How to Make (and Pressure Can) Beef Bone Stock

This recipe was made using "The Complete Guide to Pressure Canning" which can be found HERE. There are over 80 recipes in this book and I can't wait to dive in to them!

All thanks to the Canning Diva for putting out such a great canning book!

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Beef Bone Stock

Makes approximately 7 Quarts or 14 Pints

Ingredients

• 2 bone-in beef short ribs (1-1/2 pounds)

• 2 beef shanks or 3 oxtails (3 pounds)

• 4 beef knuckles or femur marrowbones (2-1/2 pounds)

• 2 to 3 neck bones (2 pounds)

• 1 teaspoon coarse sea salt, optional

• 1/2 teaspoon cracked black pepper

• 4 tablespoons extra-virgin olive oil, divided

• 3/4 cup tomato paste (6-ounces)

• 5 carrots, peeled and coarsely chopped

• 4 celery stalks, coarsely chopped

• 3 yellow onions, peeled and quartered

• 2 heads of garlic, excess exterior skin removed, tops chopped off to expose the cloves

• 2 bay leaves

• 1/2 bunch fresh thyme

• 4 sprigs fresh oregano

• 1 tablespoon whole black peppercorns

• 4 gallons cold water (64 cups)

Directions

1. Preheat the oven to 450℉.

2. Place the beef short ribs, shanks or oxtails, knuckles or marrowbones, and next bones in a large roasting pan. Sprinkle hones with salt and black pepper. Drizzle with 2 tablespoons of olive oil. Flip the bones over in the pan. Using a butter knife, coat the beef bones evenly with tomato paste.

3. Place bones in oven and roast for 15 minutes. Remove from oven and evenly distribute among the bones the carrots, celery, onion quarters, and both garlic heads. Drizzle with remaining 2 tablespoons of olive oil and return back to the oven for an additional 15 minutes.

4. In a 16- to 20-quart stockpot, add the roasted bones and vegetable mixture plus all of the drippings from the roasting pan. Use 1/4 cup warm water and spatula to remove any baked-on drippings and scrap every last bit into the stockpot.

5. Add the bay leaves, thyme, oregano, peppercorns to the stockpot and mix well. Cover contents of the stockpot with the cold water. Starting on medium heat, bring the stock to a boil. Increase the heat to medium-high and boil gently for 5 minutes. Then reduce the heat and simmer, undisturbed and uncovered, for 6 hours. (You may simmer the stock up to 12 or 24 hours, but please do not leave stove unattended.)

6. Using a slotted spoon, remove the bones, meat particles, vegetables, and herbs form the stockpot and discard.

7. Strain the stock through a fine-mesh chinois strainer or sieve, capturing the strained stock in a large, clean stockpot.

8. Ladle hot, strained stock into hot jars, leaving a 1-inch headspace.

9. Wipe the jar rim with a warm washcloth dipped in vinegar. Place lid and ring on each jar and hand tighten.

10. Process in a pressure canner at 10 PSI, or according to your canner style and elevation. Process quart jars for 25 minutes and pint jars for 20 minutes.

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