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.
BEEF BONE BROTH
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 13h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place beef bones on the prepared baking sheet.
- Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
- Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
- Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
- Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g
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.
BROWN BEEF STOCK
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 1/2 quarts
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
- Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
- Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
- Carefully pour stock through a cheesecloth-lined sieve (do not press on solids) into a large heatproof bowl or another stockpot; discard solids. Stock will be dark brown. Skim off fat if using immediately or let cool completely (in an ice water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.
HOMEMADE BEEF STOCK
This stock serves as the base for our French Onion Soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside.
- Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot.
- Add 6 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.
- Fill the sink with ice water. Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature.
- Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface.
More about "basic beef stock 48 recipes"
STOCK RECIPES - BON APPéTIT RECIPE | BON APPéTIT
From bonappetit.com
Author Jill BaughmanPublished Dec 25, 2015Estimated Reading Time 2 mins
- Toasted Garlic-Beef Stock. Roasting the bones develops rich, long-cooked flavor and lends a dark golden color. View Recipe.
- Chicken Stock. Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.
- Roasted Poultry Stock. You don't cook turkey just on Thanksgiving, right? Or maybe you want to practice cooking a whole turkey leading up to the big day, but either way, that carcass results in a flavorful stock that can last up to 3 months.
- Back-Burner Stock. This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week—use whatever you have. View Recipe.
- Roast Beef Stock. Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises. View Recipe.
HOMEMADE BEEF STOCK | RECIPETIN EATS
From recipetineats.com
5/5 (13)Category StocksCuisine French, WesternCalories 121 per serving
HOW TO MAKE BEEF STOCK - SIMPLY RECIPES
From simplyrecipes.com
Ratings 13Calories 504 per servingCategory Freezer-Friendly, How To, Stock
BEEF BONE BROTH (SIMPLE RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
BEEF BROTH RECIPE - HOW TO MAKE BEEF BROTH FROM …
From thepioneerwoman.com
HOW TO MAKE BEEF STOCK - TASTE OF HOME
From tasteofhome.com
BEEF STOCK - BASIC - BEEF SOUP - RECIPES - FEAST FOR …
From feastforfreedom.com
HOW TO MAKE BEEF STOCK RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE BEEF STOCK AT HOME - THE RELUCTANT GOURMET
From reluctantgourmet.com
CRISPY STICKY BEEF - JO COOKS
From jocooks.com
40 EASY BEEF RECIPES READY IN 30 MINUTES | TASTE OF HOME
From tasteofhome.com
50 BEEF RECIPES PERFECT FOR DINNER - TASTE OF HOME
From tasteofhome.com
HOMEMADE BEEF STOCK (BROWN STOCK) - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
BEEF STOCK | RECIPES | DELIA ONLINE
From deliaonline.com
40 SLOW-COOKER BEEF RECIPES - TASTE OF HOME
From tasteofhome.com
HOMEMADE BEEF STOCK - LEARN HOW TO MAKE BEEF STOCK, IT'S SO …
From willcookforsmiles.com
BASIC BEEF STOCK | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
You'll also love