Beef stock: Difference between revisions
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|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 --> | <!-- /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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|TotalCalories = 20640 | |TotalCalories = 20640 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 4 hours | |CookTime = 4 hours | ||
|Image = [[Image:Chicken stock recipe.jpg|alt=Electus]] | |Image = [[Image:Chicken stock recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Better than OXO</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">But it does take longer to make!</span> | |||
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/beef|#beef]] [[Special:Search/stock|#stock]] [[Special:Search/bones|#bones]] [[Special:Search/onions|#onions]] [[Special:Search/beefstock|#beefstock]] [[Special:Search/litres|#litres]] [[Special:Search/simmer|#simmer]] [[Special:Search/pints|#pints]] [[Special:Search/leeks|#leeks]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/boil|#boil]] | ||
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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 | |
|---|---|
 |
| 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: | 
|
| Recipe author: | Chef |
| First published: | 27th October 2012 |
|
Best recipe reviewBetter than OXO 5/5 But it does take longer to make! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3.7 kg (8 lb) beef bones (shin, leg or ribs)
- 6 litres (10.5 pints) cold water
- 1 tablespoon sunflower oil
- 2 carrots, washed and sliced
- 2 leeks, well washed and chopped
- 2 onions, halved, skin on
- 2 sprigs of thyme
- 2 bay leaves
- 3 sprigs of parsley, with stalks
- 20 black peppercorns
- Good pinch of salt
Mise en place
- Preheat the oven to 200° C (400° F - gas 6)
Method
- Dark beef stock
- Place the bones in a large roasting tray and roast for 40 minutes
- Light beef stock
- Omit the step above, then...
- Place the bones in your biggest pan and cover with 6 litres (10.5 pints) of cold water and bring to the boil
- Reduce the heat, cover, leaving the lid slightly ajar and simmer for 1.5 hours, skimming any scum from the surface
- In a wok or frying pan, sautee the onions until soft, about 4 minutes
- 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
- Allow to cool slightly and strain without disturbing the ingredients or forcing them through the sieve(or you will cloud the stock
- Allow to cool and refrigerate or freeze
See also
The trick to making crystal-clear stock: Ice filtered consommé
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