RICH BEEF STOCK
Beef shank bones and short ribs give this homemade stock depth and body. Use it to make Beef-Barley Soup or Seven-Onion Soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Place all of the ingredients in an 8-quart Dutch oven. Add 2 cups of water and roast in the oven for 30 minutes.
- Remove the pot from the oven and add water to cover. Simmer on top of the stove for 3 to 4 hours.
- Let the stock cool slightly, skim off any fat, and strain, reserving the beef bones for serving simply with strong horseradish. Refrigerate, or freeze the stock in smaller amounts for future use.
RICH CHICKEN STOCK
Provided by Bobby Flay
Time 4h40m
Yield about 6 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
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
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).
RICH BEEF BROTH WITH CARROT
Categories Soup/Stew Beef Vegetable Appetizer Roast Carrot Gourmet Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups, or 12 servings (as part of tapas buffet)
Number Of Ingredients 13
Steps:
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Spread short ribs, shanks, onions, celery, and quartered carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.
- Wrap parsley, thyme, bay leaf, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
- Transfer meat (with bones) and roasted vegetables to a 6- to 8-quart pot and add 12 cups water, salt, and bouquet garni. Straddle roasting pan across 2 burners, then add remaining 2 cups water and deglaze pan by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to pot, then bring to a boil, skimming froth. Reduce heat to low and gently simmer, uncovered, until liquid is reduced to about 5 cups, 7 to 8 hours.
- Transfer mixture to a bowl and cool completely, uncovered, about 1 hour, then chill, covered, at least 8 hours.
- Remove fat. Reheat mixture in cleaned pot over moderate heat until warm. Discard beef shanks (meat and bone), then transfer short ribs to a platter and, when cool enough to handle, discard bones and fat. Finely chop short ribs and reserve for terrine . If not using meat within 1 hour, chill, covered. Pour broth though a cheesecloth-lined sieve into a 1 1/2-quart saucepan and skim off any remaining fat. Bring broth to a simmer and season with salt.
- Cook diced carrot in a small saucepan of boiling salted water until just tender, about 4 minutes. Drain in sieve and divide among demitasse cups, then add broth.
RICH BRAISED BEEF WITH MELTING ONIONS
Spoil your family with meltingly tender braised beef, that won't break the bank
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
- Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.
Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium
KITTENCAL'S RICH HOMEMADE BEEF STOCK (CROCK-POT OR STOVE TOP)
Brushing the bones with tomato paste then browning in the oven firstly then combined with the slow cooking crockpot method will produce the most flavorful richest beef broth --- I usually prepare the ingredients early in the morning, by late evening you will have a wonderful rich beef broth, or you may cook overnight --- the stock may be frozen after cooling, if you don't have a crock pot you may certainly simmer this over very low heat on top of the stove, it will still be delicious! The more bones you use the richer your stock will be, so use lots!
Provided by Kittencalrecipezazz
Categories Stocks
Time P1DT5m
Yield 8 cups stock (approx)
Number Of Ingredients 8
Steps:
- Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
- Bake at 350 degrees F turning once during baking.
- Bake for about 25 minutes on each side or until browned.
- Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
- Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
- Remove from crock pot or stock pot; strain and refrigerate.
- The stock will keep well for 4-5 days or may be frozen.
- Note: veal bones may be replaced for beef bones.
- **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.
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- Preheat the oven to 450°. Heat the oil in a large roasting pan set over 2 burners. Add the beef shanks and cook over moderate heat until sizzling and lightly browned on 1 side, about 5 minutes. Transfer the pan to the oven and roast for 45 minutes, or until the meat and bones are browned. Add the carrots, celery and onion and roast for about 30 minutes longer, or until the vegetables are lightly browned.
- Scrape the meat, bones and vegetables into a stockpot. Set the roasting pan over high heat and add 1 cup of the water. Cook, scraping up the browned bits, until the pan is clean. Pour the pan juices into the stockpot along with the remaining 3 cups and 3 quarts of water and simmer over moderately high heat for 30 minutes, skimming occasionally. Reduce the heat to moderately low, cover partially and simmer until the stock is richly flavored and reduced to 2 quarts, about 4 hours. Season with salt.
- Strain the stock through a fine sieve set over a heatproof bowl. Refrigerate until cold, scrape off the fat and discard. Before using, boil the stock until reduced to 6 cups.
RICH BEEF STOCK RECIPE - GRACE PARISI | FOOD & WINE
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Servings 1.5
- Preheat the oven to 450°. Heat the oil in a large roasting pan set over 2 burners. Add the beef shanks and cook over moderate heat until sizzling and lightly browned on 1 side, about 5 minutes. Transfer the pan to the oven and roast for 45 minutes, or until the meat and bones are browned. Add the carrots, celery and onion and roast for about 30 minutes longer, or until the vegetables are lightly browned.
- Scrape the meat, bones and vegetables into a stockpot. Set the roasting pan over high heat and add 1 cup of the water. Cook, scraping up the browned bits, until the pan is clean. Pour the pan juices into the stockpot along with the remaining 3 cups and 3 quarts of water and simmer over moderately high heat for 30 minutes, skimming occasionally. Reduce the heat to moderately low, cover partially and simmer until the stock is richly flavored and reduced to 2 quarts, about 4 hours. Season with salt.
- Strain the stock through a fine sieve set over a heatproof bowl. Refrigerate until cold, scrape off the fat and discard. Before using, boil the stock until reduced to 6 cups.
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