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Recipe: Stock of Res

Res Stock Recipe

By: Edith Paiz ( Being a Mom in Guatemala )

be a mom in a glove


  • 2 lb beef bone (marrow, neck)
  • 2 carrots , cut into large pieces
  • 1 large onion , quartered
  • 3 celery stalks , broken into large pieces
  • 1 about 2" piece of ginger, peeled (optional)
  • 1 tablespoon of cider vinegar with the mother
  • 1 – 2 bay leaves
  • Peppercorns

beef broth recipe


      1. Preheat oven to 350°F. Place the bones in a tin and roast for 25 – 30 minutes or until golden. Remove from the heat and with a tong place them in the bottom of the slow cooker. Add the chopped vegetables, spices, ginger (if using) and vinegar and fill with
        water to the edge
      2. Put the pot on high heat and when it comes to a boil, lower the temperature and let it boil overnight, at least 12 and up to 24 hours.
      3. The next day, remove any impurities that are on the surface and strain the bottom. Let cool and freeze in ziploc bags.


      • If you want to make a chicken stock, the procedure is the same, substituting the beef bones for chicken bones. Adding chicken wings and legs increases the amount of collagen at the bottom and makes it thicker. A couple of garlic cloves or a piece of ginger can be added.

      For more recipes and healthy living tips, follow SMG on Instagram at @sermamaenguate .