Beef Stock (Used in Covey Club Chili)
Servings
10quarts
Cook Time
12hours
Servings
10quarts
Cook Time
12hours
Ingredients
  • 6 1/5 roasted beef knuckle bones
  • 2 1/2lb beef tongue
  • 10quarts cold water
  • 1 cup Head Ancho vinegar
  • 4 med-large onions – peeled, whole
  • 4 fresh New Mexico green chiles (Hatch)
  • 3/4cup crushed garlic cloves (not chopped, just flattened with knife blade)
  • 1/2cup 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.