Slow Cooked Beef Stock

By: Instant Brands Culinary Team

Slow Cooked Beef Stock
cuisine icon Cuisine
Chinese
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Slow Cook
cuisine icon Notes
["Optional: For a darker beef stock, roast bones beforehand in the hot oven at 400°F until dark brown. Then apply this recipe.","Chef`s Tip: Bone marrow can be separated for soup before discarding bones."]
cuisine icon Keywords
8-10 servings, apple cider vinegar, beef soup bones, beef stock, carrot, celery stick, chinese, cook 10 hour, dry savory sprigs, easy, more than 2 hours, onion, prep 10 min, slow cook, soup, thyme sprigs

prep icon Prep Time
10 min
cook icon Cook Time
10 hour

serving icon Servings
8-10 servings
Ingredients
  • 2.6 lbs beef soup bones
  • 1/2 carrot
  • 1 onion
  • 1 celery stick
  • 3 dry savory sprigs
  • 2 tbsp apple cider vinegar
  • 3 thyme sprigs
Instructions
  • Wash the bones to get rid of any small bone pieces. Place bones into the Inner Pot.
  • Add carrot, onion, celery, vinegar and herbs into the pot.
  • Add just enough cold water to cover the bones. Close the lid and set to VENT.
  • Select SLOW COOK-High and set the time to 10 hours. Press START. If using the glass lid, lid can be used partially open after stock starts boiling during cooking. Be sure that stock continues to simmer.
  • When the program ends, strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
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