Beef Stock Bones, Previously Frozen

Packed with flavour and nutrients, these organic beef bones are brilliant for boiling up homemade stock. Butchered into pieces to make the cooking process easy as pie.

Use your stock to whizz into soups and sauces to add incredible depth of flavour.

Good To Know

Ingredients & Nutritional's

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 144 Kcal/ 604 kJ | Fat 6.3g, of which saturates 2.6g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 21.8g| Salt 0.19g

How To Store  

Our beef stock bones are sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery). 

Our Farms & Suppliers

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Beef Stock Recipe

Ingredients:

• 2 kg beef bones 
• 1 large onion, quartered
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 10-12 whole black peppercorns
• 1-2 tablespoons apple cider vinegar (or white wine vinegar)
• 2-3 litres cold water (enough to cover the bones)
• Salt to taste (optional)

Instructions:

1. Roast the Bones (Optional but recommended):

   • Preheat Oven: Preheat your oven to 220°C (200°C fan)/425°F/Gas Mark 7.
   • Prepare Bones: Place the beef bones in a single layer on a roasting tray. You can also add any additional vegetables like onions, carrots, and celery to the tray for extra flavour.
   • Roast: Roast the bones in the oven for 30-45 minutes, turning occasionally, until they are well-browned and caramelised. This step adds depth of flavour to your stock.

2. Prepare the Stock Pot:

   • Transfer Bones: Remove the bones from the oven and transfer them to a large stock pot.
   • Add Vegetables: Add the quartered onion, chopped carrots, celery, and smashed garlic to the pot.

3. Deglaze the Roasting Tray (Optional):

   • Deglaze: If you have roasted vegetables and bones, pour a small amount of cold water or white wine into the roasting tray and use a spatula to scrape up any browned bits. Pour this liquid into the stock pot. This helps capture all the flavour from the roasting tray.

4. Add Remaining Ingredients:

   • Add Tomato Paste: Stir in the tomato paste.
   • Add Herbs and Spices: Add the bay leaves, dried thyme, dried rosemary, and whole black peppercorns.
   • Add Vinegar: Pour in the apple cider vinegar. This helps to extract minerals from the bones.

5. Simmer the Stock:

   • Add Water: Pour enough cold water into the pot to cover the bones and vegetables by about 2.5 cm (1 inch).
   • Bring to a Boil: Bring the mixture to a boil over high heat.
   • Skim Foam: Once boiling, reduce the heat to low and skim off any foam or impurities that rise to the surface with a ladle or spoon.
   • Simmer: Cover the pot and let the stock simmer gently for 6-8 hours. You can also use a slow cooker on low for the same amount of time if you prefer. If the water level decreases too much, add more water to keep the bones covered.

6. Strain the Stock:

   • Remove Bones and Vegetables: Once the stock has simmered and developed a rich flavour, remove the bones and vegetables with a slotted spoon or tongs and discard them.
   • Strain: Pour the stock through a fine-mesh strainer or cheesecloth into another large pot or bowl to remove any remaining small particles. You can strain it again if necessary for a clearer stock.

7. Cool and Store:

   • Cool: Allow the stock to cool to room temperature. If you want to speed up cooling, place the pot in a sink filled with ice water.
   • Skim Fat: Once cooled, the fat will rise to the top and solidify. Skim off and discard the fat if desired.
   • Store: Store the stock in airtight containers in the refrigerator for up to 3-4 days, or freeze for up to 3 months. If freezing, consider portioning the stock into smaller containers for convenience.
8. Enjoy: Your rich and flavourful homemade beef stock! Or enjoy a hassle free life you can buy our ready to enjoy Beef Bone Broth.