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
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.
Is homemade beef stock better? ›
There are many benefits to making homemade beef stock. It's not only better than anything you'll buy at the store, it is also budget-friendly and can be used to greatly improve the flavor and quality of any recipe that calls for stock.
How long does homemade beef stock last? ›
Provided you store your beef broth in a container with an air-tight covering, you can expect homemade beef broth to last around 3 days in the fridge before it starts to go bad. If you are saving store bought broth, it will likely last 4 days as it has extra preservatives meant to extend its shelf life.
What is beef broth made of? ›
Beef broth is a liquid made from boiling beef bones and meat scraps. It is essentially a soup base, though it can also serve other purposes. The broth is simmered for a long time to cook every last bit of meat off the bone and deepen the flavor. It is often confused with beef stock.
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.
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.
Why discard vegetables after making stock? ›
Obviously, the vegetables left over from the broth will no longer be very tasty, but they can be reused to prepare other excellent dishes. Don't throw them away, because you can do some creative recycling with them.
How do you make beef stock more flavorful? ›
Woody herbs like rosemary, thyme, oregano, sage, tarragon, and marjoram release tons of flavor as they slowly simmer in stock. Give them a rinse and toss in a big handful of sprigs per quart of store-bought stock.
What are the cons of beef broth? ›
Although bone broth is considered healthy, it can do more harm than good to certain people. Here's why, there are side effects that some drinkers experience like gas, bloating, constipation and stomach pain.
Can you cook beef stock too long? ›
When it comes to cooking time at least. 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.
Storing or Freezing Beef Stock
Freeze stock for 3 to 5 months in freezer safe, zip top bags or freezer safe canning jars (leave an inch of room at the top for expansion as the broth freezes). Freeze in recipe-ready amounts. If you have a little remaining, freeze the stock in ice cube trays.
How to tell if beef broth is bad? ›
Signs that beef broth has gone bad include a sour smell, cloudy appearance, or the presence of mold. Consumption of spoiled beef broth can lead to symptoms like nausea, vomiting, and diarrhea.
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.
What cuts are good for beef stock? ›
Homemade beef stock or broth is a good reason to keep the meat trimmings from roasts and steaks. Use a variety of beef bones, such as neck bones, shanks, ribs, etc., along with some beef itself.
What is the brown stuff in beef broth? ›
Broth scum is simply denatured congealed protein. It comes from the meat, not the bones. It's not gelatin, which dissolves. It's mostly the same proteins that make up egg whites.
Can I substitute beef broth for beef stock? ›
You can use broth for beef stock, but the results may not be optimal. Stock is better suited for recipes that require and fat and depth of taste. Broth is better served as ingredients for delicious tasting soups, pasta dishes and seasoned dishes like pho or ramen.
Can I use broth instead of stock? ›
Stock and Broth Substitutes
In most cases, stock and broth are interchangeable. If you're in the soup aisle and can't remember whether the recipe called for stock or broth, either will do for making soup, gravy, or a flavorful pot of rice or grains. Keep in mind that stock is unseasoned, and broth is seasoned.
Can you drink stock like broth? ›
Stock is thicker than broth due to the viscosity from collagen, it also contains more calories, fat, protein, vitamins and minerals than you will find in broth. Over the past few years, stock has gained popularity as a sipping drink, commonly known as bone broth, due to the rise of the Paleo, Whole30 and keto diets.
What is the difference between Swanson beef stock and broth? ›
Stock is made similar to broth but includes simmering bones in addition to a variety of meats, vegetables, and spices in water. These ingredients also simmer for a longer period of time to enhance the flavor. Simmer time: 4 to 6 hours. The longer simmering time results in a full-bodied richer flavor.
