BEEF STOCK
Strong and deeply flavoured, the best base for many recipes. This is almost sodium free. Prep time doesn't include overnight chill time.
Provided by txzuckerbaeckerin
Categories < 4 Hours
Time 3h40m
Yield 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F Rub tomato-paste generously over the beef bones.
- Roast the bones in the oven for 30 min until browned.
- In a large stockpot over medium heat, add oil and sauté onions, celery and carrot for 5 minute
- Add roasted bones and remaining ingredients and bring to a boil.
- Skim off any foam, that rises.
- Reduce heat and simmer gently uncovered for 2-3 hours.
- Add a few cups of water if necessary.
- Let reduce 1/4 of the stock, so 3/4 of the starting liquid are left at this stage.
- Strain through a sieve and cheesecloth or damp dishtowel and return to a smaller pot, cool. (Stock should be almost clear).
- Reduce another 1/4 of the stock, so that only 1/2 of the starting liquid are left by now.
- Chill overnight in fridge.
- Remove top layer of solidified fat completely.
- Remove gelled stock carefully into new pot, leave any remaining residue on the bottom of the old pot behind.
- If the stock is not clear, but needs to be for you recipe, bring to a simmer and add 1 egg white.
- Stir constantly and skim the solidifying egg white off the top; it should have cleared the stock.
- Use according to suggestions in your recipe.
BEEF BONE BROTH
Beef bone broth is a cousin of stock-- both are made by long-simmering bones and vegetables to extract collagen, but broth also includes more flavoring agents, like star anis, ginger and salt. Sure, you can buy boxes of the stuff at the store, but homemade bone broth has the best taste and is easy to make because it is mostly hands-off. In this recipe, we roast the bones and aromatics first, which imparts a deep, caramelized flavor. Bone broth is perfect for sipping, but it also takes soups, braises, sauces and stir-fries to another level. (And because it is thicker than regular stock, it gives dishes body.) Make sure to freeze whatever you don't use in containers of different sizes so you can quickly thaw just the amount you need.
Provided by Food Network Kitchen
Categories side-dish
Time 10h30m
Yield about 8 cups broth
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt.
- Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes.
- Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours.
- Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour.
- Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. .
- To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months.
BEEF STOCK
Steps:
- Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
AB'S BEEFY BROTH
Provided by Alton Brown
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
- Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.
HOMEMADE BEEF STOCK
Homemade beef stock lends rich complexity to our French Onion Soup recipe. Make it the day ahead-you'll have plenty left over to freeze and use in recipes for hearty stews and spicy chilis.
Provided by Greg Lofts
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 quarts
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. In a roasting pan, combine beef bones, stew meat, carrots, and onion. Drizzle with oil, tossing to evenly coat, and spread in a single layer. Roast, turning everything once halfway through, until meat is browned on all sides, about 45 minutes.
- Transfer bones, meat, and vegetables to a stockpot. Place roasting pan over two burners, add 1/2 cup water, and bring to a boil, scraping browned bits from bottom; transfer mixture to stockpot. Add enough water to pot to cover meat and vegetables by about 2 inches (5 to 6 quarts). Bring to a boil, skimming foam and impurities from surface.
- Add celery stalks and leaves, peppercorns, thyme, and parsley sprigs. Reduce heat to medium-low and gently simmer, uncovered, until mixture is darkened and reduced slightly, and bones have released their marrow, 8 to 12 hours.
- Strain stock through a fine-mesh sieve (line it with cheesecloth for clearest possible stock). Let stand until fat rises to surface, then skim it from stock with a spoon. Freeze fat to use in place of oil or schmaltz in savory dishes. Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months.
SIMPLE HOMEMADE BEEF STOCK
Steps:
- Heat oil in large pot over high heat. Sprinkle bones with salt and pepper. Add bones and onion to pot. Sauté until bones and onion are deep brown, turning often, about 20 minutes. Add 4 quarts water and bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 3 to 4 cups, about 3 1/2 hours. Strain, discarding bones and onion. DO AHEAD: Can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled. Spoon off and discard all fat before using.
HOMEMADE BEEF BROTH
Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 5h55m
Yield about 2-1/2 quarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.
Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
HOMEMADE STOCK
Saving all the odds and ends in the freezer while doing your daily cooking will give you an endless supply of stocks to cook with. You will not waste even those parts of the vegetables or meat that you paid for (usually by the pound), and will never again need to buy canned stocks. This will save you money and allows you to control the contents of your stocks. All the vegetables I have listed in the ingredients list are just ideas of things to save in your bag. You do not need each and every one of them to make a stock. Everything is optional. When you peel carrots or anything else, wash them first. It is rather difficult to wash peelings. I do not recommend strong flavored herbs like cilantro or vegetables that could color your stock strangely like beets. Note: In order for the recipe to post, I had to include measurements, but you don't need measurements. Just use what you have saved in your bags using more or less of whatever is there.
Provided by Karen From Colorado
Categories Stocks
Time 2h5m
Yield 4 quarts
Number Of Ingredients 23
Steps:
- Save a gallon freezer bag in your freezer.
- Wash all stock ingredients well before peeling.
- As you use your vegetables, chicken, or beef, save the peels, ends, leaves, skins, wing tips etc and place them in separate bags in your freezer. Keep a vegetable bag, a chicken bag and a beef bag. Your vegetable bag will fill the fastest and beef the slowest.
- Once you have a full bag of mixed vegetables, place them all in a large stockpot or a crock pot.
- Pour the water over your ingredients and add the bay leaf, peppercorns and any other herb or spice that you desire.
- If you don't have much garlic or parsley in your freezer bag, then add more if desired. If you have too much, it is not necessary to use it all. Just use what you desire for the flavor you wish to achieve.
- If making meat stock, add meat pieces and bones to the vegetables.
- If using a stockpot, bring to boil; reduce heat and simmer for 2 hours until vegetables are very soft.
- If using a crock pot, cover and cook on low overnight or for 6 to 8 hours.
- Strain stock through a colander to remove vegetables and herbs.
- Strain stock again through doubled layers of cheesecloth to remove all other small particles if desired.
- Stock can be reduced even further if desired or place in quart freezer bags, date and note the contents.
- Stock can be kept up to 6 months in your freezer.
- For Vegetarian and Vegan omit the beef and chicken.
Nutrition Facts : Calories 84.5, Fat 0.8, SaturatedFat 0.2, Sodium 125, Carbohydrate 18.6, Fiber 5.4, Sugar 6, Protein 3.9
More about "another homemade beef stock recipes"
HOMEMADE BEEF STOCK RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 1Calories 30 per servingCategory Soup, Stock
- Add the bones to a roasting pan and coat in olive oil. Roast in the oven at 425° for 1 hour or until browned.
- Remove the bones and transfer them to a large stockpot and set aside. Drain off all but 3-4 tablespoons of rendered meat fat in the pan and place the roasting pan on a burner over low heat.
HOW TO MAKE HOMEMADE BEEF STOCK: EASY BEEF BROTH …
From masterclass.com
3.5/5 (26)Category SoupCuisine FrenchTotal Time 4 hrs 20 mins
- 1. Preheat oven to 400°F. In a roasting pan, drizzle olive oil generously over the bones, meat, carrots, and onions. Roast in oven until browned, about 45 minutes, flipping bones and meat halfway through cooking.
- 3. Place the roasting pan on the stove over low heat. Pour ½ cup water over the pan and use a metal spatula to scrape up the brown bits stuck to the bottom of the pan.
WHAT IS BEEF CONSOMME? 3 THINGS YOU NEED TO KNOW (APRIL. 2022)
From chewtheworld.com
PERFECT HOMEMADE BEEF STOCK: YOUR GO-TO RECIPE FOR AWESOME ...
From johanjohansen.dk
HOMEMADE BEEF STOCK - RSS MEANING
From rssmeaning.com
HOW TO MAKE HOMEMADE BEEF STOCK - OAK HILL HOMESTEAD
From oakhillhomestead.com
BEEF STOCK: ABOUT, NUTRITION DATA, WHERE FOUND, VIDEO AND ...
From recipeland.com
HOMEMADE BEEF STOCK - EAT WELL SPEND SMART
From eatwellspendsmart.com
HOMEMADE BEEF STOCK - SIMPLY SO GOOD
From simplysogood.com
HOW TO MAKE CHICKEN AND BEEF STOCK - FEARLESS EATING
From fearlesseating.net
HOW TO MAKE HOMEMADE BEEF STOCK - LOCAL AROMAS
From localaromas.com
HOMEMADE BEEF BROTH – HE COOKS 4 ME
From hecooks4me.com
HOMEMADE BEEF STOCK RECIPE - THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
BEEF STOCK {HOMEMADE, BEST RECIPE} - FOOD NEWS
From foodnewsnews.com
HOMEMADE BEEF BROTH - THE ART OF DOING STUFF
From theartofdoingstuff.com
HOMEMADE BEEF STOCK
From ellicsr.ca
HOW TO MAKE BEEF STOCK RECIPE - BBC FOOD
From bbc.co.uk
BEEF STOCK RECIPE - HOUSE & HOME
From houseandhome.com
HOMEMADE BEEF STOCK - SUMMARIZED BY PLEX.PAGE | CONTENT ...
From plex.page
10 CREATIVE WAYS TO USE BEEF STOCK & BONE BROTH - SHEKNOWS
From sheknows.com
HOMEMADE BEEF STOCK RECIPE | CHEW TOWN FOOD BLOG
From chewtown.com
RICH BEEF STOCK (OR BROTH) RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE BEEF STOCK RECIPE AND TIPS (OR IS IT BEEF BROTH ...
From myislandbistrokitchen.com
HOW TO MAKE YOUR OWN BEEF STOCK ... - FABULOUS FARM GIRL
From fabulousfarmgirl.com
BEEF STOCK RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE BEEF STOCK FROM BONES - CREATE THE MOST AMAZING ...
From recipeshappy.com
HOW TO MAKE HOMEMADE BEEF STOCK | HOW TO FEED A OON
From howtofeedaloon.com
HOMEMADE BEEF STOCK - BAKERS TABLE
From bakerstable.net
HOMEMADE BEEF STOCK | HOW TO COOK WITH VESNA
From howtocookwithvesna.com
HOMEMADE BEEF BROTH - LEMOINE FAMILY KITCHEN
From lemoinefamilykitchen.com
HOMEMADE BEEF STOCK FROM SCRATCH - CREATE THE MOST AMAZING ...
From recipeshappy.com
BEEF STOCK RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE BEEF BROTH - REAL FOOD KOSHER
From realfoodkosher.com
8 SUBSTITUTES FOR BEEF BROTH: DON'T HAVE IT OR WANT TO GO ...
From bitemybun.com
HOMEMADE BEEF STOCK - LEARN HOW TO MAKE BEEF STOCK, IT'S ...
From willcookforsmiles.com
COOKING GRASS-FED BEEF: EPISODE 5 – HOMEMADE BEEF STOCK ...
From foodwishes.blogspot.com
HOMEMADE BEEF STOCK - SIMPLY SUNDAYS
From simplysundaysfoodblog.com
HOMEMADE BEEF STOCK
From pinterest.com
BEEF BROTH STOCK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love
Related Search