How long should you simmer beef bones to make a good quality stock?

The ideal simmer time for beef bones to make a rich, flavorful stock is 12-24 hours. Here's why:

* Longer Simmer = More Flavor: The longer you simmer the bones, the more collagen and gelatin break down, creating a richer, more flavorful stock.

* Collagen and Gelatin Breakdown: These proteins are responsible for the body of the stock, creating a velvety texture and providing a boost of nutrients.

* Bone Marrow Extraction: Simmering for an extended period allows the marrow to fully melt and infuse the stock with a savory depth.

Factors to Consider:

* Bone Type: Beef knuckle bones, oxtail, and shanks contain more collagen and marrow, requiring a longer simmer.

* Desired Flavor: If you prefer a more subtle flavor, you can simmer for a shorter time (around 8-10 hours).

* Stock Strength: If you want a concentrated stock, you can simmer for longer and reduce the liquid further.

Important Note: It is essential to skim off any foam that forms on the surface during the simmering process. This will help ensure a clear, clean stock.

Remember, patience is key when making stock. The longer you simmer the bones, the more flavorful and nourishing your stock will be.