BASIC BEEF STOCK
Rich, hearty beef stock.
Provided by Wolverine
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 6h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
- Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
- Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
- Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 61 calories, Carbohydrate 13.9 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 978.4 mg, Sugar 3.6 g
BROWN VEAL OR BEEF STOCK
Provided by Food Network
Time 6h
Yield about 3 quarts of stock
Number Of Ingredients 7
Steps:
- Preheat the oven to 475 degrees. Roast the bones for 30 minutes or until well browned, add the onions, celery and carrots and roast for 30 minutes longer. Transfer bones and vegetables to a 1012 quart tall stockpot. Discard fat from roasting pan and deglaze with 2 cups of the water. Add this to the stock pot with remaining water, bouquet garni and tomato. Bring the liquid slowly to a boil, skimming often. Simmer for 4 5 hours, skimming occasionally and replenishing the water to keep the level of water somewhat constant.
- Strain and discard solids; let stock come to room temperature and chill. When chilled, discard surface fat. Bring back to a simmer and adjust for seasoning. If too weak for your taste, reduce, the season with salt.
- If you want to concentrate it, keep on reducing and transferring to a smaller pot until you have the consistency you want.
AB'S BEEFY BROTH
Provided by Alton Brown
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
- Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.
BROWN BEEF STOCK
In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 1/2 quarts
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees.
- Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
- Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
- Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
- Carefully pour stock through a cheesecloth-lined sieve (do not press on solids) into a large heatproof bowl or another stockpot; discard solids. Stock will be dark brown. Skim off fat if using immediately or let cool completely (in an ice water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.
BROWN STOCK
Steps:
- Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400°F. oven for 25 minutes. Add the onions and the carrots, roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well, and transfer it with a slotted spoon to a stockpot or kettle. Pour off any fat from the pan, add 2 cups water, and deglaze the pan over high heat, scraping up the brown bits. Add the liquid to the pot with 14 cups cold water and bring the liquid to a boil, skimming the froth. Add 1/2 cup cold water and bring the mixture to a simmer, skimming the froth. Add the celery, the garlic, the parsley, the salt, the thyme, and the bay leaf and simmer the mixture for 4 hours. If a more concentrated flavor is desired, boil the stock until it is reduced to the desired concentration. Strain the stock through a fine sieve into a bowl and let it cool to warm. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.
BASIC BROWN STOCK
Steps:
- Roast bones and vegetables Heat oven to 400°F. Arrange bones and beef in a single layer in a large heavy roasting pan. Drizzle with the oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
- Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig. 1.1, boil until liquid is reduced by half, about 3 minutes. Pour everything into the stockpot.
- Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches. Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
- Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids. Stock will be dark brown. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing. Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
- BROWN CHICKEN STOCK
- Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste. Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts). Bring to a boil, then reduce heat to a gentle simmer. Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently. Strain, chill, and store as directed above. Makes 2 1/2 quarts.
More about "brown beef stock recipes"
ROAST BEEF STOCK RECIPE | BON APPéTIT
Web Nov 5, 2013 Step 2. Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned …
From bonappetit.com
4.1/5 (332)Estimated Reading Time 2 minsServings 2
From bonappetit.com
4.1/5 (332)Estimated Reading Time 2 minsServings 2
- Preheat oven to 450°. Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut carrots and celery into 3” pieces; add to pan along with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes.
- Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.
- DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 3 months.
HOW TO BROWN GROUND BEEF: 15 STEPS (WITH PICTURES)
Web May 25, 2023 Submerge the container in the water, draining and replacing the water every 30 minutes until the beef is no longer frozen. 2. Choose …
From wikihow.com
Views 520K
From wikihow.com
Views 520K
HOW TO MAKE BEEF STOCK - SIMPLY RECIPES
Web Jul 15, 2022 Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until …
From simplyrecipes.com
From simplyrecipes.com
BASIC BROWN BEEF OR VEAL STOCK RECIPE - LOS ANGELES …
Web Mar 1, 2017 1. Heat the oven to 450 degrees. Place the bones in a heavy roasting pan and roast until darkened and aromatic, about 30 minutes. 2. Remove the bones and place in a large, heavy stock pot ...
From latimes.com
From latimes.com
BROWN BEEF STOCK | RICARDO
Web 4 h 35 min Ingredients 6 lbs (3 kg) beef bones 2 carrots, peeled and cut into chunks 2 stalks celery, cut into chunks 2 stalks celery, cut into chunks 2 tablespoons (30 ml) tomato paste 1/4 cup (60 ml) red wine 3 cloves …
From ricardocuisine.com
From ricardocuisine.com
HOMEMADE BEEF STOCK | RECIPETIN EATS
From recipetineats.com
5/5 (13)Category StocksCuisine French, WesternPublished Feb 3, 2021
RICH BEEF STOCK (OR BROTH) RECIPE - THE SPRUCE EATS
Web Jan 20, 2015 Roast, turning a few times so the beef browns evenly, about 40 minutes. Add the onions, carrots, and celery to the pan. Stir in the oil into the pan being sure to coat …
From thespruceeats.com
4.6/5 (90)Total Time 7 hrs 25 minsCategory Soup, IngredientCalories 1088 per serving
From thespruceeats.com
4.6/5 (90)Total Time 7 hrs 25 minsCategory Soup, IngredientCalories 1088 per serving
21 OF THE BEST INSTANT POT BEEF RIBS RECIPES - SIX SISTERS' STUFF
Web May 28, 2023 Also, make sure the individual ribs are cut small enough to cook thoroughly. Cook the ribs using high pressure and increase the cooking time. It’s also important to …
From sixsistersstuff.com
From sixsistersstuff.com
CHUCK ROAST IN THE OVEN | BEST BEEF RECIPES
Web May 12, 2023 Preheat the oven to 350˚F. Season the beef on all sides with salt and pepper. In a large Dutch oven, place the butter and vegetable oil over medium-high heat. …
From bestbeefrecipes.com
From bestbeefrecipes.com
HOW TO MAKE A BROWN BEEF STOCK LIKE NEVER BEFORE | KITCHEN …
Web This recipe is a base for many more delicio... 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!
From youtube.com
From youtube.com
BASIC BROWN STOCK RECIPE | MYRECIPES
Web Step 1 Place ribs, onion, and carrot in a shallow roasting pan. Bake at 400° for 30 minutes or until meat is browned, turning to brown all sides. Step 2 Transfer ribs, onion, and carrots …
From myrecipes.com
From myrecipes.com
HOMEMADE BEEF STOCK (BROWN STOCK) - DELICIOUS LITTLE BITES
Web Dec 29, 2021 How To Make Beef Stock Ingredients Beef Bones: you can also use veal bones, if preferred and available to you. Mirepoix: mirepoix is 50% onions, 25% carrots …
From deliciouslittlebites.com
From deliciouslittlebites.com
COOKING WITH CHEF BRYAN - BEEF GORDITAS | KUTV
Web 20 hours ago 1) Cook the ground beef and drain any excess grease. Add the mixed vegetables, diced tomato, and sauté for about 5 minutes. 2) Pour in the chicken stock …
From kutv.com
From kutv.com
28 BEST GROUND BEEF RECIPES
Web May 30, 2023 MattOlay V-H. Stretch ground beef into a few more servings with black beans so you can spend your weekly grocery budget wisely. This recipe only requires …
From allrecipes.com
From allrecipes.com
BEST SALISBURY STEAK RECIPE - HOW TO MAKE SALISBURY STEAK - DELISH
Web 1 hour ago Step 1 Drain all but 3 tablespoons fat from skillet. Reduce heat to medium and add mushrooms and 1/4 cup water. Cook, stirring occasionally, until deeply golden …
From delish.com
From delish.com
BROWN BEEF GRAVY RECIPE - SMOOTH AND SAVORY! - THE ANTHONY …
Web Oct 26, 2021 2 ¾ cups unsalted (or low-sodium) beef broth 1 teaspoon Worcestershire sauce ¾ teaspoon Kosher salt ½ teaspoon black pepper ¼ teaspoon garlic powder ¼ …
From theanthonykitchen.com
From theanthonykitchen.com
HOW TO MAKE A BROWN BEEF STOCK FROM SCRATCH (USING ESCOFFIER'S ...
Web In this cooking video tutorial will learn how to make a brown beef stock (cooking stock) from scratch using the Escoffier technique. Full recipe and ingredie...
From youtube.com
From youtube.com
HOW TO MAKE HOMEMADE BEEF STOCK - A FAMILY FEAST
Web Jan 23, 2023 Preheat oven to 450 degrees. Pour 2 ounces (1/4 cup) of the oil into a large roasting pan and place into the oven. Let the pan get hot in the oven for about ten …
From afamilyfeast.com
From afamilyfeast.com
BROWN BEEF STOCK - 9KITCHEN - NINE
Web Preheat oven 200°C /180°C (fan forced) and place bones in a large baking tray. Roast 30 minutes, turning bones over half way or until bones are browned. Remove from dish and …
From kitchen.nine.com.au
From kitchen.nine.com.au
EASY BROWN GRAVY (NO DRIPPINGS) - DRIVE ME HUNGRY
Web Jan 15, 2022 How to Make Brown Gravy Melt the butter in a large pan and add the flour. Stir continuously for about 2 minutes until a thick paste forms, called a roux. Add a bit of …
From drivemehungry.com
From drivemehungry.com
You'll also love