Make one of the most fundamental recipes in all of cookery with this rich and delicious homemade beef stock. Beef stock is a …
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Homemade Beef Stock Recipe
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Brilliant!
Amazing looking stock. I'll be trying this soon. I don't have much freezer space so I'll be looking up how to can it, if its possible. I would love to see a video on how to can different things. Im only cooking for one so having small batches would be helpful. Also, I would love to see a video on what to look for when shopping for veggies and meats. I'm new to all this fine cooking. But anyways, love the video, love the channel. Keep these great recipes coming.
Mmmph I always rubbed the bones with tomato paste (the olive oil) before roasting…
Should I put the lid on the pot while it's cooking?
Beef stock plus tomato paste equals SUACE ESPAGNOLE or at least according to Escoffier and he created the sauce.
Are you from Michigan chef??
@Chef Billy Parisi spending a cold Blizzard day watching your videos…. again! I've done your chicken stock, I eat a lot of chicken.
Thought I should learn how to do beef. I freeze it in quart bags, laid flat. Thanks for all of your videos!
Very great recipe Billy , try also to substitute a part of your beef bones with veal feet ( unroasted and unbrowned ) in order to become more gelatinous stock
How large is your stock pot?
This looks bomb 💣 can’t wait try this 👍🇲🇽🎭🎬
Looks good, but the red wine and garlic might set off the flavor of other dishes.
You can deglaze with water or even a store-bought beef broth so you don’t have that red wine flavor in all of your dishes.
Garlic can be added when you make the final product with the beef broth.
I like that he didn’t include any salt.
Finally, those bones don’t have much meet on them! I save and freeze my beef trimmings, then thaw and add them to the pan when I put it in the oven.
Since you already have the Mason Jars, maybe you should try pressure canning your stocks. I do this all the time because I don't have the fridge/freezer space for all the stocks I make
A beef stock without any beef in it. Interesting.
Can i make this in the instapot, like I make my chicken bone broth????
Do you put the lid on the stockpot?? Seems like you don’t in the video.
This is not beef stock
Gracias me encanta como espricas saludos desde Venezuela
Thank you Chef Billy…a question..if you make a beef stock and it hasn't become gelatinous does that mean it's a lesser stock? Does the addition of red wine and tomato paste help extract gelatine from the bones?
What I do whit the veggies?
Is it a good idea to boil it down to concentrate it for more efficient storage?
Even the testicles?
No tomato paste?
I made 10 liters of beef stock, then canned them for 25minutes as directed. Noticed small bubbles in each liter jar after a few weeks – discarded all… what did I miss?
Is there anything other than tomato paste that I can use? Bc I have a nightshade intolerance.
Don't you chill the strained stock overnight and then de-fat?
Sometimes I find veal neck bones at my local market; I watch for them, snap them up & keep 'em in the freezer!
My parents taught me never to waste food and to use all of the animal, out of respect for the animals' sacrifice; we raised most of our own food, including meat.
Great video. Should we vary the vegetables for what stock we make?
Cheers.
Chef, do you know if canning the stock with a pressure cooker with change the appearance and or flavor?
Greeding from Croatia! Is it Demi-glace?
Never lasted 6-9 months, i use it within a month, and usually make about 2-3 litres
That was an awesome tutorial! Thank you. Great tip on not boiling your stock, I had no idea that caused it to be cloudy. I home can poultry stock but I need a good recipe for a full flavor, rich beef stock and I came to the right place! Can't wait to make this.
What do you do with leftover bones and vegetables?
I buy beef bones to supplement my dog’s food 🤔
Super
Yes on the tomato paste, no on the garlic.
25 years? This guy looks 25.
Fantastic video ! Trying soon. How long did the broth simmer for?
Hi Chef Billy, with Red Wine if you're going to cook it down quite a long period of time, won't it acquire a bitter taste? So instead of the reds, can I use a fuller white wine such as sav blanc?
Just wondering if I use this stock as a base for vegetable soup, and the soup will have carrots, onions, and celery in it, should I still use carrots, onions, and celery to make the stock?
I respect your view on using the whole animal! Great video!
woweeeeeeee!!!!! beautiful, thank you so much for posting, I have learned a ton <3