BEEF STOCK
Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare, but today's precut meat means fewer bones at the retail level.
Provided by Stanley Lobel
Categories Soup/Stew Beef Meat Simmer
Yield Makes about 7 cups
Number Of Ingredients 10
Steps:
- 1. In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
- 2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.
- 3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2 1/2 hours.
- 4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.
- 5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.
- 6. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.
BEEF BONE BROTH
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
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
BASIC BEEF BROTH
Make and share this Basic Beef Broth recipe from Food.com.
Provided by Aroostook
Categories Stocks
Time 4h10m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Roast the bones at 400 degrees F.
- until a dark golden brown.
- Drain off any excess oil, and combine all the rest of the ingredients in a large stock pot.
- Cover bones with water and simmer on low for about 3 hours.
- Drain the broth from the other ingredients, and strain the broth through cheesecloth.
- Use as desired.
Nutrition Facts : Calories 54.2, Fat 0.3, SaturatedFat 0.1, Sodium 76.6, Carbohydrate 12.7, Fiber 3.2, Sugar 5.9, Protein 1.4
BASIC BEEF STOCK
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
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).
HOMEMADE BEEF BROTH
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
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.
BASIC BEEF STOCK
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
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
CLASSIC STOVETOP BEEF STEW
Tender chunks of beef, vibrant veggies, and creamy potatoes all cook together in a deliciously seasoned sauce in one pot on the stove. This Classic Stovetop Beef Stew is a recipe that never goes out of style.
Provided by Valerie Brunmeier
Categories Main Course
Time 2h15m
Number Of Ingredients 22
Steps:
- Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
- Heat the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat. Add about half of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle 2 teaspoons of the spice mixture over the meat and sauté the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later.
- Add additional oil to pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and increase the heat under the pot to bring the mixture to a boil. Add the beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot and bring to a boil. Reduce heat to LOW, cover, and simmer for 1 ½ hours, or until the beef is fork tender.
- Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.
- Discard the bay leaf before serving.
Nutrition Facts : Calories 411 kcal, Carbohydrate 27 g, Protein 38 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 955 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SIMPLE BEEF STEW
Simple and hearty beef stew I make for my family.
Provided by Laura Bloomer Wine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
- Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g
BASIC BEEF STOCK
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
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).
More about "kitchen basics beef stock ingredients recipes"
HOW TO MAKE HOMEMADE BEEF STOCK: EASY BEEF BROTH RECIPE - …
From masterclass.com
4.5/5 (4)Category SoupCuisine FrenchTotal Time 4 hrs 20 mins
- 1. Preheat oven to 400°F. In a roasting pan, drizzle olive oil generously over the bones, meat, carrots, and onions. Roast in oven until browned, about 45 minutes, flipping bones and meat halfway through cooking.
- 3. Place the roasting pan on the stove over low heat. Pour ½ cup water over the pan and use a metal spatula to scrape up the brown bits stuck to the bottom of the pan.
- 4. Pour browned bits and water into the stockpot. Add celery, garlic, parsley, bay leaves, and peppercorns. Fill the stockpot with cold water, covering the bones by 1–2 inches. Place over high heat, bringing the pot to a boil, then reduce the heat to a low simmer. Cover the pot loosely and let simmer for 3-4 hours. Skim off any foamy scum from the top. If you want a richer flavor, cook longer up to 6 hours.
KITCHEN BASICS® ORIGINAL BEEF STOCK - MCCORMICK
From mccormick.com
EASY HOMEMADE BEEF BROTH STOCK - FOODIECRUSH
From foodiecrush.com
3.4/5 (37)Total Time 2 hrs 15 minsCategory SoupCalories 347 per serving
- Warm the oil in a dutch oven or large stock pot over medium high heat. Season the chuck roast with kosher salt and freshly ground black pepper and brown in the pot on all sides then transfer to a plate or platter. Add the bones and brown in batches on all sides. Add the chuck roast to the pot with the browned bones, carrot, celery, onion, garlic halves and parsnip (if using. Add 4 quarts cold water, covering the beef and veggies by at least 1-2 inches. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, beef bouillon and kosher salt.
- Bring to a boil, then reduce to a simmer and skim the stock with a fine mesh strainer every 30 minutes or so. Cook partly covered for 2 hours up to 8 hours or until the stock is rich and brown and tastes well flavored. Add more salt to taste if necessary.
- Turn off the heat and allow the broth to cool or if using immediately, place a large colander over a Pyrex 4 cup glass measuring cup and slowly drain the broth from the rest of the aromatics so the colander catches any veggies or bones that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stock pot. Or, if storing to use later, strain into 1 quart wide-mouth glass canning jars and cool before adding a tight fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.
KITCHEN BASICS: HOMEMADE BEEF STOCK CUBES - THE COOK'S PYJAMAS
From thecookspyjamas.com
Reviews 20Total Time 49 hrs 30 minsEstimated Reading Time 5 mins
BASIC BEEF STOCK - COOKSTR.COM
From cookstr.com
- Roast the meaty shanks in a heavy-duty roasting pan for 20 to 25 minutes, until thoroughly browned, turning once. Over medium-high heat, sauté the carrots, onions, and celery in olive oil for 5 minutes to caramelize them lightly. Put the roasted bones and 5 quarts cold water in a large stainless steel stockpot and bring to a boil. Deglaze the roasting pan with a little water, vigorously scraping with a wooden spoon, and add these flavorful pan drippings to the stockpot. When the stock comes to a full boil, skim off the gray foam. Add the carrots, onions, celery, parsley, thyme, bay, peppercorns, and, if you wish, salt. Use salt sparingly if you intend to make a reduction later—the stock will become saltier as it reduces.
- Turn the heat to low and simmer very slowly for 4 to 5 hours, until the broth tastes rich and is a light caramel color. Strain through a finemesh colander or sieve. Allow the stock to cool completely; remove fat from the surface and promptly refrigerate. The stock is ready to use as is, or it may be reduced further to create a glaze or sauce.
BEEF BOURGUIGNON | KITCHEN BASICS - MCCORMICK
From mccormick.com
Cuisine FrenchCategory EntreesServings 8
HOMEMADE STOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
AMAZON.COM : KITCHEN BASICS ORIGINAL BEEF BONE BROTH, 8.25 FL OZ : …
From amazon.com
4.4/5 (1.4K)Flavor Original BeefBrand Kitchen BasicsPackage Information Can
BROWN BEEF STOCK RECIPE BY TURNIPS2TANGERINES - COOKEATSHARE
From cookeatshare.com
4/5 (1)
BEEF STOCK CONCENTRATE BY THE SMART KITCHEN. A THERMOMIX ® …
From recipecommunity.com.au
5/5 (2)Category BasicsServings 50Total Time 25 mins
HOW TO MAKE BEEF STOCK - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 6 mins
HOW TO MAKE HOMEMADE BEEF STOCK - BUTTER-N-THYME
From butter-n-thyme.com
Category Classic StockTotal Time 48 hrs 50 mins
VEGAN BEEF BROTH (OR STOCK) RECIPE - YUP, IT'S VEGAN
From yupitsvegan.com
5/5 (1)Category BasicsServings 4Calories 22 per serving
BEEF STOCK RECIPE FROM NATHAN OUTLAW'S HOME KITCHEN BY NATHAN …
From cooked.com.au
KITCHEN BASICS - SHOP MCCORMICK
From shop.mccormick.com
STOCKS, BROTHS, AND RECIPES | KITCHEN BASICS - MCCORMICK
From mccormick.com
RECIPES | KITCHEN BASICS - MCCORMICK
From mccormick.com
KITCHEN BASICS® ALL NATURAL UNSALTED BEEF STOCK - MCCORMICK
From mccormick.com
CHEF BASICS: HOW TO MAKE THE PERFECT BEEF STOCK - YOUTUBE
From youtube.com
KITCHEN BASICS - BEEF COOKING STOCK
From saveonfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search