How To Make Beef Stock | The Guide To Perfect Stock
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- čas přidán 7. 06. 2024
- How to make the perfect Beef Stock. This recipe includes all of your everyday kitchen scraps, so you'll never have to waste any ingredients again. This Beef Stock recipe is easy to make and best of all, it can be put on and left alone whilst you get on with your day. This is the perfect Stock for Soups, Sauces, and those cold nights where you want to be nice and warm. Learn how to make this today and you'll never want to buy Stock cubes or prepackaged Stock again.
Makes - 3 Litres
Ingredients -
1.5 kg (3.3 Pounds) - Beef Marrow Bones,
1.5 kg (3.3 Pounds) - Beef Neck Bones
3 - Brown Onions (With Skin), Roughly Chopped
3 - Carrots, Unpeeled & Roughly Chopped
1 - Leek, Roughly Chopped
1 - Whole Bulb of Garlic, Halved
3 - Celery Stalks, Roughly Chopped
500g - Vegetable Scraps (SAVE IT FOR A STOCK)
1 Tbsp (6g) - Black Peppercorns
3 - Dried Bay Leaves
Water to Fill Pot 3/4 Full (I used an 8.7 Litre Stock Pot)
IMPORTANT INFORMATION
* Do not leave the stock completely unattended. If you are cooking it for 24 hours before you go to bed place it in the fridge and continue cooking it the next day. Bring it back to a boil, reduce the heat to low, and simmer for the time remaining, adding more water if necessary.
* Do not pour the beef fat down the drain, doing so will clog your plumbing and cause a hefty repair bill. Simply cool the fat down until it solidifies and place it in the bin.
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife - amzn.to/2XmXLdM
Shun Premier 22.9cm Bread Knife - amzn.to/2LRPIQM
Shun Steel - amzn.to/2LRcpEM
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set - amzn.to/2XlVsry
Music in this video -
Intro - www.epidemicsound.com/track/f...
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Link - www.epidemicsound.com/track/y...
Song - Fansi Pan
Artist - Yomoti
Link - www.epidemicsound.com/track/6...
Song - Pomelo
Artist - Jobii
Link - www.epidemicsound.com/track/0...
Thanks for watching! - Jak na to + styl
I'm so happy I learned why it was gelatinous! I always wondered! Thank you ☺️
I appreciate your review of beef stock. Recently made Demi glacé and now I’m replenishing my chicken and beef stock. I like making my own it better that way.
Thanks again
Thank you very much for posting this. I am making soup for an upcoming event and this method of making beef stock is perfect.
I just found out about you. I love your videos. Easy to follow and with readily available ingredients.
Thx so much.. really appreciate this vids.. as I don't like using processed stuffs.. and another thing I really appreciate was in one his videos how long to fry chicken on either sides which is a great help as most food youtubers dont do that. I have no idea how long to fry chicken breast or fish or any meat so it makes it easy when we have this types of chefs who explain EVERYTHING!! We don't have to go anywhere else. Everything is on this channel..! Thx u 👍
The plan is to have literally everything covered. Too many videos don’t explain anything and expect you to know. That’s where I come in 😉. I appreciate your support. Thank you very much!
@@ChefJackOvens U welcm..
Such a wonderful recipe. A good beef stock is amazing but it does take time. I very much enjoyed watching this
Its finally here!! The moment we’ve all been waiting for.
Haha! Hope you enjoyed it.
AWESOME!! Never been able to make a stock😍😎😋, Thank you for the recipe and lesson
No problem at all
@@ChefJackOvens I struggle with how much electricity/gas you have to use to boild it for hours. Just to create stock for 3L which isn't even enough for pot of soup. If making soup should i dilute stock with water further?
Very nice, no nonsense video. Thank you!
Glad you think so!
Excellent tutorial thanks Jack.
So glad you enjoyed it!
Master recipe...!!! 👏👏. Thank you very much. 🙏🙏🙏
It’s a pleasure! Thank you
Great and clear explanantion, you make this so easy.
Subscribed!
Awesome, thank you!
loving this channel. Thanks Jack!
Glad you enjoy it!
Thank you for explaining so clearly. Shanthi from India
You are so informative! Well done!
Thank you 🙏
My boy, he finally did it! Been waiting on this one lol
Haha! Awesome. Glad you enjoyed it!
T-shirt idea... "Save it for a Stock!" I'd buy it lol
👌👌👌👌
Another very informative video. Well done. He shows us it's not rocket science.
Thank you!
Excellent! Well Done! Thank YOU!
🤤🤤
Thanks for showing us how to make this Chef
Anytime! My pleasure 😊
Thank you for this. Helpful. :)
I have made Veg stock thanks to you mate now I will have a go at this stock thanks mate
Fantastic! This stock is fantastic. It creates the most amazing flavours when added to different dishes.
Looks great 👍
Very informative and helpful
Great to hear
I buy ground beef from local farmer and just got additional 50 pound (!!) of different bones for free😊 (feeling lucky) It is stock time tomorrow I think. Nice and easy recipe btw👍
Very good recipe, awesome video short and useful.
Zero waste tip: all scrap put back into pot add some fresh potatoes, carrots add some rice and various grain, pasta… actually anything.. and top up with water. Get it to the boil and simmer until you get porridge. Finally you will get nutrient dense dog food. It’s old northern fashion. ✌️
Thank so much chef.
thanks chef pretty good and skoth video I love your voice and clarity my friend. lovely
Thanks Jack, I’ve been looking for a good stock recipe. I’m wanting to make some Asian soups, I could add a few Asian flavours to it as well. Great to know you can freeze it up to 6 months.
You can freeze it for many years.. I have a beef stock that we use at Christmas for a Chinese meat fondue and after it gets frozen again for the next year. It gets better every year 😅
Brilliant. Thank you
You’re very welcome 😊
Simple , easy , short , smart
Many thanks from kuwait 👍
It’s a pleasure 👌
That was a Good vid. I have to do it thanks again
Thank you very much. Beef stock is a very important ingredient to have as it is the foundation to some amazing dishes and sauces.
Nice one, I am working Chef [not at the moment], never seen raw celery introduced to roast veg, I will try it. E ven after twenty years, I still enjoy making stocks and Demi Glace. Your channels sucess is well deserved.
A fellow chef! That’s awesome! I add raw celery as it adds a little sweetness and depth. I find that roasting it alongside the other vegetables the flavours get masked into one. Stocks and Demi glacé are good fun to make. I appreciate your kind words and support.
As well as glace de viande!!
I never even comment on CZcams, but this is the most perfect video I’ve ever seen 😂
Agreed
Thanks! Going to use this for my French Onion Soup this holiday. Thank you!!! 👍🏼
Awesome! Please enjoy it
Me too👌🏼
Hey I know it's been a year but I'm looking for a stock for french onion, how did this workout?
@@agheoane I ended up doing half store bought stock and half homemade and the result was great! My next batch I’ll definitely try to use just the homemade. I found it difficult to get the right color and depth of flavor in my stock. I was using rather small pot for the amount of stock that I needed so I think that was why. All in all the soup came out great 😋
Awesome vid dude!
At what temp (C⁰) do we roast for 20 minutes?
185C⁰?
I recommend using the leftover meat to prepare "Croquetas" (Spanish recipe), maybe you can try to make a video about it :)
thats a huge leek
It is haha 😂
I know 🤣 I’ve never seen a leek like that ever 😂
Better call the plumber
Sirfetch’d would be jealous
I gasped when it appeared on screen
Good and informative video as always
Glad you enjoyed it! 🙏
Best stock recipe I’ve seen on CZcams! Thank you!!!
Thank you imma use this recipe to make french onion soup for Thanksgiving
Sounds perfect 😊
Finally! the famous Stock. XD
It was about time I posted another.
You nailed it, Chef, take care stay safe, I am off to the butcher to buy bones.
Please enjoy Patricia!
Love you Jack!
❤️
I will learn all the new for skills from u🎉🙏🔥
Well explained💯💯
Glad you liked it
I just keep boiling and then set it into icecube trays. Essentially making my own stock cubes.
That’s an awesome way to do it!
Nice!!
Thank you for this wonderful video 😊
I just wanted to ask, if I use previously frozen beef bones...how long can I keep the stock in the fridge for after?
If you could answer, I would really appreciate
very educational Sir, thank you 🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻
That would make a brilliant French onion soup
First time making this today!
How did you go?
@@ChefJackOvens It was amazing. I used it for onion soup my family loved it.
Thanks Just made this today. Your advice was brilliant. Is it better to Freeze as a jelly or a liquid?
Awesome! I’d usually put it in the fridge to solidify then freeze from there 😊
Doing this on the weekend for my Minced Beef & Onion Pies. Can you confirm the temps used for roasting pls?
Jack looking to make a top beef /chicken gravy for roast dinner any chance of a video. Regards Pat from England
Perfect thank you. Now that we are the stock gang, lets see your veal demi glace version :)
Coming soon!
What's the temperature for the oven when you roast the meat and veggies?
How long does it store when pressure canned? Also, does it stay in liquid form once you re-liquify it?
Thanks.
No worries 😊
🤣 Everyone were waiting for this, so funny!
Your Biggest Fan Tareq
Haha, I know right! Thank you so much Tareqeh
That's a great video.
Appreciate it, thank you 🙏
@@ChefJackOvens I'm currently giving this a go as we speak. Started at 5am (4.5hrs ago).
@@arpitpatel83 That’s an early start 😮. Let me know if you have any questions
I wasn’t notified I had all notifications turned on?Is this a problem your facing, also awesome recipe chef😇😇😇🥰
I really appreciate you for letting me know. When I saw this comment, I instantly contacted CZcams and have since been told that this is an ongoing issue that they are working on fixing. This video has not done well at all, and I can understand why now! It’s actually quite frustrating. Thank you for letting me know, your a great person!!
I only have marrow bones. Is it possible to do it with just that or is there something I can find at my local market? Where I live, the meats are kind of limited.
Can you freeze this into portions. Take out for a meal and reheat that meal again? So reheating twice
Can the stock part be stewed in the oven
Hi, brilliant video, wanted to know can you freeze this and for how long
You can definitely freeze it and up to 6 months
Thankyou so much
Use a slice of bread to soak up the surface fat and then fry the bread. Absolutely delicious. White bread works best as Multigrain can drop little flax seeds into the stock.
Good tip. Definitely do not throw that collagen away. It's very very good for you, especially your skin, hair and joints.
Brilliant video.. I’m going to try this
Faboulous
What temperature in the oven?
4:02
I saw a tip for getting fat out, put ice in a ladle that's been in the freezer & let the fat solidify onto the ladle
what pots are u using with the copper bands?
They’re Essteele Per Vita 😊
Please explain the difference between this (wonderful) beef stock and the demi glace. Thanks in advance.
Beef stock is used in the making of Demi Glace. It's combined with Espagnole Sauce and reduced together to make Demi Glace. I will be making all of these sauces in the near future.
@@ChefJackOvens Thank you very much Sir for your reply! I will be waiting for your Demi Glace pesentation with great interest
So a question, why ad the celery after the roasting the veg/bones? Better flavor that way?
Great question! You’re right with the extra flavour. If you roast it off it all blends into one flavour whereas if you add the celery after, it gives a pop of freshness.
YEAAAAAA
STOCK GANG 4 LIFE 😎
Stock Gang!! 👌👌
I see "STOCK" I click!!
Thats great! Hope you enjoyed it.
Hi there I live in China, I don't have an oven, would you get the same effect if you panfried everything?
You can do, yes just pan fry them until browned all over. It won’t release the exact same flavour but if that’s all you have then it will work 😊
Question, if I may. Can you super concentrate this stuff by boiling it down significantly more and then adding water? Is it possible to get anywhere near the levels of the commercial jelly stocks without all the MSG and food gums etc? I'm trying to work out if this is worth 48hrs of gas and perhaps use a slow cooker/crockpot instead?
Hey, Andrew. Great question. With the high amounts of collagen in the bones once this completely cools it does become a jelly 👌
@@ChefJackOvens Yep, I was considering making a batch in the crockpot but was wondering just how far you could go boiling it down before nearly all the water content was gone.
Do you have to roast the bones?
Can you freeze this?
Is there a reason why you don't close the lid completely to prevent evaporation?
Can i make meatballs soup with this stock?
Thx a lot for this! Why not roast the celery tho?
Different flavour profiles. You can roast it if you want to
@@ChefJackOvens ahhh I see thx!
Should I top up the water every 2 hours for however many hours I simmer the stock for or just the first 2 hours?
You can keep it topped up throughout the process. It’s okay to let it reduce a bit though as that develops flavour
@@ChefJackOvens ok thank you. it's my first time trying something like this so the advice really helps.
Today I learned cold beef stock turns to jelly!
There you go! Glad you learnt something. 👌👌😊
Watching you spoon off the fat was so satisfying 😂
Haha 😂
can you teach us how to make consomme?
Definitely!
can you use a crock pot?
Does it matter if I use different veggies? Can stock be made without veggies?
Yes it can, but it will be missing flavour which those veggies give off. Your best bet is to save all your scraps and use them in the stock (onion skins, carrot peels, celery leaves etc)
Can you use frozen bones for this? Thanks!
You sure can
Thanks!
Great thanks. Why you roast the veg? Does it give good colour I'm guessing?
Sorry for the late reply! You’re correct about the colour. It also adds a deeper flavour to the stock rather than just chucking them into the water raw.
@@ChefJackOvens I'm doing it tomorrow. Thanks for the reply
Viren Joe Awesome! Please enjoy. It’s such an important ingredient for so many recipes. Having this on hand will make all of your dishes taste so good! 👌🙏
@@ChefJackOvens I roasted bones with veg but found that loads of fat came from bones soaking veg in oil. I drained it but its still oilly. Is it better to roast separate? Or does this not matter?
Thanks again
You can roast them separately, it’s not necessary though. Which bones did you use and was there much meat left on them? The fat shouldn’t be an issue, as when it’s added to the water it will rise to the top, which you can then spoon out.
What kind of carrots are those
What did you ask the butcher specifically for to get those bones?
I asked for beef marrow bones and beef neck bones with a little bit of meat still attached. I also asked them to cut them up for me, as I don’t have a meat saw (as I’m sure a lot of people don’t have).
I used some “Borough” beef broth from Waitrose the other day to make a gravy with and it was weak as pi55, tasted about as beefy as ready salted crisps! Really trying to find out how to get THE STRONGEST POSSIBLE BEEF flavour for GRAVIES, without the use of concentrated stock cubes that have all sorts of badness added to them. I must be about 500 yt hours in with no success.
I’m thinking an extra to this would be to cook the beef longer to ALMOST burnt in order to get max caramelisation
bro I came to see how to make a beef stock, but I just got a nostalgic feel to the music in the background
Is there a way I can roast the bones/veges without an oven? I have everything read to go but my oven just died on me 😭 I have a small oven grill that's working though!
Yes it's all about Browning the bones two sides and getting that flavour out
can do same with lamb bones and chicken carcass..........you can also double strain it through muslin
You can indeed for lamb stock and chicken stock. You then have seafood scraps for a seafood stock, fish for fish stock, pork for pork stock. Muslin cloth is great.
How long would the rendered fat keep in the fridge?
5 days. 👌
Holy $hit... where do you live? I have never seen celery stalks so enormous in the 45+ years that I have been on this planet...Whoa.
Haha Adelaide Australia
Can I ask why you didn’t brown the celery?
Celery breaks down a lot quicker than a lot of the vegetables that are in this recipe. If its cooked too much it will turn into a mush and overcloud the stock. This is just the way I do it, you're more than welcome to brown it with the other ingredients. I also find it has a better flavour this way.
Do I have to refrigerate overnight or can I just use the stock after skimming?
You can use the stock straight away 😁
@@ChefJackOvens thanks Jack! Making some French onion soup tonight and started with your stock. Looking forward to it!
Awesome!! Please enjoy 😊