Stock Made from Many Bones and Braising Liquid

Today I made braised beef.
I put a small, (fairly tough, and on sale), beef roast in the slow cooker on top of:
Button Mushrooms
Sweet potatoes
Yukon Gold baby potatoes
Garlic (roughly chopped)
2 tbsp tomato-peach salsa (thus finishing off the first bottle)

… And then doused everything with equal (ish) parts red wine and apple juice. I added two sprigs of rosemary on top of it all, and then turned the slow-cooker onto High.

Three hours later, I had:
1 nicely tender heap of beef
1 bowl of mixed braised veggies (falling-apart tender and flavourful, no less)
1 slowcooker half-full of braising liquid

I served the beef and veggies with steamed ruby chard (YUM!), and did the following with the braising liquid:

1) Added two ziplock sandwich bags full of mostly bones (lamb, pork, duck, and chicken – so quite the mix) that I’d been saving in the freezer[A]
2) Added a handful of baby carrots + a wedge of yellow onion
3) Added 3-4 sprigs of fresh thyme (and put the rosemary back in)
4) Added the stems from the ruby chard

I’ve turned the heat down to Low. I’ll check it in the morning and see what further seasoning it needs, as it will probably need something. But I figure that’s a good start and we can go from there. 🙂

Meliad the Birch Maiden.

[A] I’ve still got a turkey carcas in there, so there will be yet more stock made this winter, no question. 🙂

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