Its very rewarding making your own stock and you should give it a try at least once. If you saw all the nasties hidden in the ‘freshest’, ‘finest’ stocks available in stores you will likely make it more often. Ingredients like barley, sugar and cornflour are pretty common in the stocks you see on the shelves. This recipe uses the Fats of Life Bone Broth recipe as a base. (That recipe takes a few hours to make and overnight to set. The time allocated for this recipe is simply the steps following that.) I will show you how you can make clean, healthy beef stock cubes – yielding as many as 10 portions of good-quality stock from only one batch.
I do this by reducing the mixture so much that it dwindles down into about half a cup of thick, concentrated stock. Much like a Knorr stock jelly cube. Portioned using a handy ice cube tray to initially set them, then popped out and frozen for convenience. All you need to do is whisk one jelly cube in a cup or two of boiling hot water to use in your recipes. (Again, much like a store-bought stock cube). Important note: NEVER season a stock before it reduces – you will be left with a very salty, concentrated one. Always season your dishes after any reduction takes place.
You will be using the full portion of the Fats of Life Bone Broth recipe. Assuming you have picked off the fat after it set (as indicated at the end that recipe), continue:
Tip the gelatinous mixture into a large pot and bring to a moderate simmer. (It might boil over if the heat is too high.)
Continue to cook until the mixture has reduced to approximately 2 cups. At this point, you can either remove from the heat and use the stock as is for recipes that call for 1 or 2 cups, portioned as necessary.
However, for the purpose of THIS recipe, we want to make approximately 10 portions of stock. Transfer the stock to a smaller pan and continue to reduce over a moderate heat, stirring the sides of the pan with a silicon spatula.
The stock should reduce to approximately half a cup. You will see it becomes dark, thick and a little sticky.
Pour the dark, concentrated stock into an ice cube tray. It should fill about 10 spaces.
Place in the fridge for 1-2 hours.
Wrap up the individual cubes and store in the freezer. When you want to to make a cup or two of stock, defrost one cube, then simply whisk in boiling hot water, much the same way you would use a concentrated Knorr stock jelly cube! #CleanEating!
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I was not comfortable calculating nutritional data for this beef stock. Ingredients are discarded and fat is picked off when making the Bone Broth which makes up the base of this recipe. It would have been grossly inaccurate even if I tried (even with the sophisticated software that I utilise). I therefore encourage you to simply enjoy the benefits that this is a clean, homemade, richly-flavoured beef stock and be mindful of the allergens.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.