This rich and flavorful, slow cooked beef stock starts with roasted beef knuckle bones and end with a versatile stock that can be used for chili, soups, stews, or sipped plain.

Cook Time | 12 hours |
Servings |
quarts
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Ingredients
- 6 1/5 roasted beef knuckle bones
- 2 1/2 lb beef tongue
- 10 quarts cold water
- 1 cup Head Ancho vinegar
- 4 med-large onions - peeled, whole
- 4 fresh New Mexico green chiles (Hatch)
- 3/4 cup crushed garlic cloves (not chopped, just flattened with knife blade)
- 1/2 cup sundried tomatoes
- salt to taste
Ingredients
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Instructions
- Roast knuckle bones in oven prior to placing them in stock pot.
- Add other ingredients and spices, fill pot with cold water.
- Bring to slow simmer, simmer all day, then strain.
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