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Beef Stock

Updated: Jan 17

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.

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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!


Chef Olson

“The Flying Chef”

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Did you make this recipe? Take a picture and tag us 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, roast your meat longer in the oven, or break up the bones further to increase the surface area.

- It is imperative that you 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.

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