What to Do With Beef From Stock
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01/15/2003
This is definitely the way to make a good beef stock. The only change I made was to roast the basic for a lot longer at a lower temp. I actually roasted for nigh five hours in gild to bring out the flavors. (Just a tip: every time I cutting an onion, peel potatoes, carrots or chop celery, I save all the peels, put them in a zip lok bag and throw information technology in the freezer. In a few months I accept a adept start on my stock) The vegie and seasoning combos were perfect which created a wonderful stock. I used this recipe to make french onion soup. My hubby Drew and the kids order french onion virtually every time we get out for dinner as their appetizer. I never exercise because of the high common salt content, and so I was very pleased to be able to make a wonderful stock and at the aforementioned time control the amount of sodium. My kiddies say "thank you Wolverine"!
04/20/2008
i've made my own beef-os stock for yrs, but never idea to roast the bones until i stumbled across this recipe. i used whatever was on auction: beef marrow basic, and beef spare ribs, didn't have any parsnips so i omitted them. Added a whole bulb of garlic along with the roasting function. The stock came out AMAZINGLY Crawly. The roasting gave the stock a whole new dimension of flavors and gave the stock a beautiful caramel color that my previous bone-stock recipes lacked. The roasted garlic odor was very obvious, i thought it added depth to the stock, but it might exist too overpowering for non-garlic lovers. But overall, it's a beautiful stock that's worth the try.
01/05/2009
At last: a recipe correspondent who knows the difference betwixt beefiness stock and beef goop. Broth is made by simmering bones and beef pieces. Stock is fabricated by roasting the bones showtime. They are two totally unlike foods. This one is excellent. Great for all kinds of recipes, but it makes an peculiarly proficient French onion soup.
xi/09/2005
Very expert tasting beefiness stock. Information technology is very time consuming and lots of work, merely definitly worth it in the end. I will be using this stock to make onion soup. Since information technology is a complicated recipe I doubled information technology so that I tin freeze some for afterwards employ. I used 6 lbs of beef ribs and doubled the rest of the ingredients. The ribs take more meat than soup basic so it still had a wonderfully rich flavor. The only pocket-size change I did was utilize beef burgoo instead of salt.
02/19/2008
I used any tired old veggies I had in the fridge, likewise as whatever beef bones, old stewing beef, etc I had in the freezer. I fabricated a huge pot to freeze in tubs for other recipes. Later letting it cool and sit in the fridge for the night, I skimmed off the fatty, discarded the veggies and basic and I shredded all the meat that was left to make chili in the slow cooker today.
09/10/2006
This is, past far, the best beef stock I have ever fabricated. Information technology was simple to make, and I specially like the long cooking time. I think a long cooking time makes the stock heartier. The just ingredient I couldn't get was the parsnip; so I would continue to make the stock without it. It is perfect exactly as I made it. I didn't even have to add extra salt or other seasonings. Thank you for this gem.
05/24/2000
Made this recipe using my Nesco roaster and am very happy with the upshot. This is a very easy recipe and smells delicious while simmering.
02/ten/2008
Marvelous! Such a wonderful, easy matter to make. I left out the parsnips, because I never buy such things, too as the lycopersicon esculentum and garlic (considering my son is allergic, sigh). I also, on the recommendation of my butcher, tossed in a couple of nice short ribs to add extra flavor, and I added near a teaspoon of paprika to give some of the punch that garlic would have given it. I used potato peelings instead of the murphy flesh and roasted the bones/ribs/carrots/onions for a little over an hour at 400 degrees. I also let it simmer for a good scrap longer than 5 hours to let it reduce. A wonderful result, and the business firm smelled amazing all twenty-four hours!
12/16/2006
Amazing! My outset attemp at homemade stock. This recipe wasn't complicated at all and great for a day cleaning around the house. I used beef ribs broiled for an hour then basted them with tomato paste, added veggies and roasted an addl 30 minutes. DH was totally diddled away. You cannot get this from a tin. Thanks Wolverine!
03/xv/2012
A keeper. I picked upwardly beef shank bones and beefiness neck bones from my local butcher (very inexpensive). The neckbones had meat on them whereas the shanks were mostly just bone. Roasting at a lower temp for several hours is simply what I did. Non wanting the onion and carrots to blacken, i removed those after the get-go hr of roasting and saved in the fridge until time to simmer. I shopped specifically for preparing this recipe, and glad I planned alee. The end consequence was magnificant.. a well-rounded robust stock with the perfect flavor. This recipe yielded the full 8 cups (2 quarts). Side by side fourth dimension I will double this recipe (using a 12quart stock pot) to yield a gallon. Gotta brand sure you leave information technology covered while it simmers, otherwise all your good stock will evaporate. [To those who low-rate this and other recipes afterward having altered the recipe, remove your rating every bit it isn't fair to the submitter].
02/01/2008
Used rutabaga instead of parsnip. Dried parsley instead of fresh. 1 pack beef short ribs instead of bones. Added shredded meat back in at end. Used to make articulate goop soup for ill family. Discarded celery/potatoes/rutabaga. Saved carrots. Added chocolate-brown rice at finish. jason loved it!
09/28/2011
I also did similar Linda Mclean (and others) roasting at 300 or four hours turning occasionally. During concluding hr I tossed in a small head of garlic as well. I didn't have parsnip and didn't use the potato. Used dried parsley equally its all I had. I did have fresh rosemary which I added 2 large sprigs of. (I'yard a rosemary fan). I didn't drain off the fat because after 1st straining I chill stock in frige, and so remove solidified fat on peak. I keep and freeze the fat to utilise in making refried beans, savory pie doughs, homemade noodles, etc., vs commercial lard which has hydrogenated fats, yuk & I hate to waste matter anything that can b repurposed. Equally for the balance of directions, spot on. I dig making my own stocks which I freeze in portions for many applications. I use beefiness cervix bones (very meaty) I go for $one.49 lb. The soup bones I run across are just that - cypher but bones. I tried those earlier and didn't get great results. Oxtail would work too but it costs more. Thanks for the post for honest to goodness 'stock'.
11/03/2011
I followed the recipe to a T, and it came out very banal. I used fresh marrow bones, veggies and fresh herbs. I roasted the bones and vegetables and slowly simmered the whole matter on the stove elevation. Later 4 hours, it produced 4 cups of stock. Adding more water would simply make information technology blander. Information technology smelled great and I was really looking foward to using this, merely it wasn't worth sitting effectually the house all day to brand such a small quanity. I make swell craven stock all the time, and so this isn't a new concept for me.
01/02/2009
fantasic flavours easily down beats store bought broth. browned bones every bit recomended at a lower temperature for near 4 hours then threw it all into a slow cooker for about 24 hours. strained everything out and permit sit in the fridge over night so I could remove the fat. used it for french onion soup for a political party and was told it was the best anyone had always had :) will definitly make as ofttimes as possible
03/16/2014
Well, I got the stock made, and information technology tastes really expert, simply information technology certain doesn't expect like the picture posted. Mine is fairly stake looking. I followed the recipe to a "t" but increased the roasting time to 45 min. Besides, even subsequently all the straining and clarifing, mine had gross-looking stuff in information technology. I was praying it wasn't the egg, although I didn't see how it could get through all that cheesecloth. When I heated it again and stirred it, it disappeared. I regfigerated it overnight and then I could accept off all the fat, and still it withal seems fat. I'k not sure why you would desire to discard the meat. I grew up poor and hungry, and so I very rarely throw nutrient away. I diced it up to yield four cups. One cup is at present simmering in Beefiness and Barely Soup Iii from this site (best B and B soup Always!). I froze 2-one/ii C. for beef hash, which I serve with eggs, homemade biscuits and salsa. Finally, I froze two small packs for quesadillas, fabricated with beefiness, sauteed peppers, onions, and cheddar cheese with salsa, guacamole, and sour cream on the side.
08/30/2011
I am having trouble finding beefiness basic to use for this recipe. I have made stock before at restaurants I have worked at, but I am not sure what beef bones to get at the grocery store. Any help would be aprreciated.
10/25/2009
I followed several other suggestions, roasted the basic for v hours turning every thirty minutes, and so for the concluding 1-ii hours added vegies. put all in the crockpot for 24 hours along with fresh parsley, thyme and onions from the garden. too added to the crockpot cheese rinds, which add fabulous flavor to any stock, equally well every bit peppercorns, garlic, and fennel seed.
08/25/2014
I learned this one from my Mother over 60 years ago. The but matter I have changed is the way to deglaze the roaster. I use a big splash, (1/2 to three/4 loving cup) of Sweet Vermouth.
04/20/2009
I roasted the bones with lycopersicon esculentum paste on them for one hour, then added to a pan with onion, leek, celery and carrot - brought to a boil then put in my crock pot hoping that it would notwithstanding turn out. Needed to use a little more soup bones as it tasted more like vegetable goop when it got done, but it worked great for a soup the next solar day with leftover roast pieces, celery and angel hair pasta. It is very fourth dimension consuming but it is worth it. Mine seemed fine using the crock as oposed to a stock pan all day (didn't want to babysit the stove)I allow information technology sit down in the fridge overnight and the fat was piece of cake to skim off the top. Thank you for the help!
04/eighteen/2010
Succulent! My beginning time making whatsoever sort of stock, and it turned out wonderfully tasty and sweet. Thanks for some cracking tips!
03/09/2011
Amazing stock. Roasting everything in the oven gives it a fantastic, rich flavor. I will never used shop-bought stock again.
01/31/2012
This is a great recipe to keep in your dorsum pocket. I did leave out the tomato (the tomatoes nosotros can get in PA in January aren't great) and parsnip (used more irish potato instead). I saved the meat (which literally fell off the bones) to employ for another meal rather than discarding it. I got iii quarts of stock.
09/29/2009
Absolutely the Merely way to make stock. I fabricated a huge batch and froze some for future use. Information technology is perfect for those who have allergies to soy and other ingredients plant in premake broth and much tastier. Thanks for sharing.
06/21/2009
Fabricated it every bit read except I roasted the bones for an hour earlier preparing the stock and added actress potato instead of parsnip. At that place was a ton of fatty that congealed on the peak when I let it cool, which I skimmed off. Then don't get out out that step.
02/07/2015
I used approximately 10 lbs worth of beef bones and fatty- roasted at 300 for 3 hrs, then added vegetable scraps that I had frozen- celery, onions skins and ends, carrot ends, dark-green pepper bits, cucumber ends and any vegetable past its prime number from the fridge and added one head garlic, roasted another hour at 350, then put in 12 qt stockpot, added water to nearly the top, salt, peppercorns, parsley, and 3 bay leaves, and a splash of vinegar (you tin't taste it but information technology leaches vitamins and minerals from the bones) . Brought to almost a eddy, then turned to low and simmered for 8-12 hours. I skimmed most of the fat off, simply didn't carp to clarify it. Then I pressure canned in quarts at x pounds force per unit area for 40 minutes. Wonderful! Approximately 7 qts of beef stock to can......perfect for any recipe needing beef stock or beef broth.
01/05/2010
Such a delicious and hearty stock! I really improved upon an quondam family recipe for beef vegetable soup, which has corn, cabbage, peas, green beans and tomatoes in it. I added those plus the celery and carrots, and I besides added virtually a pound of stew meat (browned commencement) for the concluding 2 hours of simmering, just to beef information technology up a picayune - and then to speak. Absolutely corking recipe!
08/08/2011
A lot of piece of work! Information technology did brand the house scent actually skilful Just my husband was surprised that we were having pizza instead of homemade beef stew for dinner.
02/07/2010
This turned out actually well. I couldn't add the tomato (my daughter is allergic) and I didn't accept any parsnips or fresh parsley and couldn't go out to go them during a blizzard. I also added in some tough stir fry beef during the simmering stage and information technology cooked beautifully so we had some yummy meat to add dorsum into the soup we fabricated the next day. Cheers for the recipe!!
04/11/2010
This turned out wonderful! The only alter I did was roast the bones at 300* for about four hours (until the bones were brownish), turning the bones over about every half an hour. Oh, and I got a niggling confused with the directions with the celery and ended upward adding them to the roasting pan, and I don't regret it! I volition be making this again, probably this calendar week! Thank you!
05/01/2013
I made this stock yesterday and was expecting to get a rich bulky result.I chose this recipe due to it'southward loftier rating, however, I neglected to read through all the reviews start. I am then lamentable I didn't. What I ended upward with was a flat vegetable goop. I followed the recipe to the letter, even buying the bones (plus an extra meaty shank) from a local butcher shop (and paid dearly for them). I went to the grocery store today and bought some other 5 pounds of soup bones. Afterward roasting, they are now in the pot along with my "vegetable goop" from last nighttime. I will probably effort this over again, only will exist sure to follow the advice of many reviewers;roasting the bones at a lower temp for several hours and will besides try using the neck bones too. It could be that what we know every bit soup bones no longer agree the flavor they in one case did. I don't know if the way the animals are raised today has annihilation to practise with it. I know it can modify the gustatory modality of meat, flavor of milk, etc. I hope that my final result will yield a potent enough beef flavour. If not, this volition be i very expensive vegetable broth.
04/08/2007
Good decent bones beef stock. Easy to make.
03/12/2008
I think this is the only manner to make ALL soup stocks (turkey, ham and chicken). I unremarkably use simply the celery, carrots, peppercorns and a whole onion (with skin on, information technology adds color)and discard it all afterwards simmering. Thank you for posting, your soups volition never have more flavor. m
03/06/2013
I followed this recipe pretty much as written except that I omitted the parsnips because I didn't have them on hand, used dried parsley, and baked the basic at a lower temperature for longer as suggested by others. I used complimentary range bones and so there really wasn't much fat to skim. The goop was very night with splendid flavor. After straining information technology, there was no need to clarify it. It was perfect. Some of information technology was used for a beef vegetable soup (constitute on this site) and the residuum was frozen into ice cubes for utilize in flavoring rice and other dishes. I will definitely exist making this over again.
11/07/2007
First time making beefiness stock and this worked Smashing. I had iii pounds of soup bones and so adjusted accordingly. Later on chilling overnight to solidify the fat, I had beautiful jellied stock. I took 4 cups of stock and added 4 cups of water and made a vegetable beef soup that was FANTASTIC, rich and velvety broth.
01/twenty/2012
Bang-up recipe. Made beefiness barley soup from this stock.
03/16/2015
This is a perfect beef stock recipe !!!!!
04/04/2008
Bang-up Recipe... I Just bought regular beefiness basic from my local Meat Market and it worked out great!!!
12/thirty/2010
Great recipe !
07/08/2009
I must have done something wrong. I baked the bones for a solid hr, did everything the recipe said, and honestly this didn't taste very beefy at all! It tasted more like vegetable stock than beef stock. I used normal marrow/soup bones, had prissy fresh vegetables, everything seemed okay. I'm not sure what I did incorrect, but this recipe wasn't very good.
11/23/2009
Simple and tasty!! Makes neat stock for veggie soup...
07/17/2012
Very good!
x/nineteen/2014
The flavor was OK. I used neck bones which accept some meat. Followed the recipe as written. Smelled not bad while cooking. Looked great while cooking. I skimmed fat after a night in the fridge and what remains looks more than like beefiness stock jello than something y'all'd apply every bit soup. I haven't tried warming it back up yet, but I'm unsettled past what it looks like.
04/07/2008
wow, who would think that so much flavor could exist rendered from bone? Thanks for the wonderful recipe. information technology was like shooting fish in a barrel to follow and the results made my soups sing!
10/07/2009
Very rich, flavorful stock. I made a double batch and used some to make chicken and rice b/c I was out of onion soup mix and the rice tasted so much ameliorate with the stock.
01/eleven/2013
Great recipe! Thanks for the tip to clarify the stock. Very easy.
11/24/2015
Ane very important incredient was left out, vinegar. Add 2 tsp to this quantity. It won't be tasted simply it does help extract the minerals from the bone. Broth should be simmered for 24 hrs min. and so a crock pot works well.
10/23/2013
This is excellent and well worth the effort to brand it. (Note to self: I had to utilize the big stock pot and not the dutch oven.) Followed the recipe exactly but didn't analyze it at the end due to my family unit's preferences. Thanks!!
08/27/2014
later roasting the veggies and bones I put everything into the tedious cooker. I adjusted the h2o to 8 cups, knowing that I could dilute the stock later if need be. cooked information technology on loftier for about 5 hours and went well-nigh my daily activities.
06/05/2014
I've never made beef stock or broth before and have the extra challenge of being on a highly restricted nutrition designed to reduce inflammation. I altered this recipe quite a bit, but am thrilled with the results. I roasted beef shanks, Vidalia onions, and garlic together, sprinkling on some sea common salt. Everything then went into the stock pot, with the deglazed bits from the roasting pan and water to cover, plus an inch. I added more ocean salt, as well. Later on about eight hours, I had a rich, fragrant, tasty broth. Strained, it will be perfect for my cooking needs. And no yeast or anything else I need to avoid!
02/27/2015
Fantastic
09/07/2008
Very good although I found it to exist very mellow. It also didn't seem to brand a whole lot, which isn't bad but for the time it takes to do it, I was hoping for a little more. I also found that you have to add a lot more than water than specified and add water every bit you lot keep otherwise the bones/veggies will burn. Besides, I was skimming the fat off equally I went just so that I could ensure that it was articulate and not cloudy.
03/08/2015
Need a really good beef stock recipe. Today at the shop I started reading labels on all the liquid and other kinds of stock and broth, they all contain among other things, lots of sugar, if non the first ingredient it is in the summit. I don't like my beefiness or chicken dishes sweet unless I want them to be. Could not find a single one without some form of sugar or sweetener. I found it incredible. How do diabetics manage to avoid saccharide when information technology is in and then many products? Give thanks you for the recipe.
12/01/2008
Yummy! However I realized that I didn't actually desire a soup-back-scratch. I wanted regular thick back-scratch so I added four heaping tablespoons of flour. I also added three carrots (peeled/sliced) and bell peppers. I followed someone'southward idea of only 4 cups of broth and ii heaping tablespoons of curry powder. Delicious! At first it is not as spicy, but take some milk past considering as with other curry, your mouth begins to flame up after a few bites!!
10/17/2018
I did two lbs of bones braised in roasting pan per recipe. Transferred bones to a 4.five qt crock pot covered with water well-nigh 2/3rds full. Cooked on low for 24hrs. Had to add a cup of h2o half way through. Shut cooker off left to cool and strained through mesh sieve. Refrigerated stock overnight. Skimmed a sparse layer of fat off surface of stock and transferred half to a pot for a soup and froze the rest to utilise side by side calendar month.
05/31/2018
Perfect in every fashion.
02/28/2019
The only change I fabricated to this recipe was to pour the fat into the Dutch oven along with the roasted soup basic, carrots and onions, and then deglazing the roasting pan and adding its liquid to the Dutch oven as well. Since I arctic the broth to congeal and remove all the fat once done simmering, I like to get the flavor that the fat carries with it, likewise, but without the grease.
07/27/2015
I used beefiness feet cause I was told from the possessor of the butchery it was the aforementioned as reg marrow basic.....yeah they are not.. Marrow os in bc Canada 5 $ per pound feet 2.50 per pound....... 30$ later and xiv hours my stock is gross..... Non the recipe fault... Mine for being cheap.... Am gonna try again with proper marrow bones
04/06/2019
This is a Cracking recipe for beef stock. I bought beef bones, but I also bought beefiness necks that had a ton a meat on the basic ($1.99 lb) at publix. Coated basic lightly with vegetable oil, added fresh garlic, onions and carrots and baked 375 for 2 hours which turned meat very brown. Added h2o to embrace and more than for evaporation, added more onions, carrots, celery and seasonings and cooked on stovetop for virtually 3 hours business firm smelled fantastic. Strained once more and stock was a rich brown due to roasting bones first.
12/05/2017
Quick and piece of cake. I will definitely make this again.
06/11/2015
Awesome stock like shooting fish in a barrel to do very easy only difference I baked them for two hours instead and canned all my stock
10/15/2018
I did non add together the parsnip or the lycopersicon esculentum and added a glug of ACV. It turned out wonderfully! I canned the broth in quarts.
01/03/2017
I was looking forward to this being good. How piece of cake is it to put in a boring cooker and only wait? Maybe it was the bones that I used, but this was no better than dish water. I would have given it one star, merely I will try it again with bones from a different source and use reviewers input.
02/17/2017
This turned out absolutely delicious. Made it to make gravy to pour over meatloaf to be served to 80+ ladies at a retreat.
07/22/2015
Give thanks you for this recipe. I am never buying canned again, there is no comparison in flavor and this is so much healthier for my family. I choose not to the analyze the stock. I love the flecks and color. To become rid of any fat, after straining the stock, permit absurd for a bit, stick in the refrigerator and the fatty will congeal on pinnacle, just skim it off. I will save some of the fat, measure out past the teaspoon and freeze. I add to some recipes to add richness. The stock I will freeze into ice cubes (1oz each). Makes information technology piece of cake to proceed and measure out later on for recipes.
11/24/2019
This recipe made a nice stock. Cooled and removed fat, so I can freeze it in portions.
12/28/2017
I skipped the roasting step because I used the basic (with rib meat) from a rib roast I had smoked the dark earlier. I placed everything in a stock pot, brought to a boil, so covered and simmered for about iii hours. Then I removed all the meat from the bones, cubed, and put both meat and bones dorsum into the pot and simmered uncovered for some other hour to reduce. I was going to brand a beef stew, but wound up using a tin can of green beans instead of tomatoes and this became a wonderful vegetable-beef soup. Yes, I could have strained and clarified for a stock, merely this was just too good to pass up. For those who say information technology is bland, taste and season every bit you lot get.
Source: https://www.allrecipes.com/recipe/12984/basic-beef-stock/
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