Beef Stock
Updated: Aug 7
For this week’s post, I present you with a beautiful from scratch Beef Stock recipe. Now you may think that you can substitute chicken stock in a recipe, or the crafting of a beef stock will be very similar to how you make chicken stock.
I’m here to tell you that cooking this stock takes extra care and attention than chicken stock and has much different flavor notes.
While chicken is easy to extract flavor from, beef can sometimes present a challenge. Every ounce of flavor must be extracted by roasting the bones and meat before adding it to the water; it is also essential that the stock is given enough time to simmer, or you could end up with a stock that tastes more like water than anything else. But enough on that, view my chef notes below the recipe to ensure that you extract every drop of flavor from the beef.
One question I’ve recently been asked is the difference between a stock and a broth. To be brutally honest, there isn’t a significant difference… But there is a difference. A stock is made to be used in cooking and is often made of bones with little meat. On the other hand, a broth is made for sipping and not necessarily cooking different dishes. These broths have more additions, including more vegetables and meat, to make them more robust and flavorful in taste. If you use a broth in cooking, you run the risk of overpowering the other flavors in a dish.
So, what we are making today, is a stock, not a broth. It won’t be as flavorful as a store-bought broth used in cooking. But not to worry, any dish you add it to will have have its own flavors shine through with a hint of flavor from the beef stock,
So, let’s begin cooking! On a side note, cook this stock this week to be prepared for our French Onion Soup here!
Cheers,
Chef Olson
“The Flying Chef”
Chicken Stock
Yield: ~10 Cups
Prep Time: ~15 Minutes Inactive Time: ~4 Hours 30 Minutes Total Time: ~4 Hours 45 Minutes
Ingredients
1. 5 lb. Beef (I Used Beef Soup Bones & Marrow Bones)
2. Roughly 20 1/2 Cups Water
3. 1 Onion (~230g) Diced
4. 1 Carrot (~40g) Diced
5. 1 Celery Stalk (~40g) Diced
6. 1 Garlic Clove Crushed
7. 3 tbsp Olive Oil
8. Salt & Pepper to Taste
Bouquet Garni
1. 2 Bay Leaves
2. 4 Thyme Sprigs
3. 15 Parsley Sprigs
4. 10 Peppercorns
5. 6 Cloves
Guide
1. Preheat your oven to 425 degrees Fahrenheit. Trim the beef bones by cutting off the meat and add to a roasting pan. Sprinkle with olive oil, salt, and pepper; place the meat and bones in the oven, cook until brown, and turn occasionally. This will take about 20 to 30 minutes.
2. After the meat has browned, place the meat and bones into a large stockpot or deep saucepan. Add 19 cups of cold water.
3. Discard as much fat from the roasting pan as possible and add the onion, carrot, celery, and garlic. Place the roasting pan over the stove on medium heat and cook until the vegetables have become slightly golden.
4. Tie together the bay leaf, thyme, and parsley and add to the bones along with the cloves, peppercorns, and vegetables.
5. Turn the roasting pan to high heat and add 1.5 cups of water. Scrape the bottom of the pan with a wooden spoon to help loosen the caramelized flavorings. Add this mixture to the bones.
6. Bring the bones and water to a boil and skim off any impurities and fat that rise to the top. Lower the heat and simmer for 3 ½- 4 hours, skimming every 30 minutes or so.
7. Season with salt and pepper, and strain through a fine sieve and/ or cheesecloth, and reserve.
Recipe By: Chef Olson Thewoodenspoonchefs.com
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
Chefs Notes
If you are having trouble extracting flavor from the beef, try boiling the stock further to concentrate the flavor, roasting your meat longer in the oven, or breaking up the bones further to increase the surface area.
You must give this stock plenty of time to boil. You will end up with slightly flavored water if you don't provide the flavor enough time to diffuse.
Both salt and time will enhance the flavor of the beef. Salt brings out flavor in dishes, but be careful not to add too much. Time will also let the flavors come out; try letting your stock sit in the fridge for a day or two to help enhance the flavors.