The secret to life-changing bone stock is time, time, time. Cooking the stock for up to 48 hours gives a very healthful stock that is nothing like anything else.
- 2 lb Beef knucklebones
- one gallon water
- Onions, garlic, celery
- Splash of vinegar or wine
In a large stockpot, place the knucklebones, and cover with water. Add a splash of vinegar or wine to this water, to help extract the minerals from the bones. You can add chopped vegetables to the water, like onions, garlic and celery. Parsley is a nice addition too. Add salt and pepper, and begin cooking on med-low heat. You will turn the heat down later.
What you want to achieve is a very slow boil for many hours. One boil-bubble every few seconds is sufficient. This will slowly reduce the liquid and intensify the stock.
At first, you will see a foamy surface on the stock, and this you should skim off. Keep an eye on the stock for as long as you are able to cook it. I often transfer to a slow cooker if I am going to be away from home, or at night, when I can’t watch it.
This stock is a rich source of minerals and nutrients, fats and gelatin. All of these are life giving to your body. I often add a portion of bone stock when I cook rice or quinoa. It makes a great base to soup later, and some people just drink it by itself!