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24 hour stock

post #1 of 6
2/11/12 at 12:49pm
Thread Starter 

I went through all the trouble of getting knuckle bones and foot bones to make my beef stock. I have done everything form roasting the bones and veg to browning the meat before I added it--- I deglazed all the pans used--- my question is--- should I simmer it for the 24 hours that half my books say or...... would 11 hours be just fine ?


Edited by Jerilyn - 2/11/12 at 1:04pm
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post #2 of 6
2/11/12 at 12:55pm

Longer is better but 11 hours would be okay. Longer you go the more flavor you extract from the bones.

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post #3 of 6
2/11/12 at 1:16pm
Thread Starter 

Thanks maryb--- I am really going to try to do 24hrs---I'll set my alarm through the night just to make sure the liquid does not get to low !

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post #4 of 6
2/12/12 at 2:01pm

You can also put it boil in the morning, when u come to the work and shut it down when u leave, then u can continue boiling that few hours. It is easier check your liquid there then! :)

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post #5 of 6
2/13/12 at 12:43pm

Cover tightly and put it in the oven at 250 overnight.

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post #6 of 6
2/13/12 at 1:53pm

Try not to boil it. Simmer it overnight.

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