Homemade Beef Stock

Steps

1. Roast - Place beef bones on a lined rimmed baking sheet along with vegetables, toss with olive oil, and roast at 450°F for 45 minutes or until browned. Transfer the meat, bones, and veggies to your cooking pot.

2. Cook - Pour hot water over the baking sheet and scrape the bottom to deglaze the pan, then add the drippings/liquid to your cooking pot.

3. Add roasted bones, meat, and veggies to the Instant Pot along with any drippings deglazed from the pan. Add garlic, cider vinegar, salt, bay leaf, and peppercorns, then pour in water to the max fill line.

4. Cook - Cover and cook on high pressure for 2 hours. Let the pot naturally depressurize for 30 minutes, then use the pressure release valve to carefully release any remaining pressure.

5. Add - Place roasted bones, veggies, and any deglazed/accumulated juices into your 8 Qt stock pot. Add garlic, cider vinegar, salt, peppercorns, and bay leaf. Add 16 cups of water or enough to cover the meat and veggies with 2 inches of water.

6. Cook - Bring to a boil, then reduce the heat and simmer partially covered for 4-8 hours. Skim off impurities that rise to the top and discard them in the garbage. Avoid stirring and do not boil rapidly, or the stock will get murky.

7. Add - Place roasted bones, meat, and veggies, along with the deglazed pan juices, into a 6 Qt Slow Cooker. Add garlic, cider vinegar, salt, bay leaf, and peppercorns along with 12 cups of warm water.

8. Cook - Cover and cook on low heat for 10-18 hours.

9. Strain through a fine mesh sieve into a second pot, extracting as much stock as possible. Discard the solids into the garbage. Cool the strained stock to room temperature, then cover and refrigerate.

10. Skim the fat - Once the beef stock is chilled, it will thicken. The fat will rise to the top and will solidify, which makes it easy to skim off. Do not put this fat into your sink, or it can clog up your plumbing. Instead, toss it in the garbage. The fat on top is essentially tallow (rendered beef fat) and can also be used as a cooking fat if you want to store it for later.