Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: bbqchef on January 09, 2014, 10:12:03 AM
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I'm a big fan of homemade stocks... they are so much better than even the best commercial stocks.
Beef Stock (Brown Stock)
Many people think that stocks are difficult to make. They are not! Stocks are time consuming, but the stove does most of the work.
What’s the difference between stock and broth? A stock is based on bones while a broth (or bouillon) is based on meat. While a properly prepared broth is flavorful, a stock delivers a richer mouth feel because of the gelatin extracted from the bones.
The trick for making a great stock (vegetable, fish, chicken, veal or beef) is don’t rush it. For beef or veal stock, take the time to brown the bones and roast the vegetables. Bring the stock to a simmer, don’t let it boil. Skim the stock often and you will be rewarded with a wonderful stock that can be used for soups, sauces, gravies or preparing a classic demi-glace (a combination of beef stock and espagnole sauce that is fortified with Madeira and reduced).
5 pounds beef marrow bones, cut into 3-inch pieces
Olive oil (not the good stuff)
1 (6-ounce) can tomato paste
2 stalks celery, rinsed and chopped
2 carrots, washed and chopped
2 onions, peeled and quartered
1 leek, chopped and well-rinsed
1 cup red wine
2 tablespoons whole peppercorns
4 bay leaves (Turkish or California, your choice)
3 sprigs fresh thyme
4 sprigs fresh parsley
6 whole cloves
2 tablespoons apple cider vinegar
Cold water
Preheat the oven to 425 degrees F.
Spread the bones on a roasting pan and drizzle with olive oil. Roast for about an hour, turning once. Remove from the oven and brush the bones with the tomato paste. Add the vegetables and roast another 30 minutes.
Drain the fat from the pan and reserve for another use (I use it for browning pot roasts, etc. or making Yorkshire pudding). Transfer the roasted bones and vegetables to a 6 1/2-quart stock pot. Deglaze the roasting pan with the wine (or water) and pour into the stock pot. Add the peppercorns, bay leaves, thyme, parsley and cloves. (You could make a cheesecloth sachet but you really don’t need to as the stock will be strained.) Cover the bones with cold water. Add the vinegar.
Bring the bones and vegetables to a simmer over medium heat. Don’t let the stock boil. Every thirty minutes or so, skim off any foam that rises to the top of the pot. Let the stock simmer, uncovered, for at least six hours. (It can simmer for up to 24 hours.) Add a little more water and lower the heat if you are getting too much evaporation.
When the stock is done, strain it through a cheesecloth-lined colander. Chill quickly, then refrigerate overnight. Skim off the fat that has solidified on top and discard (or reserve for braising). This batch yielded one cup fat and 5 1/2 cups of stock.
(If desired, the stock can be returned to the stovetop and reduced by one-half producing a very concentrated stock.)
I pour the cooled stock into ice cube trays and freeze the trays. When frozen, transfer the stock cubes to a resealable plastic bag and store in the freezer for future use.
(http://i1166.photobucket.com/albums/q616/bbqchef/bonesreadyforroastingwm.jpg)
Beef marrow bones ready for roasting
(http://i1166.photobucket.com/albums/q616/bbqchef/roastedboneswm.jpg)
One hour later, nicely browned and some of the fat rendered
(http://i1166.photobucket.com/albums/q616/bbqchef/vegreadyforroastingwm.jpg)
Time to add the veggies
(http://i1166.photobucket.com/albums/q616/bbqchef/roastedbonesampvegwm.jpg)
About 30 minutes later everything is ready for a swim
(http://i1166.photobucket.com/albums/q616/bbqchef/inthepoolwm-1.jpg)
All the ingredients in the stock pot and covered with cold water.
A quick stir and time to simmer for a few hours.
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Nice write-up & instructions Mike. Thanks!
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I can almost smell it.
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Thanks for the post!
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That's going to be good
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HAWNGRY!!!!
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Thank you Mr. Chef, I will take that ;D
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Noooooooooooo no no no .
first you Smear the roasted marrow from the bones on a toast .(just a bit of cholesterol )
only then you boil them.
;)
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Noooooooooooo no no no .
first you Smear the roasted marrow from the bones on a toast .(just a bit of cholesterol )
only then you boil them.
;)
You don't find bone marrow much anymore but I remember my Dad doing that ;D
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Absolutely right but I prefer to keep the marrow in the bones to make a richer stock.
But the marrow with a bit of garlic and black pepper on crusty toast is a fantastic treat or appetizer!
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Great post! Too bad I am too lazy and busy to make this a practice. I would think an enterprising company could replicate this and charge a premium price.
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Mike, What is the procedure when making chicken stock as far as the bones are concerned? Do you roast the chicken bones rather than beef and if so do you spread the chicken bones with the paste? Would the procedure for broth be the same except no bones? Dee
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I agree that looks like it is going to be really great!
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Mike, What is the procedure when making chicken stock as far as the bones are concerned? Do you roast the chicken bones rather than beef and if so do you spread the chicken bones with the paste? Would the procedure for broth be the same except no bones? Dee
Good question Dee, I'm sure most will have Turkey parts ready to be turned in to soup ;D
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Mike, What is the procedure when making chicken stock as far as the bones are concerned? Do you roast the chicken bones rather than beef and if so do you spread the chicken bones with the paste? Would the procedure for broth be the same except no bones? Dee
Good question Dee, I'm sure most will have Turkey parts ready to be turned in to soup ;D
Ditto.
I throw out pounds and pounds of 1/2 chicken carcases every week...
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Dee...
I roast the chicken bones (or use carcasses from smoked chicken) along with the veg for about 30 minutes. Omit the tomato paste.
Otherwise it's the same.
For fish stock, don't roast the bones or use tomato paste. Just use whatever bones you can get from your fish monger.
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Nice stock chef!!! My problem with making my own stock is storage, I just don't have the room for a lot of it. I do usually make chicken stock for chicken and noodles. I usually do up the chicken the day before and save the carcass. I then boil the carcass with an onion, a couple stocks of celery, salt, pepper and some parsley for about an hour. Don