Brown Beef Stock Like a Pro Chef!
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- čas přidán 7. 06. 2024
- How To Make A Brown Beef Stock? Today I will show you how to make this super easy Beef Stock and what goes in it! This recipe is a base for many more delicious dishes, and you will see the difference between making it yourself. Compared to buying it. Not only is it cheaper, but MUCH healthier as well since you can control what you add to it.
#howtomakeabrownbeefstock
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Beef Stock - 2 Quarts / 2 Liters
- 4 lbs, 2kg Beef or Veal bones neck bones
- 2 lbs, 1 kg Beef or Veal trimmings optional; not needed if bones are meaty
- 5 medium Onions skin left on, cut into large pieces
- 2 Leeks rinsed well to remove dirt, cut into 1 inch pieces, use white and green parts
- 6 Carrots cut into 1 inch pieces
- 2 Celery stalks cut into 1 inch pieces
- 10 sprigs of Fresh Parsley including stems
- 6 sprigs of Fresh Thyme
- 2 large Bay Leafs
- 8-12 whole Black Peppercorns
- 1 small can of Tomato Paste
- (4 cloves of garlic optional)
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Preheat Oven to 200C
-Place the bones (in a single layer) on oven tray.
If you add the veal trimmings, scatter them around the bones.
-Roast in oven for 1 or 2 hours or until bones are golden brown on all sides.
-Remove tray from oven and place browned bones in a large stockpot.
-Add all remaining ingredients and add enough water to fully cover.
-Bring to a boil, then reduce heat to a gentle simmer and let cook for at least 5 or 6 hours, overnight is better.
-Turn off the heat and let the stock cool, so that it's easier to handle.
after the stock has cooled, use a slotted spoon or tongs to remove the bones and cooked vegetables, discard everything.
-Strain the stock through a fine sieve to remove all the small particles.
-Refrigerate overnight and the next day remove ALL congealed fat.
-Portion the stock into containers.
-Label and date containers, then freeze for many months.
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Timeline:
00:00 - Intro
01:25 - What are the ingredients?
02:41 - Mirepoix
03:14 - Herbs and Spices
04:32 - Bones
06:21 - Tips on roasting the bones
07:44 - Let's cook!
09:01 - The amount of time
09:27 - How to Strain the stock and Tips.
10:24 - Results!
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*Hey Guys! I hope you enjoy this super easy Beef stock! for easy and delicious recipes and tips on cooking be sure to Subscribe and follow me on Instagram!* instagram.com/chef_jamesmakinson/
James, I used marrow bones and the required veggies. Simmered for 8 hours, cooled overnight, defatted, left with a thin broth, no gelatin???
should I add powered???
@@80sailors I always use joints and connective tissues, with some meat on the bone. ligaments, tendons, and cartilage.
@@80sailors powder to thicken it, not unless it's a problem for you. if it tastes good that's enough, the more you reduce it the more gelatinous it should be. unless you add more water.
@@ChefJamesMakinson Hey James your my favourite chef on yt.
Its very pleasant to listen to your instructions! Please keep it up, your cooking skills are top! Thanks for showing all this gratis! :)
You really got that stock to stand up with all that Gelatin! that's a very good stock! I would love to see your Demi-glace recipe with beef tenderloin that would make my day! You are a very talented chef!
I would love to make some demi and some Chateaubriand, all in due time. I hope you are doing well Tom!
@@ChefJamesMakinson Sorry I missed that part in the video, did you really used gelatin to get that finished jellow like fond brun ?
@@12345fowler : I didn’t see any extra gelatin. It came from the bones.
@@12345fowler that was from the bones I didn't have to add anything else
Chef James is just nice like that 😤
Wow super job. Some great tips in here. Thanks!
Perfect. And freezable too. I'll make this tomorrow, bit late today, and I even have my own thyme out the back. Thanks Chef
This is such an amazing process James. Such a labor of love but so so worth it! The jiggle is the best and homemade stock is always so much better than store bought. This was a fun watch my friend!
it can be but it mostly just cooking by it self! haha yeah its fun to get it gelatinous. yes they are! a lot more nutrients!
Wow! This brown beef stock is absolutely a delicious recipe you made, thank you for sharing your recipe.
Thank you so much! It looked like you had a good summer on Instagram! im glad to see you doing well! :)
Absolutely amazing. You did an excellent job pointing out every little tip and trick to make the perfect stock. Thank you so very much!
Thank you!
Wow. I'm gonna try this recipe. Looks amazing
Hey James! Wow, what an amazing stock! It is really the small things, such as not coating the bones in the tomato puree, that makes a big difference! Thanks for the great videos! Keep it up!
This is the best video on beef stock that i have seen! and you explain it so well!
Thank you so much, I appreciate it!
That finished stock really looked great, and I can think of many uses for it! Well explained and nicely filmed too! Keep going and growing my friend!
Thank you very much Jim! :)
Looks and sounds great. I love making stocks and always have cubes of Demi glacé in the freezer too. I find that I save time using an instant pot since I used to let beef bones especially go for more than 24 hours and up to 48.
Great video, great channel, appreciate the recipe in the description 🙏
My pleasure 😊
I love the aromatics....especially leeks. I don't use them enough but I should. I like the tips about not adding salt or garlic because then it's very tweakable later on to desired flavor profiles!! No THYME!!!!! Crimes against Humanity!!! Yeah..gotta roast them bones... Excellent tutorial buddy! A straight forward no fuss method! Nice one!
Hey Buddy!! thank you! I have a BBQ sauce recipe coming out next week! haha you should! I do like garlic but not everything should have it, like when I make other sauces. yeah, no Thyme, and most of the people in my town didn't even know what it was in Spanish and it's not uncommon but it's not as common as parsley, which they use for almost everything! but it's funny because thyme is used all the time in France! haha
What an amazing beef stock! I can't believe how you got it to look like that!! I will try this at home and let you know how it turns out, you teach us so many things that most chefs don't! keep it up chef!
Thank you so much for the nice comment buddy! Haha when you do let me know! :) I hope you enjoy it!
Thanks Chef for the great information
My pleasure!
This looks so delicious! Thank you for sharing.
My pleasure 😊
Very good recipe! Tiene buena pinta!
Muchas gracias!
Looks freaking awesome! Your cooking is simply mouth-watering. Thanks for sharing this recioe with us. Keep it up and let's stay connected!!
Thank you so much 👍
I love using beef stock in almost all my foods. That beef stock looks awesomely delicious and the brown color is just perfect! Thank you for sharing the recipe.. Looking forward to your next recipe dear
thank you so much for the nice compliment! :) the next recipe will be out next Tuesday! and I just streamed another video on Twitch today! have a great week!
Fantastic stock! It makes my mouth water.
Amazing, will try it at some point, i usually do stock from my BBQ/Sous vide remains but never did it on purpose.
Thank you Chef!
You're welcome!
Another great recipe thank you for sharing 👍😍
thank you Maya for watching!
Seems we have similar taste, we both dont care much for white pepper but both love thyme. I love it and use it in most stocks and soups I make at the restaurant.
Magic, perfection, pure eating lust.
I am so glad to see it was right to end up gelatinous. I was wondering what I did wrong when my ham stocks were turning out that way, though the flavor in soups and sauces was so good that I couldn't be too sad.
Brilliant! Muchas gracias James! Me suscribo!
Graicas!
That is positively gelatinous! I just put 5 quarts of white chicken stock in my freezer and am working on brown stock this week. Next week it is beef stock. Thank you kindly for keeping me motivated!
Hey Faux! yeah it turned out good! I just made chicken stock myself yesterday! haha i like to keep up on it. not a problem! Ii would like to make some lamb stock but lamb is a bit hard to get.
Wow! Need more of these videos please 🙏
noted!
I second that :)
This is the best tutorial on stock making that I have ever seen 10:46 OH YES absolutely magnificent Chef!!!
thank you so much Patrick! I'm trying to make the videos better and better! :)
beautyfull, thankt you!
I like that you show you can use whatever pots you have to make stock, my kitchen is tiny and I think my stock pot is about 6 Litre and I have one that is5 Litre and small dutch oven I might need one other pot, but I can see this being a day off project.
Great video, thanks!
You're welcome!
I'm so glad I found your channel.
Me too! :)
Thank you so much🌹🌹😍
You're welcome 😊
Finally a proper stock on CZcams. Cheers, Chef! Maybe a video on consomme? Or demi glace?
I want too, so we will see! :)
James bro your recipe awesome
Thank you so much!
I have to start making this.
This is great recipe good preparation the soup super tasty good sharing
Glad you liked it!
This man is incredible.
Finest Recipes 😍😍😍
Thank you so much 😀
Very beautiful recipe 👍👍
Thank you so much!
Hey Chef, not sure if this was asked in another comment but I'd appreciate a video that shows an easy (or not so easy) recipe that uses this. You say at the end you can just use a small portion with water but I'd love to see/watch an example and I'm sure others would as well. Great stuff. Looks crazy delicious.
I used this for the BBQ sauce!
Well done! Thanks for sharing. Wish you happiness, health, and peace, stay in touch🙏😊
thank you!
Thyme is the best herb out of all. Goes well with pretty much any savory food. Looks good as garnish as well!
If you take any step, no matter how small it is, towards achieving your dreams then you will surely find the right path and reach the abundance that lies in store for you! You got a new subscriber and watched the full video😍
thank you very much!! im glad that you liked it! have a great week!!
Very nice recipe
Thanks a lot!
Fantastic 👍
Thank you 👍
Nice sharing 😀
Thank you 😁
Brilliant video James I’m going to try and make a bone marrow jus i had it on a fillet steak over the weekend and it was delicious. This stock is the perfect base to the sauce thanks pal for sharing. Loved it.
Hey buddy!! thank you so much! yes this is a very good base for many sauces! how have you been!! its been awhile, a lot has happened since we last talked, my dad passed and I'm trying to get more projects going. I hope you and your family are well! it been raining a lot here, reminds me of the UK! ;)
@@ChefJamesMakinson hi James I’ll link up with you on Instagram we can have a chat their. 👍👍
This was a great lesson and a money saver for sure and healthier than store bought. Hank you James.
thank you Jerry ellen! :)
Wah this is great resepi look so delicious thanks for sharing.
Thank you so much 🙂
The max time I've been in the kitchen doing beef stock is 8 hours, or as I like to time it, 1l of wine 😁, following Escoffier's recipe. I'll be trying your version next :)
This looks great my friend. TFS. Stay connected 🙂
Thank you! Stay connected!
i do almost the same, but i use butter for cooking the meat and the veggies fisrt and deglaze and reduce with stock a couple of times to get more flavor.
Now that is a good looking beef Stock!!
thank you!
Wow really fantastic dear friend
Thank you so much
Amazing video
Gracias!
Looks very delicious n yummyyyyy 😋
Thank you!
Assuming you're still in a rental unit, clear the top shelf of your pantry and stow the bigger pot you should definitely have. If you've already done so disregard. I've been watching for some tyme, I just needed to brush up on my stock today...liked, loved, subscribed.
SO EXCITED ABOUT THIS! (Yeah you can tell I’m in my mid 40’s. I get enthusiastic about stuff like this.)
😂 thats a good thing!
We had a big New Years dinner with a few people over so we had a lot of prime rib used all the leftover bones to make stock using this method, even though they were already cooked bones and not just leftovers you get from a butcher just made stew with it and it turned out 10x better then anything I ever bought from a store.
That's fantastic!
Wow that's cool.
Amazing sir👍👌
So nice of you
looking forward for more tutorial videos.😊
very good! 😊
I've started using a crock pot for making my broth. That way I don't have to worry and I can let it cook all night. yum
so amazing
thank you!
Hey chef. Hope you’re well. Your productions has really improved wow. And your uniform looks really familiar lol. Did you use beef knuckle? I always like roasting with tomato paste myself but as always this is a great explanation of a fundamental process. Well done. Also. Proper jiggle chef!
Geoff!! how are you doing?! thank you! a lot has happened this year, my father and grandfather both passed away in August and I had to flay back home. I have had that chef jacket for about 7 years, still going strong! haha the butcher gave me some neck bones, lots of collagen with them! yeah I know a lot of people do but in London we used to do it without and add it later if we used it. how is everything going? I hope all is going well with you and business! :)
Besides other videos I absolutely love this basic playlist. Would love to see more of it. Especially a basic video just about different cutting techniques of vegies and meat and a basic video about egg cooking techniques. By the way looking at the cuts of the bones, are those cannon cuts (hope its the right term for the part below the knee)? And are these skinned?
Thank you! No this was the neck that the butcher cut up for me
Thank you for teaching us how to do this.
How much or ratio do you use to make a soup? A quarter of what you showed us at the end? Less?
Depends on how concentrated it is.
looks amazing and I'm definitely going to be making this. one question please, should I leave the pot uncovered during the 5-6 hours of cooking?
No but keep an eye on it, it has to reduce
Showing people how to make a demi-glace. Good video! Thanks, Chef!
Thanks for the video! After making the stock I scooped off the fat from the refrigeration step, re-melted it and put it into a separate container. Is this fat worth using in dishes itself or should I just toss it? Thanks!
Oh wow it looks so amazing beautiful sharing stay happy and stay healthy 🇵🇰💚🌹
Thank you so much!!
Oh my, that's some serious jiggle. Love it!
I love learning something new, and this video taught me an important step for making beef stock. Everything I learned about making beef stock was from my mother, and it was wonderful to know all the ingredients were correct... except for one thing. I did not know that you roast the beef bones! Hanging head and slapping forehead. Do'h! Will do this the next time, and forever after!
haha that's okay! I hope this video has helped you!
That looks delicious! Can I use it to cook risotto?
I would use chicken stock unless you would like to pair this with some veal or beef
Great video, thanks for that. Can I use a pressure cooker to speed things up while boiling the bones and veg? Reduce afterwards.
Yes, absolutely
Dude, cooking James and reaction James are two completely different James I swear
🤣 hahaha
I have access to high quality beef bones, and plan to make this stock when I restock (no pun intended!).
Fill ice trays and freeze then you have lovely little portions for sauces.
Stocks and sauces are the building blocks of great cooking. This is something I used to do regularly, beef, chicken, lamb, fish and veal stocks . But with changes circumstances and a shortage of time, I now follow a Chinese Master Stock approach. A good stock is boiled every 2 days (to keep fresh) and then any left over bones, parsley, witting veg goes in the stock pot. A huge block of ice removes the fat and the stock is so gelatinous at room temperature. If I want to impress and need a super clear stock, then I use the ice filtration method. To be honest, I can't tell that the stock had lamb in it 3 months ago when I'm doing a chicken dish. In a restaurant I would never use this - it would be proper stock all the way (brune and white)
WOW it looks absolutely delicious! 😋🌹👍👌💐🌻🦚🐝🏔️🍃🌞
Thank you so much for always sharing delicious recipes! 😋👌😊🌹
I'll look forward to your good videos! Have a nice day! 👍👍30👍👍
I truly enjoy this yummy recipe from beginning to end 👌🌹
Thank you for sharing this recipe my friend 😋🌹👍👌💐😍😋
Thank you so much!
Thank you for this vid. It seems like this stock is very concentrated. If I were to make a soup with this, how much water per portion of stock should I add?
yes it is so you use only a portion of it
Dayum, bruh! You a real one!
haha how have you been man?
@@ChefJamesMakinson Snowed under, man. Just finished filming (most of) the catch and cook.
@@Maplecook Nice man!! Im looking forward to seeing that!
That's the same way I make my stock but some times I add a little Mace to it it just adds that extra flavour profile 😊👍. I some times reduce a little of the stock in a sauce pan to make a demi glaze which I then add a little to gravy and it just bumps up that flavour a little more
I need to get some Mace! haha
@@ChefJamesMakinson it's a good spice but use it sparingly as if you put too much in it dominates everything. Works well in potatoes as well.
Chef James this is beautiful thanks so much. May I ask you a question, how do you recommend cooling a chicken/beef stock? I’ve heard you shouldn’t let it cool slowly because of bacteria growth, is there any truth to this? I usually freeze water in gallon sized zip lock bags and dunk the bags directly into the stock and sort of blast cool it. ANY help would be appreciated thank you again.
Hey John! of course! its funny but here in Europe they normally let food cool either in a blast fridge (not a blast freezer) or outside and yet no one that I have heard of, has ever had food poisoning, then again. I don't let it stand for more then an hour outside as I have gone through to many servsafe courses! haha I normally put stock or soups in the fridge until they have chilled then freeze them. Its just safer that way!
@@ChefJamesMakinson thank you Chef. 👍👍
I came back to tell you that this video helped me
im glad that it did!
Hello friend, hope you are having a good week. Here watching and supporting your content friend. Awesome Chef😊👍🏽. See you in the next video. Stay connected and keep in touch.
Thank you T.C! I hope you are doing well! :)
First, this is brilliant. I made a stew with this that my grandma and later my grandpa made for me (the Irish love stews :). I have a hard time throwing anything away though, so I basically scraped the bones clean, including the marrow as much as I could get, and blended it. I wonder if that has any negative effects and if I am just being silly doing it.
By the way, watching this for the second time now, shared it with me Ma. Me da now wants me to make him stews, even offered to pay for them lol. I feel like I owe you money now ;)
nice 😄 take as much or as little time as possible in prep, and no doubt it's noticeable in the finished product. 👍 do you!
Nice video James,
you remind me of Sledge Hammer: Trust me I know what I am doing!!!😅
Anyways, i remember when I was an apprentice we made that sauce every week in a 150 liter Palux kettler. In Germany they prepared it with the greatest enthusiasm ever like it was a very very important preparation. They love sauces you know. They called it Schwarzes Gold "the black gold" because they reduce it so much ( not every kitchen ), from a huge kettle to some jars. In my opinion, sometimes too much reduction. Some flavours got lost in my opinion
I think in Spain or Italy they don't use it that much.
Salu2
thank you! in France we used to make a lot of sauces and demi as well. They loved to put a lot of butter in the finished sauce! haha
Bravo! This was great!
Can you give some more specific information on how much to use for a soup/sauce or other.
Like half of this for a 2 liter soup or something similar. Because I have no idea! ;-)
depends on how concentrated it is and how much you are making
@@ChefJamesMakinson Well, suggested I follow your recipe here.
Thanks for replying!
Btw, here in Poland we are using onion skin to traditionally colour easter eggs - for rich brown colour
Question for you chef. The fat skim off afterward, is it usable for frying?
you can but I use pure lard or tallow
On with a stock pot :)
Do you have an opinion on using beef/veal knuckle?
you need to use joints including the knuckle
love it, but i never knew that "the angry video game nerd" is such a well versed chef
Very nice my friend 💞💞💞💞💞💞
Many many thanks!
Yup. That's how it should look folks. The first time i managed it, I literally yelled YES lol. No dried thyme in Spain? Fresh is preferred but I would likely use a little dried if I wasn't able to grab fresh sprigs
Oh Jesus. I didn't realize this was a year ago lol. It just showed up in my feed. Too funny
Brown beef stock excellent 👌
You make delicious and tasty 😋😍 always share super duper ...stay connected 👉💯🤝 Sam's kitchen old friend
Thank you so much!! Hope you are doing well Sam!
My comments spam issue watching supporting id
We are fine and working hard for chanel ..
@@samskitchen2.077 thank you!