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
The basic ratio for a good stock is 100% water, 50% bones and 10% mirepoix. To make it a rich stock you need to roast the bones and I like to bump the bones up to about 60% and the mirpoix to 15%.
How to make beef broth more flavorful? ›
You can never go wrong with thyme sprigs, sage leaves, and bay leaves. Red wine vinegar. Adding an acidic ingredient like red wine vinegar, red wine, lemon juice, or apple cider vinegar is supposed to help break down the bones and extract the nutrients, creating a flavorful, nutrient-dense broth.
How long should beef stock simmer? ›
The stock should be at a bare simmer, just a bubble or two coming up here and there. (You may need to put the pot on your smallest burner on the lowest temp, or if you are using an oven-safe pot, place it in the oven at 190°F.) Cover the pot loosely and let simmer low and slow for 3 to 6 hours.
Are beef broth and beef stock the same thing? ›
Broth is stock's cousin but has some key differences. 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.
How much water do you add to homemade stock? ›
The last ingredient is water. A good rule of thumb is that for each pound to pound-and-a-half of chicken, you'll need one quart of water, or enough to just barely cover everything. Any more than that and you'll have a watery chicken stock or need to simmer it for much longer to get it flavorful enough.
What is the best way to thicken beef stock? ›
Add Flour Or Cornstarch
If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot.
Why put vinegar in beef broth? ›
Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.
Why does my beef stock taste bland? ›
Let it evaporate and cook longer.
If you find that your homemade or store-bought broth is thin and bland, you can concentrate its flavors by cooking it a little bit longer." Make sure to remove the lid or tilt it slightly to let the steam escape.
Does broth get better the longer you simmer? ›
The longer you cook the broth the more concentrated it becomes. The important step to remember for food safety is that once your broth is cooked to your liking it needs to be cooled quickly and not left set on the stove for hours.
Do you simmer stock with the lid on or off? ›
Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees.
Add vegetables and possibly saved veggie scraps. Fill with water, bring to a boil, then reduce heat to the lowest simmer my stove burner will maintain, and leave it to simmer all night long. In the morning, I'll strain the stock and let it cool, and toss all the used bits in the trash.
Can you cook 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.
Which is healthier beef broth or beef stock? ›
Stock, whether homemade or store-bought, is considered healthier because it's inherently higher in protein and usually contains less sodium per serving than broth.
What is the difference between Swanson beef stock and broth? ›
Stock is made similar to broth but includes simmering bones in addition to a variety of meats, vegetables, and spices in water. These ingredients also simmer for a longer period of time to enhance the flavor. Simmer time: 4 to 6 hours. The longer simmering time results in a full-bodied richer flavor.
What happens if I use beef stock instead of beef broth? ›
If you are looking for a substitute that is similar in flavor, beef stock is a great option! It is made by simmering beef bones, water, and vegetables. To use beef stock as a substitute, you can use equal amounts of stock as beef broth called for in your recipe.
How much water do you put with stock? ›
Use a tall stockpot to minimize evaporation, and add only enough water to cover the bones by about 1 to 2 inches. If the liquid gets low, you can replenish by adding a little hot water to just keep the bones covered. Never cover the stockpot. Skim, skim, skim.
What is the basic ratio for cooking stock? ›
A 3:1 ratio by volume of bones to mirepoix is a good starting point when making stock. More mirepoix may compete with the protein, whether chicken or beef. Many chefs prefer a higher ratio of up to 5:1 (bones:mirepoix), so that the chicken and beef flavors are more pronounced.
Do you mix beef stock with water? ›
Gently simmer the stock, covered, for 4-6 hours, or even longer if you have time, topping up with water if necessary. Six hours will give you a good strong stock to work with. At the end of cooking time, strain the stock of all solid ingredients and discard them.
How many beef stock cubes per cup of water? ›
Stock cubes frequently weigh 4 g, so that's enough for 250 g of water, which comes close to many definitions of “cup”. If your cubes and cups are like that, one cube per cup.
