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ISO: ISO: your best homemade beef stock recipe.TIA!
- Thread starter cheezz
- Start date
In Search Of:
colleenmomof2
Well-known member
Roast the bones
I'm not at home with my recipes for exact quantities but the three key tips are roast the bones, roast beef short ribs when available (or large pieces of chuck roast when not) alongside the bones - just to brown outside, and start with some beef and/or veggie stock/broth along with water (Trader Joe's Organic Low Sodium Vegetable Stock in box). I like to make a large pot of stock, then strain and return some of the stock back to the bones/veggies and cook several hours longer, along with star anise, cinnamon stick, fennel seeds, cloves and "deeply charred" onion quarters and ginger pieces, to create broth for Pho. Colleen
http://www.seriouseats.com/2012/09/the-food-lab-how-to-make-traditional-vietnamese-pho.html
I'm not at home with my recipes for exact quantities but the three key tips are roast the bones, roast beef short ribs when available (or large pieces of chuck roast when not) alongside the bones - just to brown outside, and start with some beef and/or veggie stock/broth along with water (Trader Joe's Organic Low Sodium Vegetable Stock in box). I like to make a large pot of stock, then strain and return some of the stock back to the bones/veggies and cook several hours longer, along with star anise, cinnamon stick, fennel seeds, cloves and "deeply charred" onion quarters and ginger pieces, to create broth for Pho. Colleen
http://www.seriouseats.com/2012/09/the-food-lab-how-to-make-traditional-vietnamese-pho.html
Just made about 6 quarts of this lovely beefy gold for Christmas Eve
Hi Jane- I make a lot of stock. I just made a big batch to make French Onion Soup out of for Christmas Eve dinner. Here is my tried and true method- pretty much thanks to Julia's teachings: find marrow bones, get a slab of beef ribs (cut them apart but leave the meat), find steak or rib roast bones, use chicken bones, pork bones as well if you can find them. At the same time peel a couple large onions (cut in two), use a goodly amount of peeled carrots and celery. Get a leek or two if you like and wash/ cut it or them. Put all this in a big roasting pan and roast at 400 degrees, turning stuff once in a while- until everything is browned well. Take the pan out of the oven and dump it all into a big stock pot (remember to deglaze the pan with broth or water). Pour in 2 quarts of purchased beef broth, 2 quarts of purchased chicken broth and enough water to cover the bones and veg (I use my homemade broth that I keep in the freezer). Simmer, covered, for 3-4 hours. Scoop out all the stuff, strain and cool down. (we eat the beef rib meat for dinner- delicious). I have two fat separators that I use to take the grease off but an equally efficient way is to refrigerate the stock and just pull the fat layer off to discard. At this point I taste the stock and either cook it down to intensify it or just adjust the seasonings (pepper, thyme, bay leaf). Liquid gold.
I am posting a photo of everything just ready to go into the oven.
I keep what I call a big (2 gallon zip) "bone bag" in the freezer where I toss in chicken/ turkey carcasses, lamb chop bones, beef bones, pork bones, chicken skin, etc. Both raw and leftover bones from dinners. When the bag is full, into the stock pot it all goes and gets covered by chicken broth and some water. I always have containers of this lovely finished stock on hand.
https://recipeswap.org/fun/wp-content/uploads/swap-photos/IMG_0657.JPG
Hi Jane- I make a lot of stock. I just made a big batch to make French Onion Soup out of for Christmas Eve dinner. Here is my tried and true method- pretty much thanks to Julia's teachings: find marrow bones, get a slab of beef ribs (cut them apart but leave the meat), find steak or rib roast bones, use chicken bones, pork bones as well if you can find them. At the same time peel a couple large onions (cut in two), use a goodly amount of peeled carrots and celery. Get a leek or two if you like and wash/ cut it or them. Put all this in a big roasting pan and roast at 400 degrees, turning stuff once in a while- until everything is browned well. Take the pan out of the oven and dump it all into a big stock pot (remember to deglaze the pan with broth or water). Pour in 2 quarts of purchased beef broth, 2 quarts of purchased chicken broth and enough water to cover the bones and veg (I use my homemade broth that I keep in the freezer). Simmer, covered, for 3-4 hours. Scoop out all the stuff, strain and cool down. (we eat the beef rib meat for dinner- delicious). I have two fat separators that I use to take the grease off but an equally efficient way is to refrigerate the stock and just pull the fat layer off to discard. At this point I taste the stock and either cook it down to intensify it or just adjust the seasonings (pepper, thyme, bay leaf). Liquid gold.
I am posting a photo of everything just ready to go into the oven.
I keep what I call a big (2 gallon zip) "bone bag" in the freezer where I toss in chicken/ turkey carcasses, lamb chop bones, beef bones, pork bones, chicken skin, etc. Both raw and leftover bones from dinners. When the bag is full, into the stock pot it all goes and gets covered by chicken broth and some water. I always have containers of this lovely finished stock on hand.
https://recipeswap.org/fun/wp-content/uploads/swap-photos/IMG_0657.JPG
michael-in-phoenix
Well-known member
All good. Bones, meat, long simmer, etc. I do that too, but I most-often use a CI quick beef broth
method that gives reasonably good beef broth in about an hour.
Not sure if you are looking for something quick, but I'm happy to post it if you want me to. The other suggestions are excellent.
Michael
method that gives reasonably good beef broth in about an hour.
Not sure if you are looking for something quick, but I'm happy to post it if you want me to. The other suggestions are excellent.
Michael
michael-in-phoenix
Well-known member
I posted this in September, as it turns out. Click the link.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=258795
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=258795
colleenmomof2
Well-known member
Just found this slow cooker bone broth recipe
I would still roast bones before adding to slow cooker. Colleen
Platings and Pairings Slow Cooker Better than Botox Bone Broth
2 carrots chopped medium
2 celery stalks chopped medium
1 medium onion chopped medium
2 cloves garlic
3.5 lb beef or chicken bones or combination of both
Kosher salt
2 tablespoons apple cider vinegar
water
INSTRUCTIONS
Place the bones your slow cooker. The bones should fill up about 3/4 of the slow-cooker.
Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You'll be straining these out before consuming the broth.
Fill the slow-cooker with water. Season with a generous amount of salt (about 1-1.5 tsp).
Add 2 tablespoons of apple cider vinegar (you won't notice the taste).
Cook on low and cook for 18-72 hours.
Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.
http://www.platingsandpairings.com/slow-cooker-bone-broth/
I would still roast bones before adding to slow cooker. Colleen
Platings and Pairings Slow Cooker Better than Botox Bone Broth
2 carrots chopped medium
2 celery stalks chopped medium
1 medium onion chopped medium
2 cloves garlic
3.5 lb beef or chicken bones or combination of both
Kosher salt
2 tablespoons apple cider vinegar
water
INSTRUCTIONS
Place the bones your slow cooker. The bones should fill up about 3/4 of the slow-cooker.
Chop your vegetables and garlic, no need to peel. You can also add vegetable scraps and rinsed, crushed egg shells into your slow-cooker. You'll be straining these out before consuming the broth.
Fill the slow-cooker with water. Season with a generous amount of salt (about 1-1.5 tsp).
Add 2 tablespoons of apple cider vinegar (you won't notice the taste).
Cook on low and cook for 18-72 hours.
Strain the broth through cheesecloth or a strainer and cool. A good broth will usually have a layer of fat on the top, and will gelatinize when thoroughly cool. Remove the fat with a spoon and discard.
http://www.platingsandpairings.com/slow-cooker-bone-broth/
richard-in-cincy
Well-known member
BONES!!!!
I saw Cathy up earlier in the list so I'm sure her advice was the same. Go to a market where they are butchering their own meat and get bones. I am so lucky that I have a Chinese market down the street where I'm pulling out cow legs (had to take the axe to them one day to get them into the stockpot!!!).
Bones.
I saw Cathy up earlier in the list so I'm sure her advice was the same. Go to a market where they are butchering their own meat and get bones. I am so lucky that I have a Chinese market down the street where I'm pulling out cow legs (had to take the axe to them one day to get them into the stockpot!!!).
Bones.