Classic and Essential Beef Stock | Chef Jean-Pierre
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- čas přidán 27. 01. 2021
- Hello There Friends! This is a re-make of our original stock recipe recorded 9 years ago in 480p technology. This one is in 4K it is the same recipe maybe with a few changes. It is a must make and the base for so many recipes. I hope you like and make enough to freeze for 17 Years :) Let me know what you think in the comments below.
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I made this beef stock to use in my Veal Osso Buco with polenta for Easter dinner, 2021. This beef stock was absolutely delicious and made my dish. My friends loved the rich taste it gave the veal shanks. It was hard finding the beef bones, but I used beef ox tails, beef rib bones and veal bones from veal blade steaks with all the veggies cooking for five hours. I can’t express enough the difference in this beef stock over ready made grocery store purchased stock. There is “NO” comparison. You will be so spoiled once you make this beef stock for your recipes! I plan on canning this great tasting beef stock in quart jars for quick ready to use. Truly an unbelievably taste!
Thank you for your comment! I am glad you appreciate the importance of making your own stock. As you said there is really NO comparison with the store bought stocks. Most soups and sauce are as much as 50% stock, it really change your recipes 100%. Thank you for watching your channel! 😍
@@ChefJeanPierre I just purchased from your site, “Cooking 101” cookbook/5 DVD’s too. Lots of great receipts and details in this interactive cooking program. Somehow I missed your series on PBS, because I worked on Saturdays back in the 90’s, so I decided to order “Incredible Cuisine” and “Sunshine Cuisine” the companion books to the series. Wants again, they are great cookbooks with fabulous recipes! So glad you are now on youtube to show us your new, old or improved fundamentals on cooking. Your are so very unique with the way you present cooking a recipe. Stating over and over that “quality ingredients” is the key to a great successful recipe when cooking makes the dish worth preparing, eating and most enjoyable with family and friends.
@@ChefJeanPierre you are the best and most entertaining chef...my wife and I really want to go to your classes sometime soon even though cooking is just a hobby...is this basically an espagnole sauce? I really love French cooking and want to know more about how to use the five mother sauces.
If you have a local meat market you can order beef neck bones. That's what I do. Bones use to always be available in grocery stores but cooks now just buy canned broth.
Did you leave the lid off when you cooked the stock?
Anyone else hit the “like” button when the video starts because you know that it’s going to be great?!?!
How did you know ?! 😉
Always
Yep i do
Yes, I always do! He is amazing and OMG I have learnt so much. Thank you Master Chef!
Automatically
I made this beef stock a few weeks ago, very slow simmer for 24 hours (blubb blubb blubb 😃 ) and I am absolutely blown away by this.
You can't compare this with anything store bought. It is so rich, sweet and has an incredible lightly roasted beef and intense vegetable flavor. You won't believe how much flavor you can get out of your veggies if you simmer this long enough. This stock can turn good dishes and sauces into masterpieces.
It's not even in the same universe as stuff you find in the supermarket. This is liquid gold.
Wife: FFS, you've burnt it, again!
Chef: No, no, no, no, it's "çàřàmæĺłï§əđ".
I read it in his accent CA-RA-MA-LAÏ-ZD
@@michtesl1850 🤣🧈🧈🧈🧈 edited
lol
😂
Lol I can hear it
I don't even come here for the cooking anymore, I come for the chefs personality. (the cooking is still amazing, don't get me wrong).
I'd wash his pots 🤩
He is funny ! And you learn to cook ! 🤓
Same here! he is gold
I come just to hear him say “On-eeee-ion” He’s adorable.
The watching of these videos is half the enjoying of the food by now!
I know I’m not unique enough to be alone in thinking, you make people happy with your fun attitude, Chef. Thank you once again for sharing!
I made this 17 years ago (old recipe) and froze it. Yesterday I found one bag of it in the back of the freezer, and it was still good!😀
Cap
😂
Chef, may have to now say "18 years, it will last" LMAO @@iamaletha9946
😂
Did anybody’s mouth start to water when he took the roasted meat out of the oven, or was it just me?
Thankyou chef, God bless you
Definitely add the tomato paste. It makes an enormous difference. This is the gold standard beef stock. My dog kept going into the kitchen when his enhanced olfactory senses kicked in. When I pulled out the caramelised baking pan out, the aroma was amazing. I'm NEVER going back to store-bought "krap" no matter what brand purports that it's "the best." Thank you Chef for everything you do. You always put a smile on my face. ❤
Hi chef, would it be possible for you or whoever makes these videos to actually do an at length interview with you about your life - background, childhood, experiences etc? You are one of the most interesting and charismatic individuals I have ever come across and I’m sure you have some really interesting stories. I would love to hear your stories, and I’m sure others would agree.
Thumbs up if you would also like to see something like this.
A chief with a french name. With an indian accent and living in the USA is definetly singular XD
@@matt.guitare4242 I had this same thought :)
@@matt.guitare4242 I think you mean an Italian accent. He is half French/half Italian.
@@judyvincenty9911 I feel the same. I'm from Louisiana, and I sure do hear some cajun/french dialect!
I would love to see this interview
WooHoo, It is Thursday for my favorite guy.
My friend, I made this, and it was AMAZING! I used it in a beef stew and my parents (dad especially) could not believe the flavor. He said it was THE best stew he’s ever had, and mum agreed. They don’t watch CZcams or internet stuff, so after dinner I played a couple of your videos for them. They send their love and thanks for making their “baby” such a wonderful cook.
From the bottom of my heart, thank you chef.
Can I ask how much beef stock you made? The recipe says it's for 2 quarts, I want to make a lot and can/bottle it for use over the winter
Thanks in advance
"You can do this however you want friends, but my way is better" xD
*fwenz
He's not only a great chef, but an awesome teacher as well. And on top of that, naturally funny. I LOVE him.
This guy has become one of my favorite chefs to watch and I literally only discovered him a few days ago from the classic Onyo video.
it’s January 25, 2023 and I just discovered him today. Making beef broth.
@@tellitlikeitis1828 I just discovered him June 26, 2023! He’s amazing! Where did you find the beef bones to make your beef broth? Thanks.
I bought a 1/4 of beef and requested the bones from the owner. They are scotch Highland cattle...dense and lean,@@windermere2330
Jean-Pierre - The Legend.
Why isnt this guy on tv!? He’s it! He’s funny, knowledgeable, and fun to watch
I have rung the bell so many times I feel like Quasimodo !
Oh goodness me !!! I just absolutely LOVE this man so much. My "Friend"
Chef, thank you so much for NOT having music in your videos... 100% of you my friend is pure bliss.
I'm glad you mentioned 'no music' - I can't stand the way so many YT pieces are spoiled - made unwatchable for me - by it.
As an avid chef myself, I can appreciate Chef Jean-Pierre immensely. He walks through his recipes without getting bogged down in the minutia and is helping people learn how to cook, not just repeat a recipe, but actually develop the skills so they can cook on their own and create their own spin on dishes. Experimentation is the best teacher and I really like that he encourages this on his channel. There's something here for pros, enthusiasts, and novices alike. A very approachable teaching method. Excellent job!
I added tomato paste, carrots, and onyo to a store bought beef stock and it was amazing! Merci Beaucoup, chef!
I wonder who will cook for you in heaven..your amazing
how long did you cook it for Kyan?
i do the same, because it is really hard to get beef bones! tomato pastes, carrots, onion, and celery. simmer a cpl hours anyways
He has a video for doing it with store bought beef stock.
@@beckyworoshello3822 there must be farmer markets where you live. Ask there.
Bones of veal legs are best for beef stock.
Inside the bones is the best and healthy mark.
Wish this guy was in my family. I bet he has the best get togethers and his energy is great! God bless.
He needs to have a party and invite us all 😅
I am so happy I found chef Lean-Pierre! I'm supposed to be in bed but I can watch for hours. I used to make stock but I put garlic and salt in it. I NEEEEd to make this stock the right way. Then the beef bourgiugon. I HATE it when the juice of meat comes out and people call it blood! IT'S NOT BLOOD IT'S JUICE FROM THE MEAT.
Thank you so much for teaching me new cooking ideas. No tomato puree in the pantry so I used Manwich. I heard this voice with a beautiful French accent say, "Put in what you like." My youngest daughter's boyfriend is French. Her recent visit she failed coviid test. I told her she probably failed on purpose to get 2 extra weeks in Paris! 🗼
I made this recipe again yesterday as my family asked for "Beef and Home Made Noodles" and I didn't have enough beef stock frozen. I started it early morning and this time I simmered it 11 hours and let it set over night in the fridge. OMG! Was it ever the best. I used 1 1/2 pounds of chuck roast ( the beef for the noodles) and two beef shanks. My family raved tonight about the beef and noodles asking what I did different as they said they were the best ever. The flavor flavor was so rich! Thank you for Chef for taking the time to teach this old cook new tricks.
The beef stock is really the fundament of European fine cuisine.
Thank you, Jean-Pierre!
Demi-Glace = Chef’s gold!
I just found this chef today and I've been binge watching his videos. I thought I knew most things about cooking, but I've learned many new things from chef Pierre and going to share his videos with my family and friends, they'll love him!
Thank you so much Melissa!!! 😍😍😍
I had a similar experience when I started watching this channel. It's funny when I realized how many things I had been doing wrong for so many years because so many people said that was the way to do it.
The results are incredible and I automatically trust chef's Jean Pierre Pierre when he gives me a tip.
Binge watching one day? So...3 recipes? 🤣
I think that’s a given you binge watch his channel.
This looks wonderful! I think the addition of tomato paste is genius. Thanks for sharing!😊
8/15/23 5pm-chef-an excellent recipe. Made a large pot of this beef stock. To put it in simple terms, it’s the best stock I have ever used in my 60 years of home cooking. You deserve all the accolades you received for your work as a chef. I thank you for sharing your experience and knowledge in your kitchen. You never disappoint and it’s great to learn from you.
I just want someone to speak of me with as much enthusiasm as Chef talks about BONES!
So finally I got there. Got some good beef bones, ox tails and the specified veggies - blub-blub-slowly overnight and pure gold magic🎉🎉🎉❤
Chef, I have to say I am a huge fan of Food Wishes and Chef John, but man I love your channel, your energy and your recipes. I think you actually edged him out from the #1 spot in my eyes!
Thank you!!! 😀💗
I just made this beef stock yesterday. The house had a fantastic aroma the whole day. I had a little bit smaller pot but the stock was delicious and the color beautiful burgundy. Now I have Jean-Pierre's absolutely delicious beef stock at least for 5 dishes in the freezer. Thank you for this great recipe and your lively video. Love you Chef.
So glad it worked well for you !!! It is a little bit of work but it’s well worth it enjoy it!😊
@@ChefJeanPierre thank you for your reply. Sometimes you have to do a bit more work but it's worth it.
What a fantastic down to earth chef...
He knows what it's like to be home cook and how difficult it is to get BONES!!!
I'm in online school right now but this is more important I saw the old video and I loved it I have wait to use this
The passion:) he loves to teach and cook. It shows how much he cares
I freaking love this guy.
He IS entertaining but an aquaintance of mine reminds me of him and he's ok but just in small doses.
This is pretty much exactly how I make my stock. The only differences are I deglaze the roasting pan with red wine, and I do roast my onions. The roasted onions add a great sweet flavor and also give the finished stock a slightly darker color.
Have you considered creating a playlist for people that are getting started cooking. It would be nice to have a playlist with some of the basic recipes that young adults could find to that are easy and relatively quick to make. Your channel has so many fabulous recipes, but some may be overly daunting for someone that is in the early stages of learning the art of cooking. Thank you.
Yes!!!! Its that day of the week again!!! ❤️❤️
This is not just cooking, it’s passion !
Another great recipe 👍
Hi Chef. I watch every recipe and the quality of your cooking is amazing. I love your presentation skills and the chicken and beef stock recipes are beautiful additions to most of your recipes. 17 years in the freezer, Your stock recipes only last me 17 days and they are gone. Thanks so much
Each new video is a gift. Loving it, Chef!
Hello Chef. I too went to a few butchers to buy neck bones and you were right. Where's the meat. I went into a local hispanic market and low and behold they had every kind of bones you want.. I made your beef stock before with beef shanks. This time I am using neck bones and I bought 20 lbs.. I use it for everything even as a cup of hot broth to warm me up.. I love your channel and all your recipes.. I made your prime rib a few days ago for my family and they were surprised how tender it was. Thank you, thank you, thank you, for sharing your fabulous recipes and first class cooking skills.. I don't follow no one but you.. Your top chef im my book and I am sure all your followers feel the same. May many Blessing come to you for all that you do.
🙏❤️
Been wanting a remake for this one! Thank you Jean-Pierre
Thank you again! We love you Chef😊
Love watching you Chef!
Chef Jean-Pierre, that was Fantastic! Thank You.
I love this man so much..
Thank heavens we have Chef to teach us these wonderful things
AMAZING THANK YOU CHEF JEAN PIERRE
I made this beef stock and it truly came out amazing I love Jean , I thank God for him, I feel like I’ve known him 100 years I enjoy watching him I feel like he’s part of my family that teaches me how to cook, my family and friends enjoyed this beef stock as well and I used it in many other of his dishes
Motto for life: Don't Rorri About It!
I think u misspelled that: Motto for wife.
I got ONYO
The MOST wonderful stock! Thank you, Chef!
I just love you Chef !♥️♥️♥️♥️
I've watched different cooks, I've watched different so called top chefs. But I've never liked and enjoyed anyone cooking,has much as you. Fantastic, my friend. I feel like your one of my family.
I would love to learn to cook like you do Jean.. please don't change.
Thank you 🙏
Just finished making this stock. I am enchanted, so beautiful. Thank you Chef Jean Pierre for teaching how to make this.
Thank you chef! Another amazing video.
This man has a unique natural ability to connect with people.. What a gem of a channel
More than once, Ive made a trip to the all night grocery store after watching your videos! Ive got a full freezer full of delish food I'm having a hard time waiting for 17 years though Thank you Chef!
🙂👍Higher level cooking. Thank you.
I learn something from every video, thank you chef!
Thanks chef, always a pleasure to see your videos. I'll be doing the stock in my slowcooker overnight.
I made up two gallons of stock with 3 kg (~6.5 lb) of bones and 0.5 liter of tomato paste (~16 oz). Stunningly good stock. Made onion soup and beef burgundy with it. Both were the best we have had. Thanks, and yes you are fun to watch. I did caramelize my onions. I canned it in pint jars. We find that much easier to store and use.
Great job! Thank you for sharing your success with us! 😍😍😍
WOW ... Until you threw in about the quart jars - my first comment was going to be how ENVIOUS I was of your incredible freezer space! 2 GALLONS!! 😂
I Love Leeks! When I buy them from the store I cradle them like a newborn!
They are easy to grow, even in pots
Good morning . Love the updated version.thank you .
I love this channel! I will try to make this beef stock now that it's winter time.
The funniest part of the video is when you were describing simmering the stock and you said just blu blu blu.. not BLUP BLUP BLUP.. and the camera was like zooming in, I was hysterical laughing! That was a great editing shot!😂
Made this yesterday, simmered for 14 hours. Spectacular! I was tempted to include a couple teaspoons of Red Boat fish sauce, but I had the chef in my brain reminding me that this isn't soup, it's not the finished product. 😆
👍👍👍
Smart to simmer for 12 hours. That's what we had to do at Le Cordon Bleu...simmer and skim, simmer and skim. But the refrigerator method works well to remove the residual fat. If still some flecks of fat on top just lay a paper towel on it...will pick up the fat. Thank you Chef Jean-Pierre I am going to try this your way to save some time.
@@janecoffman2502 I let mine simmer for ~24h, super slowly over night on the lowest possible setting. I can't tell you how amazing this tastes. You have to try it! It did not expect it to be such a sweet and delicious veggie flavor bomb. The beefy flavor is incredible as well. I am blown away!
Yessssss! I have been looking for up to date videos, in glad he's back.
Brilliant explanation for making this stock, thank you Jean Pierre
Thank you for working hard to provide us knowledge chef. One day I wish I can cook like this for my wife.
Using a word that is not used nearly enough to describe Chef Jean-Pierre's cooking/recipes, my finished beef stock is AMAAAZING!
I went to Cioffi's in Burnaby for the meaty bones, a restaurant warehouse for the plastic containers, the local grocer here in Yaletown for the vegetables, and my herb garden for the thyme. Then on to the recipe. Making beef stock takes time and effort, but the reward at the end of the lengthy process is totally worth it.
The first step is done, now on to beef bourguignon for this evening's dinner party.
Thank you, Chef Jean-Pierre, for helping me make AMAAAZING stock.
Thank you Chef. I have been using your recipes for all types of stocks for years.
merci pour les recettes que vous nous donnez.
Chef! I made this beef stock to use with my beef barley soup recipe. The stock transformed my soup, it now has better texture and flavor! Thank you for the recipe!
Hi Jean, I have just found you by accident on CZcams, and I absolutely love watching you, you are so funny. I have spent the last two hours watching you please keep up the great work xx
I LOVE your recipes!!!! Delicious!!!
Thank you for your video, your class! ❤
Good evening Pierre! New to the channel but want to tell you how much I enjoy your channel and recipes. I’ve learned a lot and I really appreciate the humor that comes along with it. Never listen to those who say you talk to much. Got the stock on the stove at this very moment and can’t wait to use it in my meal tomorrow. Keep it coming pal!! All the best from Norway!
Welcome aboard!😀
I seriously wanted to just eat the meat as it came out of the oven, it looked that good.
I love your videos, Chef! You have amazing energy, and great recipes!
CHEF is the perfect mix of INFORMATIVE and CRAZY. luv it
I am becoming addicted to your videos. 😀 You always make me smile and laugh! I really appreciate your great sense of humour and charming personality. Your cooking advice is just wonderful! I appreciate that you always explain why you have chosen a particular ingredient or method. This beef stock looks fantastic and I can't wait to give it a try! Thank you!
Here is some positive feedback. I made the beef stock just as you made it here and froze it in a silicone muffin tray in the freezer, then stored the frozen sections in freezer bags and popped them in the freezer. I have already used some for a beef stew and it tasted wonderful! When I get down to the last freezer bag I will know it's time to cook another batch of stock.
You explain everything with passion and love. It is clearly seen that you love what you do. Thanks for sharing this classic recipe.
Your simply amazing chef, I've learned so much. Thank you !
Thanks Jean Pierre, worked beautifully!
Great video. Made mine a bit smaller, left out the Leaks for no particular reason. My meat roast was simple and quite caramelized, very black in places. Used some short rib $$ and what looked like 4 neck bone, cheap. The tomatoe paste is a must, added mushrooms to mine, very few. My kids thought dinner smelled amazing!!
My first Beef stock.
Once again, Chef puts a ton of information & experience in a short 10 minutes & 40 seconds. Looking forward to the new studio. I'd like you to give your thoughts on the basic American kitchen that you would recommend and any recommendations that French kitchens should be incorporated. I'd still like to see your thoughts on how to season & make jerky. Thank you.
Chef, You are the best I have ever watched. Thank you Chef
Best recipe I've tried so far - worth the time and effort
No beef neck bones - boo. But I found some meaty beef bones and beef tendon at our local Asian Market. Followed this recipe and slow-cooked for 10 hours. I ended up with 2 gallons of superb beef stock, full-bodied and so flavorful. Beautiful deep color, too. Great recipe, Chef!
Good call! Genuine ethnic markets can be amazing resources.
All of your food is beautiful 😍 😋 I'm so thankful for your bolognese recipe, I didn't like it prior to your recipe.
Thank you chef jean pierre,now your my favorite chef
I just discovered you a week ago. I watched all your videos. I learned so much. I already cant wait for next video
I just discovered this channel and I feel like my grandfather is lovingly teaching me how to cook. Love it.
Oops...grandfather?!
The downvotes are from Swanson, Kitchen Basics, Campbell's, and College Inn
& Progresso !
No more down votes
And Marco Pierre White, who seems to have sold out to a stock cube maker.
Cause they hate peppacones.
Nice!!
No regrets cooking! Enjoyed the explanation and the stock! TYVM!
Beautifully explained and high quality video. Thank you for all the insights you share with us all.
My favourite saying now when I teaching my son to cook "measure carefully" his favourite saying " if they don't like it don't invite them again....just use butter"
I watched the last beef stock video. I am focusing chef.