Basic Beef Stock Recipes

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BROWN BEEF STOCK



Brown Beef Stock image

In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 1/2 quarts

Number Of Ingredients 13

4 pounds veal bones, such as knuckles and shin
2 pounds short ribs or oxtail (optional; add 3 more pounds veal bones if not using ribs)
3 tablespoons sunflower or other neutral-tasting oil
2 tablespoons tomato paste
2 onions, unpeeled and quartered
2 celery stalks, each cut into thirds
2 carrots, peeled and cut into 2-inch pieces
4 garlic cloves, unpeeled and crushed
1 cup water or red wine
6 sprigs flat-leaf parsley
4 sprigs thyme
2 dried bay leaves
2 teaspoons whole black peppercorns

Steps:

  • Heat oven to 400 degrees.
  • Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
  • Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
  • Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
  • Carefully pour stock through a cheesecloth-lined sieve (do not press on solids) into a large heatproof bowl or another stockpot; discard solids. Stock will be dark brown. Skim off fat if using immediately or let cool completely (in an ice water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.

BASIC BEEF STOCK



Basic Beef Stock image

This rich stock can be used in a variety of soups and sauces. Reserve the shredded beef and tomato pieces to make Hearty Beef Stew.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 1/2 quarts

Number Of Ingredients 7

6 pounds beef short ribs, trimmed of excess fat
Coarse salt and freshly ground pepper
3 quarts plus 1 cup water
1 can (28 ounces) peeled whole tomatoes, roughly chopped, juice reserved
2 dried bay leaves
10 whole black peppercorns
1/2 small bunch fresh dill, roughly chopped

Steps:

  • Preheat oven to 450 degrees. Arrange ribs in a large roasting pan; sprinkle generously with salt and pepper. Roast 1 1/2 hours, turning ribs halfway through.
  • Combine 3 quarts water and tomatoes and their juice in a stockpot. Bundle bay leaves, peppercorns, and dill in a small piece of cheesecloth; tie with kitchen twine, and add to pot.
  • Transfer roasted ribs to pot. Pour off and discard fat from roasting pan. Pour remaining cup water into pan, and place over medium-high heat. Bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom, until water is reduced by half. Transfer liquid and bits to stockpot.
  • Cover the pot; bring mixture to a simmer over high heat, but do not boil. Reduce heat to a gentle simmer, and place a smaller pot lid directly on surface of stock to keep ingredients submerged; cook until meat is very tender and pulls away from the bone, about 1 1/2 hours. Skim surface with a spoon as needed.
  • Prepare an ice bath. Remove herb bundle from pot, squeezing out liquid into pot, and discard. Strain stock through a sieve into a large heatproof bowl set in ice bath until stock is room temperature, stirring frequently.
  • Transfer ribs and tomato pieces to another bowl. When cool enough to handle, pull rib meat from bones, and shred with your fingers. Discard bones. Store meat and tomato pieces in an airtight container in the refrigerator, up to 3 days.
  • Transfer the cooled stock to airtight containers; refrigerate at least 6 hours or overnight. With a large metal spoon, skim off and discard fat layer that has collected on the top. If storing, leave fat layer intact (it helps to seal in flavor).

BASIC BEEF STOCK



Basic Beef Stock image

This is a great recipe for beef stock. It will save you money and is healthier than buying beef broth at the store. You can put it into ice cube trays and freeze it, keeping it in the freezer for about 6 months. 5 to 6 cubes is equal to about 1 cup of stock.

Provided by breezermom

Categories     Stocks

Time 5h15m

Yield 11 cups

Number Of Ingredients 11

3 1/2 lbs beef shanks
2 lbs short beef ribs
14 cups water, divided
2 large yellow onions, quartered
4 medium carrots, peeled and thinly sliced
1 large ripe tomatoes, cored and coarsely chopped
6 whole garlic cloves
2 whole bay leaves
8 sprigs parsley
4 sprigs fresh thyme or 1 teaspoon dried thyme, crumbled
1/4 teaspoon salt

Steps:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Arrange the beef shanks and short ribs in a single layer in an ungreased large shallow roasting pan.
  • Roast, uncovered, for 45 minutes or until nicely browned.
  • Transfer the shanks and ribs to a stockpot.
  • Pour off all the fat from the roasting pan.
  • Add 2 cups of the water to the pan and swirl it around, scraping any browned bits of meat or juices.
  • Add to the stockpot along with the remaining water.
  • Bring the water to a boil, uncovered, over high heat, skimming off any scum.
  • Add the onions, carrots, tomato, garlic cloves, bay leaves, parsley, thyme, and salt; partially cover and simmer for 3 hours, occasionally skimming off the scum.
  • Remove the short ribs and save to use on another day.
  • Continue simmering the stock, partially covered, 1 hour longer.
  • Pour all through a large colander or sieve set over a very large heatproof bowl.
  • Save the shank meat for soup or another use.
  • Discard the other solids.
  • Let the stock cool; cover with plastic wrap and refrigerate overnight.
  • In the morning, discard the fat that has solidified on top.
  • Ladle stock into ice cube trays.
  • Freeze; place in freezer bags for future use.

Nutrition Facts : Calories 24.1, Fat 0.1, Sodium 77, Carbohydrate 5.5, Fiber 1.2, Sugar 2.5, Protein 0.7

BEEF STOCK



Beef Stock image

Provided by Food Network

Categories     appetizer

Time 6h10m

Yield 1/2 gallon

Number Of Ingredients 11

7 pounds beef bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water

Steps:

  • Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

BASIC BEEF STOCK



Basic Beef Stock image

Reserve the shredded beef and tomato pieces to make Hearty Beef Stew (recipe above). Refrigerate the stock in airtight containers for up to 30 days or freeze for up to 6 months.

Yield makes 3 1/2 quarts

Number Of Ingredients 7

6 pounds beef short ribs, trimmed of excess fat
Coarse salt and freshly ground pepper
3 quarts plus 1 cup water
1 28-ounce can peeled whole tomatoes, roughly chopped, juice reserved
2 dried bay leaves
10 whole black peppercorns
1/2 small bunch fresh dill, roughly chopped

Steps:

  • Preheat the oven to 450°F. Arrange the ribs in a large roasting pan; sprinkle generously with salt and pepper. Roast 1 1/2 hours, turning the ribs halfway through.
  • Combine 3 quarts water and the tomatoes and their juice in a stockpot. Bundle the bay leaves, peppercorns, and dill in a small piece of cheesecloth; tie with kitchen twine, and add to the pot.
  • Transfer the roasted ribs to the pot. Pour off and discard the fat from the roasting pan. Pour the remaining cup water into the pan, and place over medium-high heat. Bring to a boil, stirring with a wooden spoon to scrape up any browned bits from the bottom, until the liquid is reduced by half. Transfer the liquid and bits to the stockpot.
  • Cover the pot; bring the mixture to a simmer over high heat, but do not boil. Reduce heat to a gentle simmer, and place a smaller pot lid directly on surface of stock to keep ingredients submerged; cook until the meat is very tender and pulls away from the bone, about 1 1/2 hours. Skim the surface with a spoon as needed.
  • Prepare an ice-water bath. Remove the herb bundle from the pot, squeezing out the liquid into the pot, and discard. Strain the stock through a sieve into a large heatproof bowl set in the ice-water bath. Stir frequently until the stock is room temperature.
  • Transfer the ribs and tomato pieces to another bowl. When cool enough to handle, pull the rib meat from the bones, and shred it with your fingers. Discard the bones. Store the meat and tomato pieces in an airtight container in the refrigerator, up to 3 days.
  • Transfer the cooled stock to airtight containers; refrigerate at least 6 hours or overnight. With a large metal spoon, skim off and discard fat layer that has collected on the top. If storing, leave fat layer intact (it helps seal in flavor).

BASIC BEEF STOCK



Basic Beef Stock image

Rich, hearty beef stock.

Provided by Wolverine

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 6h10m

Yield 8

Number Of Ingredients 15

6 pounds beef soup bones
1 large onion
3 large carrots
½ cup water
2 stalks celery, including some leaves
1 large tomato
½ cup chopped parsnip
1 medium potato
8 whole black peppercorns
4 sprigs fresh parsley
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme
2 cloves garlic
12 cups water

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
  • Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
  • Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
  • Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
  • To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Nutrition Facts : Calories 61 calories, Carbohydrate 13.9 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 978.4 mg, Sugar 3.6 g

HOMEMADE BEEF BROTH



Homemade Beef Broth image

Roasting soup bones in the oven first gives hearty beef flavor to this basic beef stock. In addition to soups, use the beefy broth to provide extra flavor in stews, gravies, sauces and vegetable dishes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 5h55m

Yield about 2-1/2 quarts.

Number Of Ingredients 13

4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
Cold water

Steps:

  • Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat., Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered. , Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface., Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.

Nutrition Facts : Calories 209 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

SIMPLE HOMEMADE BEEF STOCK



Simple Homemade Beef Stock image

An easy version of the classic, Homemade Beef Stock.

Provided by Molly Stevens

Categories     Soup/Stew     Beef     Onion     Sauté     Low Fat     Low Cal     Simmer     Bon Appétit

Yield Makes 3 to 4 cups

Number Of Ingredients 4

1/4 cup vegetable oil
4 pounds meaty beef bones (such as shank or neck bones)
1 large onion, sliced
4 quarts water

Steps:

  • Heat oil in large pot over high heat. Sprinkle bones with salt and pepper. Add bones and onion to pot. Sauté until bones and onion are deep brown, turning often, about 20 minutes. Add 4 quarts water and bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 3 to 4 cups, about 3 1/2 hours. Strain, discarding bones and onion. DO AHEAD: Can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled. Spoon off and discard all fat before using.

BEEF BONE BROTH



Beef Bone Broth image

This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 13h10m

Yield 12

Number Of Ingredients 10

3 ½ pounds beef bones, such as oxtail, short rib, knuckle, and shank
2 stalks celery, cut into 2-inch pieces
1 large onion, cut into 8 pieces
1 medium leek - roots trimmed off, cleaned, and cut into 2-inch pieces
1 whole head garlic, halved crosswise
12 cups water, or as needed
2 bay leaves, or more to taste
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Place beef bones on the prepared baking sheet.
  • Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
  • Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
  • Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
  • Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.

Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g

SIMPLE BEEF STOCK A LA JULIA CHILD



Simple Beef Stock a La Julia Child image

This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon.

Provided by Chef Kate

Categories     Stocks

Time 5h40m

Yield 2-3 quarts

Number Of Ingredients 10

3 -4 lbs beef bones, meaty
3 carrots, scraped, broken in several pieces
2 medium onions, peeled, quartered
3 stalks celery, broken in several pieces
2 leeks, cleaned and cut into chunks
1 sprig thyme
2 fresh bay leaves
2 garlic cloves, unpeeled (More if you like)
2 whole cloves
6 -8 peppercorns

Steps:

  • Place the beef bones in a large heavy pot and cover with cold water by about two inches.
  • Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
  • Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
  • Bring the stock to a simmer again, skimming as necessary.
  • When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
  • If the water level gets too low, add boiling water to the pot.
  • Skim as necessary.
  • When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
  • Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
  • Remove and discard the fat.
  • Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
  • When the stock is cold, store in the refrigerator for up to three days or in the freezer.

Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.9, Carbohydrate 34.6, Fiber 7.1, Sugar 13.6, Protein 4

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BROWN BEEF STOCK | RICARDO
Preparation. 1. With the rack in the middle position, preheat the oven to 200 °C (400 °F). On a baking sheet, scatter the bones, carrots, celery and onions. Bake for about 1 hour stirring frequently, until the bones are golden brown. Remove the baking sheet from the oven. Brush the bones with the tomato paste.
From ricardocuisine.com


HOW TO MAKE BEEF STOCK AT HOME - THE RELUCTANT GOURMET
2012-09-09 Instructions. Preheat oven to 425° F. Spread bones in a roasting pan and roast for about 30 minutes, turning once. Remove from the oven, and paint a thin layer of tomato paste over the bones. Put the vegetables on top of the bones, and roast an additional 15-20 minutes, until the vegetables begin to caramelize.
From reluctantgourmet.com


HOMEMADE BEEF STOCK | RECIPETIN EATS
2021-02-03 Place beef bones in a very large stock pot, at least 7 litres / quarts; Add the herbs and vegetables, and 3 litres of water to just cover the bones. Pack the bones and vegetables down so you minimise the amount of water required. …
From recipetineats.com


BEEF BROTH RECIPE - HOW TO MAKE BEEF BROTH FROM SCRATCH
2016-01-22 In summary: The basic components of beef broth are beef bones, vegetables, an acidic ingredient (vinegar, lemon juice, etc.), salt, and water to cover. Simmer the broth gently for 6-24 hours. Skim off any scum. Add fresh herbs in the last 10-20 minutes.
From thepioneerwoman.com


BEEF STOCK - HOW TO COOK MEAT
2011-01-25 Beef Stock Recipe: Beef Bones Roasted and then Simmered with Mirepoix and Herbs to Make a Basic Dark Beef Stock. Buy and roast some beef bones. It can sometimes be difficult to track down beef bones. Try calling around first and ask the butchers specifically for bones to make stock. Then put the bones in a large roasting pan and dust with flour ...
From howtocookmeat.com


BASIC BEEF STOCK · GEORGE WASHINGTON'S MOUNT VERNON
3 1/2 quarts water. Directions. In a large Dutch oven or saucepan, heat the olive oil over medium-high heat. Add the beef and bones, and brown thoroughly, stirring occasionally to brown on all sides. Add the vegetables along with all the remaining ingredients, cover, and bring to a boil.
From mountvernon.org


HOW TO MAKE BASIC BEEF STOCK - CITYLINE
2018-02-14 heat, simmer covered for 16 hours. Cool slightly, pour into 4 cups jars. Let cool, remove fat. Either use within 3-4 days or freeze in a freezer container.
From cityline.tv


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