Posted by: Rachael | March 3, 2008

Beef Stock

I cheat a bit with this one and just throw everything in a big pot and simmer for days! But here’s the official recipe from Sally Fallon’s “Nourishing Traditions”:

2kg beef marrow and knuckle bones

1 calf’s foot, cut into pieces (optional)

½ C vinegar


Place in pot and stand for 1 hour. Meanwhile…

1.5 kg meaty rib or neck bones
Bake in roasting pan until well browned, about 1 hour. Add meaty bones to pot. Pour fat out of pan, add cold water to pan and bring to the boil, stirring with a wooden spoon to loosen coagulated juices. Add this liquid to the pot.

3 onions, coarsely chopped

3 carrots, coarsely chopped

3 celery sticks, coarsely chopped

Add to pot. If necessary, add more water to cover the bones, but water should not come to within an inch of the rim. Bring to the boil. Remove scum, which floats to the top. Reduce heat.

Several sprigs of fresh thyme, tied together (optional)

1t dried green peppercorns, crushed

Add to pot. Simmer at least 24 hours and as long as 72 hours. Remove bones and strain. Let cool and remove congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.



  1. […] Beef Stock is the last thing you’d need on hand for these recipes (or you can just leave it out, but it really does taste good and is so nutritious). You’ll find the recipe I use base mine on here. […]

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