Homemade Beef Stock
There is nothing more satisfying than spending all day making a wonderful stock, and pile them in the freezer. Once a month on the weekend I usually make my stock broth. I use quite a bit of it in my cooking, so it’s worth my while to make-up a huge batch to freeze and store. Very simple to make, and so worth the effort!
Soup or stew made with homemade beef or chicken are more flavorful and much healthier for you.
- You can freeze some well reduced stock in a 12-count muffin tin; pop out and put in Ziploc bags. The muffin tins help make nearly perfect 1/2 cup portions. You can also freeze in ice cube trays and, once frozen, store in plastic freezer bags.
- The longer you cook, the stronger the flavor will be. The bones end up soft and all of those minerals go into the broth.
- Knuckle-bones, shoulder bones, and oxtails contain a large amount of gelatin, which is what makes homemade stock so nourishing.
- 1 pound veal bones for their gelatin
- 5-7 pounds meaty beef bones (such as shank or neck bones or short ribs) sawed into 2-inch pieces
- 1 1/2 gallons water (24 cups)
- 2 tablespoon olive oil
- 2 medium onions, peeled and quartered
- 2 large carrots, scraped and sliced
- 2 large celery rib, cut into chunks
- 5 cloves of garlic
- Salt and pepper to taste
Sauté the bones in olive oil for about 20 minutes in a medium heat until nicely browned with salt and pepper. If they begin to char at all during this cooking process, lower the heat. They should brown, not burn. Slow sauté of the bones ensures a good flavor in the resulting beef stock. Then add the rest of the ingredients and sauté for five more minutes.Add water to cover and bring to a boil. Once you’ve brought the water to a boil, turn down the heat and continue to simmer for several hours. Be careful to avoid letting the stock come to a boil, a slow simmer is what you need. I usually simmer mine for about 8-10 hours or overnight.
- Throughout the cooking process, skim off any foam and add water as needed. (may be cooked in a Crockpot also). Taste for seasoning and, if desired, and depending on how you will use the stock, adjust the salt and pepper.Pour the stock through the sieve to strain it. Let cool to room temperature then chill in the refrigerator overnight. The stock should set just like gelatin, and the fat should rise to the top.
If you plan to freeze the stock, remove and discard the fat, pour the stock into a Ziploc bag or plastic container. You can keep them in freezer for several months and in refrigerator for 2 weeks if you keep the fat layer on but only one week without fat layer. It makes about 10 – 12 cups.
Done! Now I have enough broth for the month for all my cooking needs.
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