Beef Stock (Used in Covey Club Chili)

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.

Share this Recipe