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14 Del Fino Place, Carmel Valley, California 93924

Open seven days a week: 11AM – 5PM

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.

Print Recipe
Beef Stock (Used in Covey Club Chili)
Cook Time 12 hours
Servings
quarts
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
Cook Time 12 hours
Servings
quarts
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
Instructions
  1. Roast knuckle bones in oven prior to placing them in stock pot.
  2. Add other ingredients and spices, fill pot with cold water.
  3. Bring to slow simmer, simmer all day, then strain.
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