While the northern hemisphere is bathing in the fire of a thousand suns, Winter in the southern hemisphere, specifically Sydney, feels like we are standing on the edge of the wall waiting for the white walkers. Now, I know many of you will scoff at that statement when you realise that we are only getting down to 6 or 7 degrees Celsius here of a morning, but for a country who prides itself on its glorious warm and sunny weather, the fact that we all have to wear proper winter coats in the morning is a little hard to deal with.
Food talk increases during this time as weregale anyonewho willlisten with tales ofepic pies, slow cookedlamb shanks andlegendaryroasts. All of which usually share a similar ingredient that is running defense on the recipe – beef stock! Never one to bestow the mantle of lazy on anyone in thisday and age given how the clock ticks for all of us, but if there isa brief moment on a weekend day where one has the time to pop things in the oven and then on the stove, and plans to be home for a few hours, then treat yo’ self to some homemade beef stock. Store it in the freezer in portions and improve your winter woes with the addition of a moreflavourful stock than you can possibly purchase.
The beauty of beef stock is that knife skills and great careis not necessary nor appreciated in the final product, so grab yourself some beef bones, shallots, a few aromatics, some celery and carrot(basically everything in the above shot) and get to work.
My recipe calls for the roasting of the bones and vegetables first. This isn’t entirely necessary, but it is great when you have the extra time at home as you will notice a farricher and deeper flavour from roasted bones. You also want to make sure that you have your butcher give you bones with bone marrow as that will ensure flavour is at its maximum.
If you don’t have time or the inclination to roast the bones, you really can skip the step and just place all the ingredients in a pot, cover with water and get on with it. The trick to clear beef stock is to not stir the pot once you have the roasted bones in the water and on the hob – but never fear! If you are addicted to the wooden spoon and its stirring action, and you forget you aren’t meant to touch it, then I’ve also included the recipe for how to clarify your stock – or you can just enjoy it slightly cloudy as at home, it makes no difference.
This isn’t a sponsored post, but a big shout out goes to Scanpanwho heard I was planning to make beef stock and sent me this 7.2L Axis Scanpan Stockpot to play with (feel free to read the disclaimer at the end of this post).
Homemade Beef Stock and How to Clarify Stock
Ingredients
- 1.7kg beef marrow bones
- 300g beef short ribs, cut into individual chunks
- 1 bunch dutch carrots, halved (tops retained but cut)
- 4 celery stalks, cut in 3cm sections
- 5-6 medium shallots, peeled with tops and bottoms removed
- 1 head garlic, sliced in half
- 1/2 bunch continental parsley stems
- 2 bay leaves
- 5 sprigs thyme
- 1/2 teaspoon black peppercorns
Directions
Preheat oven to 230° Celsius (450° Fahrenheit). Place the bones in a large baking dish and roast for 30 minutes tossing occasionally. After 30 minutes, add the carrot halves, celery, shallots and garlic and roast for another 30 minutes tossing occasionally.
Transfer the roasted bones and vegetables to a large 7.2L stockpot and add carrot tops, parsley stems, thyme, bay leaves and peppercorns, then cover with water till it reaches the 7L line (or until everything is covered). Bring to a gentle simmer, then reduce the heat and simmer for 4 hours without stirring. Top up with water as necessary over this time. If the foam rises to the top during the simmering, gently skim the foam from the top of the pot.
After 4 hours, remove the large bones and vegetables gently with tongs (use the leftover marrow, meat from the beef short rib and carrots as a pie filling). Line a sieve with two layers of cheesecloth andpour the stock through into another large pot. Set aside and cool to room temperature, then transfer to smaller containers for individual dishsizes and freeze for up to three months.
*NB: You can skip roasting the bones and vegetables if you are short on time, but note that the stock won't be as rich.
HOW TO CLARIFY STOCK
If you have been impatient while making beef or chicken stock and stirred it while simmering, your stock will come out cloudy. Now, you don't really need to clarify your stock as the cloudiness is really only aesthetic, but if youwould like a clearer stock, then the answer is eggs.
After you have strained the stock, clean the stockpot and pour the liquid back in. Whip two egg whites to soft peaks then stir into the stock and bring the stock to a rolling boil. Turn the heat off and let the stock cool. Strain the liquid again through two layers of cheesecloth.
Chew Town was not paid to develop this recipe, but was giftedthe Axis Stockpot from Scanpan,with thanks. If you would like to learn more about Scanpan visit the Australianwebsite. To read Chew Town’s disclosure policy please visit theAboutpage.
FAQs
You can never go wrong with thyme sprigs, sage leaves, and bay leaves. Red wine vinegar. Adding an acidic ingredient like red wine vinegar, red wine, lemon juice, or apple cider vinegar is supposed to help break down the bones and extract the nutrients, creating a flavorful, nutrient-dense broth.
What is the ratio of beef stock to water? ›
The basic ratio for a good stock is 100% water, 50% bones and 10% mirepoix. To make it a rich stock you need to roast the bones and I like to bump the bones up to about 60% and the mirpoix to 15%.
How long does it take for beef stock to reduce? ›
Add 4 cups water, beef broth, and thyme sprigs. Bring to boil, reduce heat to medium, and simmer until liquid is reduced to 2 cups, about 2 1/2 hours.
Are beef broth and beef stock the same thing? ›
Broth is stock's cousin but has some key differences. Although both stock and broth involve simmering in water, broth uses meat while stock uses bones. As a result, broth contains very little protein, a key ingredient in building flavor.
Why put vinegar in beef broth? ›
Then add 1-2 Tbsp (15-30ml) apple cider vinegar, which is added primarily as the acidity breaks down the collagen and makes it more abundant in the broth.
How do you deepen the flavor of broth? ›
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
How do you doctor up beef stock? ›
Add Whole Spices
Spice up store-bought stock with whole peppercorns, bay leaves, star anise, or a cinnamon stick. Whole spices can add tremendous flavor to a stock. You might not think that bay leaves do much, but those dried leaves add an herbal flavor that helps make your stock more complex.
What is the difference between a stock and a broth? ›
Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.
Do you put beef stock in hot or cold water? ›
Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones. Put the heat on high and bring the pot to a low simmer. Reduce the heat to low. If you have a candy or meat thermometer, the temperature of the water should be between 180° and 200°F (boiling is 212°F).
What is the recommended simmer time for beef stock? ›
3 – 8 hour simmer on stove – Simmer stock on the stove, for a minimum of 3 hours and ideally up to 8 hours. Stove is the traditional method, and it's entirely hands-off. The heat should be so low that you only get a little bubble every once in a while, and it doesn't need stirring.
As for time, if you don't cook a stock long enough, you risk not extracting sufficient flavor or gelatin. Cook it too long, though, and you get into a case of seriously diminishing returns.
Can you overcook beef stock? ›
There's a limit to how much flavor a given ingredient will impart—past that, extra time just turns everything to mush. Big beef or lamb bones can be cooked for up to eight hours, or overnight. Chicken bones are more like four to six. Veggies give up all their flavor in about an hour.
What must you not do when cooking stock? ›
For a clear stock, never let it boil and never stir it. Avoid adding salt if reducing the stock later. Concentrate the flavors by simmering the stock further after straining.
Which is healthier beef broth or beef stock? ›
Stock, whether homemade or store-bought, is considered healthier because it's inherently higher in protein and usually contains less sodium per serving than broth. Keep in mind that neither stock nor broth are a significant source of protein on their own.
What happens if I use beef stock instead of beef broth? ›
Can You Substitute Broth for Stock? You can always substitute equal parts broth for stock. Since stock is generally thicker and more flavorful, you might find your favorite recipes get more of a flavor boost by using stock.
How do I add flavor to bland beef soup? ›
Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt.
What makes beef bone broth taste better? ›
Turmeric, cayenne pepper, and ginger can also be added for extra flavor and possibly even some nutritional benefits. Just make sure that you choose your seasonings based on the type of bone broth you're trying to make and the flavor you're trying to create by the end of it. Not all broths are created equal.
How do you make beef more flavorful? ›
Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings.
Why does my broth have no flavor? ›
If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.
