Beef stock: Difference between revisions

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|title=Beef stock a beef recipe Cooking Wiki
|title=Beef stock a beef recipe  
|titlemode=replace
|titlemode=replace
|keywords=Beef stock recipe Beef recipes from The cook's Wiki
|keywords=#beef #stock #bones #onions #beefstock #litres #simmer #pints #leeks #miseenplace #boil
|hashtagrev=032020
|description=Stocks are a fiddle to make and this, I'm afraid is no exception. However, if you want a restaurant quality beef stock, this is it
|description=Stocks are a fiddle to make and this, I'm afraid is no exception. However, if you want a restaurant quality beef stock, this is it
}}
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<!-- /seo -->[[Stock|Stock]]s are a fiddle to make and this, I'm afraid is no exception. However, if you want a restaurant quality [[Beef|beef]] stock, this is it.  Freeze in plastic [[Coffee|coffee]] cups and you won't have to use an [[Oxo cube]] for months!


 
See your butcher for the [[Beef|beef]] [[bones]].
 
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{{Template:CookTools}}
{{recipesummary
{{recipesummary
|TotalCalories = 20640
|PortionCalories = 1290
|DatePublished=27th October 2012
|DatePublished=27th October 2012
|Author=Chef
|Author=Chef
|ImageComment = Frozen stock
|ImageComment = Frozen stock
  |Servings = Makes 3 [[Litres|litres]] of [[Beef|beef]] [[Stock|stock]]
  |Servings = Serves 16 - Makes 3 [[Litres|litres]] of [[Beef|beef]] [[Stock|stock]]
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 4 hours 15 minutes
  |TotalTime = 4 hours 15 minutes
  |PrepTime = 15 minutes
  |PrepTime = 15 minutes
  |CookTime = 4 hours
  |CookTime = 4 hours
  |Image = [[Image:Chicken stock recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Chicken stock recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<span class="review"><span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Better than OXO</span>''


[[Stock|Stock]]s are a fiddle to make and this, I'm afraid is no exception. However, if you want a restaurant quality [[Beef|beef]] stock, this is it.  Freeze in plastic [[Coffee|coffee]] cups and you won't have to use an [[Oxo cube]] for months!
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>


See your butcher for the [[Beef|beef]] bones.
<span class="reviewDesc">But it does take longer to make!</span>
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span>
</tr></td>
</table>


{{RecipeIngredients
{{RecipeIngredients
| 3.7 kg (8 lb) [[Beef|beef]] bones (shin, leg or ribs)
| 3.7 kg (8 lb) [[Beef|beef]] [[bones]] (shin, leg or ribs)
| 6 [[Litres|litres]] (10.5 [[Pints|pints]]) cold water
| 6 [[Litres|litres]] (10.5 [[Pints|pints]]) cold water
| 1 tablespoon [[Sunflower oil|sunflower oil]]
| 1 tablespoon [[Sunflower oil|sunflower oil]]
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{{RecipeMethod
{{RecipeMethod
| '''Dark [[Beef|beef]] [[Stock|stock]]'''
| '''Dark [[Beef|beef]] [[Stock|stock]]'''
| Place the bones in  a large [[roasting tray]] and roast for 40 minutes
| Place the [[bones]] in  a large [[roasting tray]] and roast for 40 minutes
| '''Light [[Beef|beef]] [[Stock|stock]]'''
| '''Light [[Beef|beef]] [[Stock|stock]]'''
| Omit the step above, then...
| Omit the step above, then...
| Place the bones in your biggest pan and cover with 6 [[Litres|litres]] (10.5 [[Pints|pints]]) of cold water and bring to the [[Boil|boil]]
| Place the [[bones]] in your biggest pan and cover with 6 [[Litres|litres]] (10.5 [[Pints|pints]]) of cold water and bring to the [[Boil|boil]]
| Reduce the heat, cover, leaving the lid slightly ajar and [[Simmer|simmer]] for 1.5 hours, skimming any scum from the surface
| Reduce the heat, cover, leaving the lid slightly ajar and [[Simmer|simmer]] for 1.5 hours, skimming any scum from the surface
| In a [[Wok|wok]] or [[Frying pan|frying pan]], [[Sautee|sautee]] the [[Onions|onions]] until soft, about 4 minutes
| In a [[Wok|wok]] or [[Frying pan|frying pan]], [[Sautee|sautee]] the [[Onions|onions]] until soft, about 4 minutes
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[[Category:Baked or roasted]]
[[Category:Baked or roasted]]


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Latest revision as of 14:27, 22 December 2021

Stocks are a fiddle to make and this, I'm afraid is no exception. However, if you want a restaurant quality beef stock, this is it. Freeze in plastic coffee cups and you won't have to use an Oxo cube for months!

See your butcher for the beef bones.

Beef stock
Electus
Frozen stock
Servings:Serves 16 - Makes 3 litres of beef stock
Calories per serving:1290
Ready in:4 hours 15 minutes
Prep. time:15 minutes
Cook time:4 hours
Difficulty:Average difficulty
Recipe author:Chef
First published:27th October 2012

Best recipe review

Better than OXO

5/5

But it does take longer to make!

Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 200° C (400° F - gas 6)

Method

  1. Dark beef stock
  2. Place the bones in a large roasting tray and roast for 40 minutes
  3. Light beef stock
  4. Omit the step above, then...
  5. Place the bones in your biggest pan and cover with 6 litres (10.5 pints) of cold water and bring to the boil
  6. Reduce the heat, cover, leaving the lid slightly ajar and simmer for 1.5 hours, skimming any scum from the surface
  7. In a wok or frying pan, sautee the onions until soft, about 4 minutes
  8. Add the onions and the rest of the ingredients to the beef and simmer, lid ajar, for a further 2 hours - again, skimming any scum from the surface
  9. Allow to cool slightly and strain without disturbing the ingredients or forcing them through the sieve(or you will cloud the stock
  10. Allow to cool and refrigerate or freeze

See also

The trick to making crystal-clear stock: Ice filtered consommé

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#beef #stock #bones #onions #beefstock #litres #simmer #pints #leeks #miseenplace #boil

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