|Clockwise from top left: canned stock in 12 oz. jars, starting to fill slow cooker,|
Roasted vegetables and bones, ready for roasting
I canned my stock the next day; if you want more detailed directions for canning, check here.
I removed the meat from the bones after 5 hours, so we could still use it for soup making. 8 hours makes it just too done.
I also save the beef fat and use it for cooking, just like Grandma did. It’s wonderful for making beef gravy, instead of using other fats; as it has all that good beef flavor. You can freeze it in portions the right size for the gravy recipe you usually make.
Slow Cooker Beef Stock
2 Tablespoons Tomato Paste
5 Pounds Meaty Beef Marrow Bones
2 Stalks Celery -- 2" pieces
1 Large Carrot -- 2" pieces
1 Large Onion -- peeled, 8 wedges
2 Each Bay Leaves
1 Tablespoon Peppercorns
6 Cups Water
- Preheat oven to 500°.
- Brush tomato paste evenly over bones, place in a large roasting pan. Add celery, carrot and onion; bake for 30 minutes at 500°.
- Place bones and vegetables in a 6 quart slow cooker; add seasoning and water.
- Cook on low for 8 hours. Optional: remove meat from bones after 5 hours and save for another use. Return bones to cooker and continue cooking for the total 8 hours.
- Strain stock; discard solids. Cover and chill overnight. (I don't strain mine through a cheese cloth, I don't mind having some of the tiny bits of meat and vegetables in my stock. My strainer is fairly fine, however.)
- Remove solid fat from the surface; place in a covered jar and save to use for cooking and gravy making.
- Freeze stock or can it.
- To can; reheat stock. Pour into hot jars, leaving 1" headspace, adjust lids and process in a pressure canner for 20 minutes at 10 pounds pressure.
Yield: "9 Half Pints"