5lb Beef Stock Bones
 
Transform your soups, stews, and sauces with our premium 5lb Beef Stock Bones. Sourced from high-quality cattle, these bones are packed with natural flavour and nutrients, making them the perfect base for rich, hearty broths. Whether you’re preparing a classic bone broth or enhancing your favourite recipes, these stock bones are a kitchen essential for home cooks and chefs alike.
    •    Weight: 5lb (2.27kg)
    •    Usage: Ideal for broths, stocks, and slow-cooked recipes
    •    Source: Responsibly farmed beef
    •    Storage: Keep refrigerated or frozen for lasting freshness
 
Elevate your cooking with this versatile and natural ingredient.
 
How to prepare you Beef Stock
 
Ingredients:
 
    •    5lb Beef Stock Bones
    •    2 large onions, quartered (leave the skins on for a richer colour)
    •    3 carrots, roughly chopped
    •    3 celery stalks, roughly chopped
    •    2-3 garlic cloves, smashed
    •    2-3 bay leaves
    •    1 tsp black peppercorns
    •    3-4 sprigs fresh thyme (or 1 tsp dried thyme)
    •    2-3 sprigs fresh parsley
    •    2 tbsp tomato paste (optional, for a richer flavour)
    •    1 tbsp apple cider vinegar (to extract collagen and nutrients)
    •    4-5 litres cold water
 
Instructions:
 
    1.    Prepare the Bones
    •    Preheat your oven to 220°C (425°F).
    •    Spread the beef bones on a roasting tray and roast for 30-40 minutes until deeply browned. This step enhances the flavour of the stock.
    2.    Add Vegetables
    •    After roasting, add the onions, carrots, and celery to the tray. Roast for an additional 15-20 minutes.
    3.    Combine Ingredients
    •    Transfer the roasted bones and vegetables to a large stockpot or slow cooker. Add the garlic, bay leaves, peppercorns, thyme, parsley, and tomato paste (if using).
    4.    Add Water and Vinegar
    •    Pour in cold water until the bones and vegetables are fully submerged. Add the apple cider vinegar and let sit for 20-30 minutes to begin extracting the nutrients.
    5.    Simmer
    •    Bring the pot to a gentle boil over medium heat. Skim off any foam or impurities that rise to the surface. Reduce the heat to low, cover partially, and simmer for 8-12 hours (or up to 24 hours for maximum flavour and nutrients). Add more water as needed to keep the bones submerged.
    6.    Strain the Stock
    •    After simmering, remove the bones and vegetables with a slotted spoon. Strain the stock through a fine mesh sieve or cheesecloth into a clean container.
    7.    Cool and Store
    •    Allow the stock to cool completely before refrigerating. Once chilled, skim off any solidified fat from the top if desired. Store in the fridge for up to 5 days or freeze in portions for up to 6 months.
 
Tips:
    •    Use the stock as a base for soups, stews, gravies, or risottos.
    •    For a clearer stock, avoid stirring during the simmering process.
    •    Freeze in ice cube trays for easy use in smaller recipes.
 
Enjoy the rich, hearty flavour of homemade beef stock!