Chicken Quesadillas
Slow Cooked Beef Stock
By :Instant Brands Culinary Team |

Course | Soup |
Cuisine | Chinese |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths |
Duration | more than 2 hours |
Cooking Technique | Slow Cook |
Main Ingredient | Beef soup bones, Carrot, Celery, Onion |
Keyword | beef stock |
Prep Time | 10 minutes |
Cook Time | 10 hours |
Servings |
8-10 servings
|
Ingredients
- 2.6 lbs beef soup bones
- 1/2 carrot medium-diced
- 1 onion medium-diced
- 1 celery stick medium-diced
- 3 dry savory sprigs optional
- 2 tbsp apple cider vinegar
- 3 thyme sprigs
Ingredients
|
Instructions
- Wash the bones to get rid of any small bone pieces. Place bones into the Inner Pot.
- Add carrot, onion, celery, vinegar and herbs into the pot.
- Add just enough cold water to cover the bones. Close the lid and set to VENT.
- Select SLOW COOK-High and set the time to 10 hours. Press START. If using the glass lid, lid can be used partially open after stock starts boiling during cooking. Be sure that stock continues to simmer.
- When the program ends, strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
Recipe Notes
Optional: For a darker beef stock, roast bones beforehand in the hot oven at 400°F until dark brown. Then apply this recipe.
Chef`s Tip: Bone marrow can be separated for soup before discarding bones.

Instant Brands Culinary Team
All recipes by : Instant Brands Culinary Team
You might also like
Newsletter