BEST BEEF STOCK RECIPE
This is the old fashioned way of making Beef stock - one my grandmother taught me - it's worth the extra time and effort.
Provided by Ravenseyes
Categories Stocks
Time 7h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 425°F.
- In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok.
- Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs.
- You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.
BASIC BEEF STOCK
Rich, hearty beef stock.
Provided by Wolverine
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 6h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
- Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
- Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
- Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 61 calories, Carbohydrate 13.9 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 978.4 mg, Sugar 3.6 g
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.
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.
BEEF STOCK
Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare, but today's precut meat means fewer bones at the retail level.
Provided by Stanley Lobel
Categories Soup/Stew Beef Meat Simmer
Yield Makes about 7 cups
Number Of Ingredients 10
Steps:
- 1. In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
- 2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.
- 3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2 1/2 hours.
- 4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.
- 5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.
- 6. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.
SIMPLE BEEF STOCK A LA JULIA CHILD
This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon.
Provided by Chef Kate
Categories Stocks
Time 5h40m
Yield 2-3 quarts
Number Of Ingredients 10
Steps:
- Place the beef bones in a large heavy pot and cover with cold water by about two inches.
- Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
- Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
- Bring the stock to a simmer again, skimming as necessary.
- When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
- If the water level gets too low, add boiling water to the pot.
- Skim as necessary.
- When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
- Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
- Remove and discard the fat.
- Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
- When the stock is cold, store in the refrigerator for up to three days or in the freezer.
Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.9, Carbohydrate 34.6, Fiber 7.1, Sugar 13.6, Protein 4
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.
BEEF STOCK
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- While oven heats, wrap parsley, thyme, and bay leaf in cheesecloth and tie into a bundle with kitchen string to make a bouquet garni.
- Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan, then brown well in oven, turning occasionally, about 1 hour.
- Transfer meat and vegetables to a 6- to 8-quart stockpot. Add 2 cups water to roasting pan, then straddle pan across 2 burners and deglaze by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Add deglazing liquid to stockpot along with 4 quarts water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim any froth.
- Simmer gently, uncovered, skimming froth occasionally, until liquid is reduced to about 8 cups, 3 to 5 hours.
- Pour stock through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered (it will be easier to remove fat when chilled).
More about "beef stock recipes"
RICH BEEF STOCK (OR BROTH) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (73)Total Time 4 hrs 25 minsCategory Soup, IngredientCalories 1088 per serving
HOW TO MAKE HOMEMADE BEEF STOCK: EASY BEEF BROTH …
From masterclass.com
3.5/5 (26)Category SoupCuisine FrenchTotal Time 4 hrs 20 mins
KNORR BOUILLON HOMESTYLE STOCK BEEF 132 GR : AMAZON.CA ...
From amazon.ca
Reviews 295
KNORR BOVRIL CONCENTRATED LIQUID STOCK FOR DELICIOUS BEEF ...
From amazon.ca
Reviews 556
FOOD WISHES VIDEO RECIPES: COOKING GRASS-FED BEEF: EPISODE ...
From foodwishes.blogspot.com
BEEF STOCK RECIPES - BBC FOOD
From bbc.co.uk
STOCK (FOOD) - WIKIPEDIA
From en.wikipedia.org
CAN YOU PUT BEEF BROTH ON DOG FOOD? – WIKIFAQBASE
From wikifaqbase.com
ROAST BEEF STOCK RECIPE - BON APPéTIT
From bonappetit.com
BEEF STOCK/BROTH - PREVENTION
From prevention.com
BEEF STOCK VS BEEF BROTH - THEYDIFFER.COM
From theydiffer.com
BEEF STOCK / SOUPS | HEART AND FOOD
From heartandfood.com
BEEF BROTH RECIPE - HOW TO MAKE BEEF BROTH FROM SCRATCH
From thepioneerwoman.com
BEEF STOCK - PACKIT GOURMET
From packitgourmet.com
BEEF STOCK AT WHOLE FOODS MARKET
From wholefoodsmarket.com
CAN YOU GIVE BEEF BROTH TO DOGS? - NEENESS
From neeness.com
CAN VEGETARIANS EAT BEEF STOCK? - VEGAN AND RAW FOOD
From estherschultz.com
BEEF STOCK SUBSTITUTE? - FOOD52
From food52.com
BROTHS & STOCKS PRODUCTS - PACIFIC FOODS
From pacificfoods.com
BEEF STOCK - FOOD52
From food52.com
BEEF BROTH FACTS AND HEALTH BENEFITS - FOOD AS MEDICINE
From healthbenefitstimes.com
HOW TO MAKE BEEF STOCK RECIPE - BBC FOOD
From bbc.co.uk
CAMPBELL'S - BEEF BROTH - SAVE-ON-FOODS
From saveonfoods.com
BUY BEEF STOCK ONLINE IN THE UK | FINE FOOD SPECIALIST
From finefoodspecialist.co.uk
PREPARED FOODS | WHISPERING MEADOWS - ONTARIO'S LOCAL FARM ...
From whisperingmeadows.ca
PREMIUM QUALITY BEEF BROTH & BEEF STOCK | FUJI FOODS USA
From fujifoodsusa.com
BEEF STOCK RECIPE - HEALTHIER. HAPPIER. QUEENSLAND.
From healthier.qld.gov.au
EASY HOMEMADE BEEF BROTH STOCK | FOODIECRUSH.COM
From foodiecrush.com
FOOD BEEF STOCK PHOTOS, PICTURES & ROYALTY-FREE IMAGES ...
From istockphoto.com
BEEF STOCK NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
BEST HOMEMADE BEEF STOCK RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
10 CREATIVE WAYS TO USE BEEF STOCK & BONE BROTH - SHEKNOWS
From sheknows.com
BEEF STOCK RECIPE | FRENCH FOOD HISTORY, HISTORY OF FRENCH ...
From frenchfood2.wordpress.com
BEEF STOCK RECIPE | QUICK & DELICIOUS | NOW FOODS RECIPES
From nowfoods.com
MAKING HIGH QUALITY BEEF STOCK AT HOME - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
TAKE STOCK FOODS | BONE BROTH
From takestockfoods.com
CAN YOU PUT BEEF BROTH ON DOG FOOD?
From animalpicturesarchive.com
RICH BEEF STOCK RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
CAN YOU USE BEEF STOCK IN VEGETABLE SOUP? – FOOD & DRINK
From smallscreennetwork.com
#time-to-make #preparation #dietary #inexpensive #4-hours-or-less
You'll also love