Beef Stock




Beef Stock

4 grass fed beef shanks about 3” thick (beautiful)
2 large yellow onions
6 medium carrots
6 stalks celery
6 large fresh shallots
½ bunch fresh cilantro
8 chipotle peppers
1 tbs sea salt
2 tbs fresh cracked peppercorns
2 tbs coriander
2 whole bulbs fresh garlic

Put 2 gallons of water in a pot add ingredients (I rough chop everything) bring to a boil then immediately shut fire down to a very slow simmer for 22 hours. Stir every couple hours, then shut off heat let cool for a short while, strain (I strain 2 times), let cool all the way, then I render the fat.

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