit of coconut oil and cooked in beef stock and red wine. You must try this!
Categories:Beef Sauces Beef Stew and Soups Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipe