Three Day Beef Stock (Deep Beef Stock)
Ingredients
First day
5 pounds beef soup bones (2 to 3 inch cut)
2 gallons water, (more water as needed - see below)
3 garlic cluster, peeled
1 lemon
1 3 inch (approximate) section of ginger, peeled
2 large white or yellow onions, peeled
1 tablespoon salt
2 tablespoon peppercorns
Second day
5 pounds beef soup bones (2 to 3 inch cut)
Soup stock from first day
1 gallon water, (more water as needed - see below)
1 small daikon radish
1 tablespoon peppercorns
Third day
3 pounds beef shank (may use flank steak, firm roast, or stew meat)
Soup stock from Second day
1 gallon water (more water as needed - see below)
1 garlic cluster, peeled
1 Nashi pear, peeled
1 one inch (approximate) section of ginger, peeled
1 large white or yellow onion, peeled
1 tablespoon salt
2 tablespoon ground black pepper
Directions
Prepare Soup Bones: (Each day)
Rinse soup bones in cold water, then place in a large cooking pot (8
quart or larger)and completely submerge in water.
Bring to a full boil, remove from heat, discard water, and rinse bones
with cold water.
Cooking:
Day One
Add two gallons of water to completely submerge the
soup bones.
Bring to a full boil.
Reduce heat to medium and continue to boil for 1 hour, adding water as
needed to keep bones submerged.
Skim oil and fat from top as needed.
Wash lemon and cut into quarters, then add to pot (peel on).
Cut onion into quarters then add onion and garlic to pot.
Slice ginger into 1/8 to 1/4 inch pieces and add to pot.
Continue cooking until liquid is reduced by 1/2.
Add salt and peppercorns, and continue cooking for 1 hour, adding water as
needed to maintain 1/2 original volume.
Remove from heat and carefully remove bones from broth. Discard bones.
Strain broth into smaller containers suitable for placing in refrigerator, discarding any remaining solids.
Cool to room temperature, cover, then refrigerate over night.
Day Two
Skim any solid fats from the stock made on day one.
Add soup stock from day one and one gallon or more of water to completely submerge the soup bones.
Bring to a full boil.
Reduce heat to medium and continue to boil for 1 hour, adding water as
needed to keep bones submerged.
Skim oil and fat from top as needed.
Cut daikon into 1 inch cubes and add to pot.
Continue cooking until liquid is reduced by 1/2.
Add peppercorns, and continue cooking for 1 hour, adding water as
needed to maintain 1/2 original volume.
Remove from heat and carefully remove bones from broth. Discard bones.
Strain broth into smaller containers suitable for placing in refrigerator, discarding any remaining solids.
Cool to room temperature, cover, then refrigerate over night.
Day Three
Skim any solid fats from the stock made on day two.
Cut beef into fairly large pieces and place in pot.
Add soup stock from day one and one gallon of water.
Bring to a full boil.
Reduce heat to medium and continue to boil for 1 hour, adding water as
needed to maintain volume.
Skim oil and fat from top as needed.
Cut onion and Nashi pear into quarters then add with garlic to pot.
Slice ginger into 1/8 to 1/4 inch pieces and add to pot.
Continue cooking until liquid is reduced by 1/2.
Add salt and ground pepper, and continue cooking for 1 hour, adding water as
needed to maintain 1/2 original volume.
Remove from heat and carefully remove meat from broth. (Allow the meat to cool, thinly slice, and freeze for future use)
Strain broth into smaller containers suitable for freezing, discarding any remaining solids.
Cool to room temperature, cover, and refrigerate for two hours.
Skim any fat from broth then freeze for future use.
Yield: Approximately 1 gallon of soup stock.
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