Best beef stock recipe: 60 photos

How To Make Beef Stock | The Guide To Perfect Stock

This Beef Stock recipe is easy to make and best of all, it can be put on and left alone whilst you get on with your day. This is the...

Views: 296525
Youtube - @Chef Jack Ovens

FAQ

Add the bay leaf, parsley, thyme, and peppercorns. Bring to a boil over medium-high heat. Skim off any foamy scum from the top. Reduce the heat to a simmer, partially cover, and simmer for 4 to 6 hours, or until the flavors become rich and concentrated.
Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor. Additionally, broth often does not contain vegetables or herbs, thereby requiring higher sodium levels to impart flavor.
There are many benefits to making homemade beef stock. It's not only better than anything you'll buy at the store, it is also budget-friendly and can be used to greatly improve the flavor and quality of any recipe that calls for stock.
Place the chicken carcass and trimmings or meat bones, mirepoix, herbs in a large pot, and submerge with water. Once you've brought it to the boil, turn down and simmer, uncovered for min. 3 hours for chicken, and 4 – 6 hours for a meat stock. Add some top up water if needed.
Tomato paste – We are all about that rich, beefy flavor. Thanks to the umami in tomatoes, tomato paste helps us achieve it. We roast our beef bones, rubbed in tomato paste, for 30 minutes before making the stock.
Posted in category Cooking Videos

Related articles: