Three Day Beef Stock (Deep Beef Stock)

A very flavorful stock which can used for a variety of soups, braises, stir fries, or sauces.

Servings: 16

Yield: 1 gallon

Ingredients

First day
5	pounds	beef soup bones (2 to 3 inch cut)
2	gallons	water, (more water as needed – see below)
3	each	garlic cluster, peeled
1	each	lemon
3	ounces	ginger, peeled
2	each	large white or yellow onions, peeled
1	tablespoon	salt
2	tablespoons	peppercorns
Second day
5	pounds	beef soup bones (2 to 3 inch cut)
1	gallon	Soup stock from first day
1	gallon	water, (more water as needed – see below)
1	each	small daikon radish (about 2 pounds)
1	tablespoon	peppercorns
Third Day
3	pounds	beef shank (may use flank steak, firm roast, or stew meat)
1	gallon	Soup stock from Second day
1	gallon	water (more water as needed – see below)
1	each	garlic cluster, peeled
1	each	Nashi pear, peeled
1	ounce	ginger, peeled
1	each	large white or yellow onion, peeled
1	tablespoon	salt
2	tablespoons	ground black pepper

Procedure

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.