While the northern hemisphere is bathing in the fire of a thousand suns, Winter in the southern hemisphere, specifically Sydney, feels like we are standing on the edge of the wall waiting for the white walkers. Now, I know many of you will scoff at that statement when you realise that we are only getting down to 6 or 7 degrees Celsius here of a morning, but for a country who prides itself on its glorious warm and sunny weather, the fact that we all have to wear proper winter coats in the morning is a little hard to deal with.
Food talk increases during this time as weregale anyonewho willlisten with tales ofepic pies, slow cookedlamb shanks andlegendaryroasts. All of which usually share a similar ingredient that is running defense on the recipe – beef stock! Never one to bestow the mantle of lazy on anyone in thisday and age given how the clock ticks for all of us, but if there isa brief moment on a weekend day where one has the time to pop things in the oven and then on the stove, and plans to be home for a few hours, then treat yo’ self to some homemade beef stock. Store it in the freezer in portions and improve your winter woes with the addition of a moreflavourful stock than you can possibly purchase.
The beauty of beef stock is that knife skills and great careis not necessary nor appreciated in the final product, so grab yourself some beef bones, shallots, a few aromatics, some celery and carrot(basically everything in the above shot) and get to work.
My recipe calls for the roasting of the bones and vegetables first. This isn’t entirely necessary, but it is great when you have the extra time at home as you will notice a farricher and deeper flavour from roasted bones. You also want to make sure that you have your butcher give you bones with bone marrow as that will ensure flavour is at its maximum.
If you don’t have time or the inclination to roast the bones, you really can skip the step and just place all the ingredients in a pot, cover with water and get on with it. The trick to clear beef stock is to not stir the pot once you have the roasted bones in the water and on the hob – but never fear! If you are addicted to the wooden spoon and its stirring action, and you forget you aren’t meant to touch it, then I’ve also included the recipe for how to clarify your stock – or you can just enjoy it slightly cloudy as at home, it makes no difference.
This isn’t a sponsored post, but a big shout out goes to Scanpanwho heard I was planning to make beef stock and sent me this 7.2L Axis Scanpan Stockpot to play with (feel free to read the disclaimer at the end of this post).
Homemade Beef Stock and How to Clarify Stock
Ingredients
- 1.7kg beef marrow bones
- 300g beef short ribs, cut into individual chunks
- 1 bunch dutch carrots, halved (tops retained but cut)
- 4 celery stalks, cut in 3cm sections
- 5-6 medium shallots, peeled with tops and bottoms removed
- 1 head garlic, sliced in half
- 1/2 bunch continental parsley stems
- 2 bay leaves
- 5 sprigs thyme
- 1/2 teaspoon black peppercorns
Directions
Preheat oven to 230° Celsius (450° Fahrenheit). Place the bones in a large baking dish and roast for 30 minutes tossing occasionally. After 30 minutes, add the carrot halves, celery, shallots and garlic and roast for another 30 minutes tossing occasionally.
Transfer the roasted bones and vegetables to a large 7.2L stockpot and add carrot tops, parsley stems, thyme, bay leaves and peppercorns, then cover with water till it reaches the 7L line (or until everything is covered). Bring to a gentle simmer, then reduce the heat and simmer for 4 hours without stirring. Top up with water as necessary over this time. If the foam rises to the top during the simmering, gently skim the foam from the top of the pot.
After 4 hours, remove the large bones and vegetables gently with tongs (use the leftover marrow, meat from the beef short rib and carrots as a pie filling). Line a sieve with two layers of cheesecloth andpour the stock through into another large pot. Set aside and cool to room temperature, then transfer to smaller containers for individual dishsizes and freeze for up to three months.
*NB: You can skip roasting the bones and vegetables if you are short on time, but note that the stock won't be as rich.
HOW TO CLARIFY STOCK
If you have been impatient while making beef or chicken stock and stirred it while simmering, your stock will come out cloudy. Now, you don't really need to clarify your stock as the cloudiness is really only aesthetic, but if youwould like a clearer stock, then the answer is eggs.
After you have strained the stock, clean the stockpot and pour the liquid back in. Whip two egg whites to soft peaks then stir into the stock and bring the stock to a rolling boil. Turn the heat off and let the stock cool. Strain the liquid again through two layers of cheesecloth.
Chew Town was not paid to develop this recipe, but was giftedthe Axis Stockpot from Scanpan,with thanks. If you would like to learn more about Scanpan visit the Australianwebsite. To read Chew Town’s disclosure policy please visit theAboutpage.
FAQs
Stock will keep about four days in the refrigerator if you chill it properly. To do that, let it cool first. It's not a good idea to put a large container of hot liquid straight into your refrigerator.
Is homemade beef stock better? ›
Making homemade stock is an investment of time, but you're rewarded with a stock that's far superior to any store-bought version. Our beef stock recipe cooks long and slow, but it's mostly hands-off. We use the classic French technique of roasting the bones before simmering them to give the stock caramelized flavor.
What is the approximate ratio of ingredients for making beef and chicken stock? ›
Basics: The basic ratio I use for making stock is 4:1 1/2:1/2:1/2. That's 4 pounds of bones and meat, 1 1/2 pounds of onions, and 1/2 pounds each of carrots and celery. This ratio works for beef, chicken, turkey, ham/pork, veal, whatever the meat is and makes about 2 quarts of stock.
Does beef stock have flavor? ›
Stock derives its flavor primarily from the protein, not from heavy sodium. As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes.
Can you simmer beef stock too long? ›
There's a limit to how much flavor a given ingredient will impart—past that, extra time just turns everything to mush. Big beef or lamb bones can be cooked for up to eight hours, or overnight. Chicken bones are more like four to six. Veggies give up all their flavor in about an hour.
How long should a good beef stock simmer? ›
3 – 8 hour simmer on stove – Simmer stock on the stove, for a minimum of 3 hours and ideally up to 8 hours. Stove is the traditional method, and it's entirely hands-off. The heat should be so low that you only get a little bubble every once in a while, and it doesn't need stirring.
How do you make beef stock more flavorful? ›
- Parmesan Rinds. I keep a container of Parmesan rinds in my freezer at all times for dropping into slowly simmering soups, tomato sauce, and beans. ...
- Dried Mushrooms. ...
- Fermented, Spicy Pastes. ...
- Sautéed or Roasted Aromatics. ...
- Garlic (Lots of It) ...
- Woody Herbs. ...
- Warm Spices.
Stock has a richer, deeper flavor and mouthfeel, making it better at adding body to a dish, whereas broth might be a better choice when you want to let other flavors to shine.
Should you boil or simmer stock? ›
Just as when you're making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot.
How do you make stock from scratch? ›
To make homemade chicken stock, place chicken bones, vegetables, herbs and spices into a large pot. Cover with cold water then simmer for about 3 hours. Let it cool, then skim the fat. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.
What are the best bones for beef stock? ›
Traditional recipes recommend using bones rich in marrow and flavor, such as beef marrow bones, oxtails, beef feet or beef neck bones. For this article, we will focus on beef marrow bones. To make a nutritious and delicious beef bone broth, we recommend using beef marrow bones or beef oxtails.
Why does my beef stock taste bland? ›
Let the Broth Evaporate and Cook Longer
If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.
What is the white stuff in beef stock? ›
Emulsification of fats: Just like how water and oil can emulsify into an opaque mayonnaise, fats from meat or bones can emulsify into the water of your stock, making it cloudy.
What makes the best beef broth? ›
The best beef or chicken broth is one you make at home, hands-down. The biggest issue with beef broth is finding the bones from the butcher. Once you do, the critical step is roasting them in the oven until they are caramelized: low and slow.
Does homemade beef stock go bad? ›
Beef broth can be stored in the refrigerator, where it will last for 3-4 days for homemade or 5-7 days for store-bought after opening. The key points to consider are: Airtight Containers: Transfer broth to glass or plastic containers with tight-fitting lids to prevent contaminants and odors.
Can you use beef stock after 7 days? ›
So how long does it last in the fridge? Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don't have a good fat layer on top, 3-4 days. Best is to keep a couple of jars in the fridge and the rest in the freezer.
How long can you keep home made beef stock in the fridge? ›
Provided you store your beef broth in a container with an air-tight covering, you can expect homemade beef broth to last around 3 days in the fridge before it starts to go bad. If you are saving store bought broth, it will likely last 4 days as it has extra preservatives meant to extend its shelf life.
Does homemade stock go bad? ›
Homemade chicken broth is a laborious task but reaps delicious results. In the refrigerator, your homemade broth will last 3-4 days. To extend your broth's freshness, store the broth in the freezer for up to 6 months.
