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|CathyZ from Kauai||
Just made about 6 quarts of this lovely beefy gold for Christmas Eve
Joined: Dec 10, 2005
Posted to Thread #30055 at 4:27 pm on Dec 29, 2017
Hi Jane- I make a lot of stock. I just made a big batch to make French Onion Soup out of for Christmas Eve dinner. Here is my tried and true method- pretty much thanks to Julia's teachings: find marrow bones, get a slab of beef ribs (cut them apart but leave the meat), find steak or rib roast bones, use chicken bones, pork bones as well if you can find them. At the same time peel a couple large onions (cut in two), use a goodly amount of peeled carrots and celery. Get a leek or two if you like and wash/ cut it or them. Put all this in a big roasting pan and roast at 400 degrees, turning stuff once in a while- until everything is browned well. Take the pan out of the oven and dump it all into a big stock pot (remember to deglaze the pan with broth or water). Pour in 2 quarts of purchased beef broth, 2 quarts of purchased chicken broth and enough water to cover the bones and veg (I use my homemade broth that I keep in the freezer). Simmer, covered, for 3-4 hours. Scoop out all the stuff, strain and cool down. (we eat the beef rib meat for dinner- delicious). I have two fat separators that I use to take the grease off but an equally efficient way is to refrigerate the stock and just pull the fat layer off to discard. At this point I taste the stock and either cook it down to intensify it or just adjust the seasonings (pepper, thyme, bay leaf). Liquid gold.
I am posting a photo of everything just ready to go into the oven.
I keep what I call a big (2 gallon zip) "bone bag" in the freezer where I toss in chicken/ turkey carcasses, lamb chop bones, beef bones, pork bones, chicken skin, etc. Both raw and leftover bones from dinners. When the bag is full, into the stock pot it all goes and gets covered by chicken broth and some water. I always have containers of this lovely finished stock on hand.
Other messages in this thread:
- 30055. ISO: your best homemade beef stock recipe.TIA! [NT] - cheezz - 6:49am on 12/29/17 (11)
- Roast the bones [LINK] - colleenmomof2 - 12:29pm on 12/29/17
- Yep. Roasting is the key. [NT] - MarilynFL - 3:04pm on 12/30/17
- Just made about 6 quarts of this lovely beefy gold for Christmas Eve [IMAGE] - CathyZ from Kauai - 4:27pm on 12/29/17
- SO YUM!!! I snagged some of my sisters bones and scraps from the Christmas prime rib :) [NT] - cheezz - 8:59pm on 01/01/18
- All good. Bones, meat, long simmer, etc. I do that too, but I most-often use a CI quick beef broth - Michael in Phoenix - 4:34pm on 12/29/17
- Yes, Michael, please post...thank you! [NT] - cheezz - 5:20pm on 12/29/17
- I posted this in September, as it turns out. Click the link. [NT] [LINK] - Michael in Phoenix - 12:33am on 12/30/17
- Thank you ladies! I knew I could count on you :) [NT] - cheezz - 5:21pm on 12/29/17
- Just found this slow cooker bone broth recipe [LINK] - colleenmomof2 - 5:28pm on 01/01/18
- BONES!!!! - Richard in Cincy - 4:18am on 01/04/18
- You are fortunate! These days it's even hard to find a place that does their own butchering [NT] - cheezz - 7:45pm on 01/08/18