How to make beef stock/broth?
How do I make beef stock/broth?
I need help with what cuts of bones and/or to use to achieve a good beef stock/broth flavor and a gelled stock/broth. How many pounds of it do I need to make a stock pot of stock/broth?
Any tips or suggestions will help a lot.
Also, I have noticed that there's brown stock/broth and white stock/broth for beef. What's the difference and which one tastes better?
Stock best answer:
Answer by Nana Lamb
ANY bones and or beef stew meats will work just fine. I use the hock bones myself for making the broth.
toss in about 5 pounds of bones and a tea bag! tea is a natural tenderizer that leaves no flavor in the stock. when the beef is cooked to shreds and the broth is reduced by half, strain out the meat and bones and toss the tea bag in the trash.
I use this totally unflavored stock in a number of ways. mostly to make gravies and sauces. You can sort out the meat from the bones and put it back in the kettle with veggies for soup or stew. If you want it thickened, get the stew to boiling and stir in 2 heaping tablespoons of corn starch blended in half cup of water, and keep stirring until the "soup" is as thick as you wish.
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