Here’s our best recipe.
In his words, “get beef bones and boil them”.
The good news is that I had one of those food epiphaniessoup stock comes frombones?
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I hadn’t connected the dots before.
(So why was momsimmering that turkey carcass?
Never bothered to ask.)
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Then I removed the bones, added lentils and salt, and ate it.
Also, a few veal bones will help provide gelatin to the stock.
Beef Stock vs.
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Sometimes vegetables and chunks of meat are added, too, but not always.
Stock also has no or minimal salt.
Its flavor will perk up when you add salt to the recipe you use the stock in.
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Meanwhile, broth is traditionally made using meat, vegetables, and seasoning.
Because it already has seasoning, it’s more palatable when consumed straight.
Storing or Freezing Beef Stock
Refrigerate beef stock for up to 1 week.
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Freeze in recipe-ready amounts.
If you have a little remaining, freeze the stock in ice cube trays.
Rub a little olive oil over the stew meat pieces, carrots, and onions.
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If bones begin to char at all during this cooking process, lower the heat.
They should brown, not burn.
Place the roasting pan on the stovetop on low heat (will cover 2 burners).
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Pour the browned bits and water into the stockpot.
Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot.
Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones.
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Put the heat on high and bring the pot to a low simmer.
Reduce the heat to low.
The stock should be at a bare simmer, just a bubble or two coming up here and there.
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Cover the pot loosely and let simmer low and slow for 3 to 6 hours.
Do not stir the stock while cooking.
Stirring will mix the fats in with the stock, clouding up the stock.
(Do not put this fat down your kitchen drain.
It will solidify and block your pipes.
Put it in a bowl or jar to save for cooking or to discard.)
(If you see a chunk of marrow, taste it, it’s delicious.)
Pour the stock through the sieve to strain it of remaining solids.
Let cool to room temperature then chill in the refrigerator.
Once the stock has chilled, any fat remaining will have risen to the top and solidified.
The fat forms a protective layer against bacteria while the stock is in the refrigerator.
