The best beef stock (beef stock)

Ingredients for 10 servings:

• 2 kg beef bones
• 3 large onions
• 3 sprigs of celery
• 400 g carrot(s)
• 1 ½ tbsp apple cider vinegar
• 1 tsp salt
• pepper
• Aromat
• 3 chicken feet, if desired
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 days; Total time approx. 2 days 20 minutes

Beef stock from the crockpot (slow cooker)

Roast the bones in the oven at approximately 165°C for 30 minutes. This is done to ensure the darkest possible stock. While the bones are in the oven, prepare the vegetables. Peel the onions and cut them into large pieces (approx. 1 cm), wash the celery and also cut them into 1-2 cm pieces. Do the same with the carrots. After 30 minutes, place the bones in a pot (not the crockpot!) with enough cold water to cover the bones. Add the apple cider vinegar. This is necessary to make the bones easier to decompose. After 30 minutes in the cold water, add all the vegetables, along with 1 teaspoon of salt and a little pepper. Bring the contents of the pot to a boil on the stovetop. Once the bone and vegetable mixture has boiled, transfer the entire contents to the crockpot. Now add the chicken feet, if you have them (but they will work without). Fill the Crock Pot almost to the top with water and set the pot to “Low.” The stock will now simmer for 48 hours (not a typo). The bones should be constantly covered with water. During the first few hours, a foam may form (depending on the quality of the bones), which should be skimmed off. After about 48 hours, the stock is ready. Remove all solids and strain through a fine sieve. Top up with water, and season with salt, pepper, and aromatics to taste.