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How to Make Beef Stock

Cook Time2 hrs
Servings: 6 liters


  • Bovine femurs


  • Put enough bones to fill a 16 qt. pressure cooker half-way
  • Cover the bones with 2 inches of water
  • Seal the top of the pressure cooker and put it on some gas
  • Bring the pressure up to 15 PSI
  • Once brought up to 15 PSI, set the alarm for an hour and then remove from heat
  • Bring stock to room temperature and remove cover
  • Remove bones and strain through a sieve
  • Refrigerate the beef stock for a few hours
  • Once cooled for a few hours a hard whitish, waxy, greasy layer will form at the top
  • That's pure fat. Remove it and save for later
  • Underneath will be a beef gelatin (jello) or a semi-aspic
  • Heat the beef gelatin up, liquefy it and pour it through the sieve
  • Once cooled, package it, label it, date it and then off to the freezer it goes