Beef Stock

Oxmoor House
about 3 cups


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3 pounds beef neck bones
3 quarts water


Place neck bones and water in a stock pot; bring to a boil. Partially cover; reduce heat and simmer 4 hours. Remove from heat, and set aside to cool.

Remove neck bones from stock; set stock aside. Remove meat from bones; discard bones. Reserve meat for other uses. Line a sieve with several layers of damp cheesecloth. Strain stock through sieve into a bowl. Cover and refrigerate stock.

Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying stock (left). Use Beef Stock as a foundation for soups and stews.

Created date

February 2010