How to make it

  • In a large heavy bottomed Dutch oven, heat the oil and thoroughly brown the surface of the roast.
  • Place the other ingredients in the pot. Cover with water and bring to a boil.
  • Then,1) Reduce heat, cover and simmer until meat is done, or 2) roast covered in a slow 250°F oven for 4 hours or until meat is done.
  • Remove roast from stock and reserve. Strain stock into sealable pint or quart containers. Can, freeze or refrigerate as you wish.
  • Cover the drained meat and chill thorough in the refrigerator.
  • Remove any fat, gristle or bones from the meat; discarding the cartilage and fat, etc. Chill the meat thoroughly before shredding, slicing or dicing
  • Gently shred, slice and/or dice the beef meat as you require for other recipes. Discard the bones and waste.

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  • cabincrazyone 11 years ago
    Thank you for this. I've been wondering about creating beef stock.
    I'll save and print.
    Was this review helpful? Yes Flag

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