This is a classical French-style recipe for homemade beef stock.
It takes time to make, but if you truly want the best, its worth it!
More stocks:chicken stock|vegetable stock
Let me say from the outset: homemade beef stock requires effort.
Beef Bourguignon, one example of a dish that is catapulted from a good home version to “best of the best” by using homemade beef stock.
So one might ask:
Why make beef stock at home?
Because it is so vastly superior to any store-bought stock.
Store-bought stock lacks this quality;
More versatile because its unsalted Store-bought stock is almost always salted.
Campbells) is cheaper than homemade stock.
High-end packaged stocks are better, but are very expensive by comparison.
Homemade stock is one of the big things that differentiate home and restaurant cooking.
Beef Bourguignon, one example of a dish that is catapulted from a good home version to “best of the best” by using homemade beef stock.
No meat, no flavour!
Though it takes hours and the manhandling of a (very!)
large stock pot, its actually very straightforward to make this beef stock.
How to make beef stock
Spread bonesout on tray to roast.
Pack the bones and vegetables down so you minimise the amount of water required.
Nobody wants to end up with a watery beef stock!
Deglaze the pan dont waste the precious drippings on the tray, its free flavour!
Stove is the traditional method, and its entirely hands-off.
If you do the faster, 3 hour simmer…
In addition, we reduce the stock to concentrate the flavour after straining it.
The flavour difference between 3 and 8 hours?
Well, of course an 8 hour simmer yields a better result.
), OR in the slow cooker for 8 hours on low.
This is what the stock water level looks like after 8 hours on the stove.
You should have around 1.5 litres / quarts of liquid.
Before roasting
Its important to cool rapidly to prevent bacteria from growing (they love cosy warm environments!)
so we can get it in the fridge ASAP.
Use a large, flat spoon to carefully scrap it off and discard.
After roasting
This is what beef stock looks like when chilled and the fat has been removed.
It solidifies into a jelly because of the gelatin.
Gelatin is what gives the stock that fine-dining restaurant, rich mouthfeel.
Store bought stock is always liquid because it has little gelatin.
Done!Your stock is now done and ready for use!
Else, it can freeze for up to 3 months.
I like to store stock in 1- or 2-cup portions, labelled, in the freezer.
It melts very quickly literally in a minute or two.
It can be added straight into dishes in cold jelly form too.
Here are some suggestions:
IMPORTANT: Salt adjustment when using!
This is because most recipes including mine presume store-bought beef stock.
Store-bought stock is salted, whereas home-made is unsalted.
Therefore, it’s crucial that you compensate for this difference.
And with that, Im done!
The first of a series of homemade stocks that I plan to share.
Next up, fish stock!
Cold homemade beef stock solidifies into a jelly consistency when chilled. This means it contains lots of rich gelatin and is averygood thing!.
Prevent screen from sleeping
