Use a slice of bread to soak up the surface fat and then fry the bread. Absolutely delicious. White bread works best as Multigrain can drop little flax seeds into the stock.
@@ChefJackOvens I struggle with how much electricity/gas you have to use to boild it for hours. Just to create stock for 3L which isn't even enough for pot of soup. If making soup should i dilute stock with water further?
Thx so much.. really appreciate this vids.. as I don't like using processed stuffs.. and another thing I really appreciate was in one his videos how long to fry chicken on either sides which is a great help as most food youtubers dont do that. I have no idea how long to fry chicken breast or fish or any meat so it makes it easy when we have this types of chefs who explain EVERYTHING!! We don't have to go anywhere else. Everything is on this channel..! Thx u 👍
The plan is to have literally everything covered. Too many videos don’t explain anything and expect you to know. That’s where I come in 😉. I appreciate your support. Thank you very much!
I buy ground beef from local farmer and just got additional 50 pound (!!) of different bones for free😊 (feeling lucky) It is stock time tomorrow I think. Nice and easy recipe btw👍
Very good recipe, awesome video short and useful. Zero waste tip: all scrap put back into pot add some fresh potatoes, carrots add some rice and various grain, pasta… actually anything.. and top up with water. Get it to the boil and simmer until you get porridge. Finally you will get nutrient dense dog food. It’s old northern fashion. ✌️
Nice one, I am working Chef [not at the moment], never seen raw celery introduced to roast veg, I will try it. E ven after twenty years, I still enjoy making stocks and Demi Glace. Your channels sucess is well deserved.
A fellow chef! That’s awesome! I add raw celery as it adds a little sweetness and depth. I find that roasting it alongside the other vegetables the flavours get masked into one. Stocks and Demi glacé are good fun to make. I appreciate your kind words and support.
I appreciate your review of beef stock. Recently made Demi glacé and now I’m replenishing my chicken and beef stock. I like making my own it better that way. Thanks again
@@agheoane I ended up doing half store bought stock and half homemade and the result was great! My next batch I’ll definitely try to use just the homemade. I found it difficult to get the right color and depth of flavor in my stock. I was using rather small pot for the amount of stock that I needed so I think that was why. All in all the soup came out great 😋
Thanks Jack, I’ve been looking for a good stock recipe. I’m wanting to make some Asian soups, I could add a few Asian flavours to it as well. Great to know you can freeze it up to 6 months.
You can freeze it for many years.. I have a beef stock that we use at Christmas for a Chinese meat fondue and after it gets frozen again for the next year. It gets better every year 😅
I really appreciate you for letting me know. When I saw this comment, I instantly contacted RUclips and have since been told that this is an ongoing issue that they are working on fixing. This video has not done well at all, and I can understand why now! It’s actually quite frustrating. Thank you for letting me know, your a great person!!
Thank you for this wonderful video 😊 I just wanted to ask, if I use previously frozen beef bones...how long can I keep the stock in the fridge for after? If you could answer, I would really appreciate
You can indeed for lamb stock and chicken stock. You then have seafood scraps for a seafood stock, fish for fish stock, pork for pork stock. Muslin cloth is great.
Beef stock is used in the making of Demi Glace. It's combined with Espagnole Sauce and reduced together to make Demi Glace. I will be making all of these sauces in the near future.
I used some “Borough” beef broth from Waitrose the other day to make a gravy with and it was weak as pi55, tasted about as beefy as ready salted crisps! Really trying to find out how to get THE STRONGEST POSSIBLE BEEF flavour for GRAVIES, without the use of concentrated stock cubes that have all sorts of badness added to them. I must be about 500 yt hours in with no success. I’m thinking an extra to this would be to cook the beef longer to ALMOST burnt in order to get max caramelisation
Great question! You’re right with the extra flavour. If you roast it off it all blends into one flavour whereas if you add the celery after, it gives a pop of freshness.
I only have marrow bones. Is it possible to do it with just that or is there something I can find at my local market? Where I live, the meats are kind of limited.
Sorry for the late reply! You’re correct about the colour. It also adds a deeper flavour to the stock rather than just chucking them into the water raw.
Viren Joe Awesome! Please enjoy. It’s such an important ingredient for so many recipes. Having this on hand will make all of your dishes taste so good! 👌🙏
@@ChefJackOvens I roasted bones with veg but found that loads of fat came from bones soaking veg in oil. I drained it but its still oilly. Is it better to roast separate? Or does this not matter? Thanks again
You can roast them separately, it’s not necessary though. Which bones did you use and was there much meat left on them? The fat shouldn’t be an issue, as when it’s added to the water it will rise to the top, which you can then spoon out.
Yes it can, but it will be missing flavour which those veggies give off. Your best bet is to save all your scraps and use them in the stock (onion skins, carrot peels, celery leaves etc)
Use a slice of bread to soak up the surface fat and then fry the bread. Absolutely delicious. White bread works best as Multigrain can drop little flax seeds into the stock.
Good tip. Definitely do not throw that collagen away. It's very very good for you, especially your skin, hair and joints.
I just keep boiling and then set it into icecube trays. Essentially making my own stock cubes.
That’s an awesome way to do it!
I'm so happy I learned why it was gelatinous! I always wondered! Thank you ☺️
My boy, he finally did it! Been waiting on this one lol
Haha! Awesome. Glad you enjoyed it!
T-shirt idea... "Save it for a Stock!" I'd buy it lol
👌👌👌👌
thats a huge leek
It is haha 😂
I know 🤣 I’ve never seen a leek like that ever 😂
Better call the plumber
Sirfetch’d would be jealous
I gasped when it appeared on screen
Its finally here!! The moment we’ve all been waiting for.
Haha! Hope you enjoyed it.
At 4:00 do not remove any fat. You can peel it easier later from the top of the cold jelly. This way you don't loose any stock from the liquid fat. 👍
AWESOME!! Never been able to make a stock😍😎😋, Thank you for the recipe and lesson
No problem at all
@@ChefJackOvens I struggle with how much electricity/gas you have to use to boild it for hours. Just to create stock for 3L which isn't even enough for pot of soup. If making soup should i dilute stock with water further?
Thx so much.. really appreciate this vids.. as I don't like using processed stuffs.. and another thing I really appreciate was in one his videos how long to fry chicken on either sides which is a great help as most food youtubers dont do that. I have no idea how long to fry chicken breast or fish or any meat so it makes it easy when we have this types of chefs who explain EVERYTHING!! We don't have to go anywhere else. Everything is on this channel..! Thx u 👍
The plan is to have literally everything covered. Too many videos don’t explain anything and expect you to know. That’s where I come in 😉. I appreciate your support. Thank you very much!
@@ChefJackOvens U welcm..
I buy ground beef from local farmer and just got additional 50 pound (!!) of different bones for free😊 (feeling lucky) It is stock time tomorrow I think. Nice and easy recipe btw👍
Finally! the famous Stock. XD
It was about time I posted another.
I never even comment on RUclips, but this is the most perfect video I’ve ever seen 😂
Agreed
Very good recipe, awesome video short and useful.
Zero waste tip: all scrap put back into pot add some fresh potatoes, carrots add some rice and various grain, pasta… actually anything.. and top up with water. Get it to the boil and simmer until you get porridge. Finally you will get nutrient dense dog food. It’s old northern fashion. ✌️
Nice one, I am working Chef [not at the moment], never seen raw celery introduced to roast veg, I will try it. E ven after twenty years, I still enjoy making stocks and Demi Glace. Your channels sucess is well deserved.
A fellow chef! That’s awesome! I add raw celery as it adds a little sweetness and depth. I find that roasting it alongside the other vegetables the flavours get masked into one. Stocks and Demi glacé are good fun to make. I appreciate your kind words and support.
As well as glace de viande!!
Im going to uni soon, this'll be so useful, thank you!
I appreciate your review of beef stock. Recently made Demi glacé and now I’m replenishing my chicken and beef stock. I like making my own it better that way.
Thanks again
Amazing recipe. Thanks!
You nailed it, Chef, take care stay safe, I am off to the butcher to buy bones.
Please enjoy Patricia!
Another very informative video. Well done. He shows us it's not rocket science.
Thank you!
Simple , easy , short , smart
Many thanks from kuwait 👍
It’s a pleasure 👌
Such a wonderful recipe. A good beef stock is amazing but it does take time. I very much enjoyed watching this
I just found out about you. I love your videos. Easy to follow and with readily available ingredients.
I have made Veg stock thanks to you mate now I will have a go at this stock thanks mate
Fantastic! This stock is fantastic. It creates the most amazing flavours when added to different dishes.
Thank you very much for posting this. I am making soup for an upcoming event and this method of making beef stock is perfect.
Very nice, no nonsense video. Thank you!
Glad you think so!
I recommend using the leftover meat to prepare "Croquetas" (Spanish recipe), maybe you can try to make a video about it :)
4:02
I saw a tip for getting fat out, put ice in a ladle that's been in the freezer & let the fat solidify onto the ladle
Holy $hit... where do you live? I have never seen celery stalks so enormous in the 45+ years that I have been on this planet...Whoa.
Haha Adelaide Australia
Thank you imma use this recipe to make french onion soup for Thanksgiving
Sounds perfect 😊
That would make a brilliant French onion soup
Thank you for explaining so clearly. Shanthi from India
Watching you spoon off the fat was so satisfying 😂
Haha 😂
Very informative and helpful
Great to hear
Great and clear explanantion, you make this so easy.
Subscribed!
Awesome, thank you!
Perfect thank you. Now that we are the stock gang, lets see your veal demi glace version :)
Coming soon!
loving this channel. Thanks Jack!
Glad you enjoy it!
First time making this today!
How did you go?
@@ChefJackOvens It was amazing. I used it for onion soup my family loved it.
Love you Jack!
❤️
Thanks! Going to use this for my French Onion Soup this holiday. Thank you!!! 👍🏼
Awesome! Please enjoy it
Me too👌🏼
Hey I know it's been a year but I'm looking for a stock for french onion, how did this workout?
@@agheoane I ended up doing half store bought stock and half homemade and the result was great! My next batch I’ll definitely try to use just the homemade. I found it difficult to get the right color and depth of flavor in my stock. I was using rather small pot for the amount of stock that I needed so I think that was why. All in all the soup came out great 😋
Thanks Jack, I’ve been looking for a good stock recipe. I’m wanting to make some Asian soups, I could add a few Asian flavours to it as well. Great to know you can freeze it up to 6 months.
You can freeze it for many years.. I have a beef stock that we use at Christmas for a Chinese meat fondue and after it gets frozen again for the next year. It gets better every year 😅
Thanks for showing us how to make this Chef
Anytime! My pleasure 😊
Master recipe...!!! 👏👏. Thank you very much. 🙏🙏🙏
It’s a pleasure! Thank you
Today I learned cold beef stock turns to jelly!
There you go! Glad you learnt something. 👌👌😊
thanks chef pretty good and skoth video I love your voice and clarity my friend. lovely
Excellent tutorial thanks Jack.
So glad you enjoyed it!
Excellent! Well Done! Thank YOU!
🤤🤤
I see "STOCK" I click!!
Thats great! Hope you enjoyed it.
bro I came to see how to make a beef stock, but I just got a nostalgic feel to the music in the background
very educational Sir, thank you 🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻
I wasn’t notified I had all notifications turned on?Is this a problem your facing, also awesome recipe chef😇😇😇🥰
I really appreciate you for letting me know. When I saw this comment, I instantly contacted RUclips and have since been told that this is an ongoing issue that they are working on fixing. This video has not done well at all, and I can understand why now! It’s actually quite frustrating. Thank you for letting me know, your a great person!!
That’s a thicc stock 😈
Sure is!
Thank you for this. Helpful. :)
Thank you for this wonderful video 😊
I just wanted to ask, if I use previously frozen beef bones...how long can I keep the stock in the fridge for after?
If you could answer, I would really appreciate
YEAAAAAA
STOCK GANG 4 LIFE 😎
Stock Gang!! 👌👌
Well explained💯💯
Glad you liked it
You are so informative! Well done!
Thank you 🙏
Brilliant. Thank you
You’re very welcome 😊
can do same with lamb bones and chicken carcass..........you can also double strain it through muslin
You can indeed for lamb stock and chicken stock. You then have seafood scraps for a seafood stock, fish for fish stock, pork for pork stock. Muslin cloth is great.
That was a Good vid. I have to do it thanks again
Thank you very much. Beef stock is a very important ingredient to have as it is the foundation to some amazing dishes and sauces.
2:11 running for its life
I will learn all the new for skills from u🎉🙏🔥
Please explain the difference between this (wonderful) beef stock and the demi glace. Thanks in advance.
Beef stock is used in the making of Demi Glace. It's combined with Espagnole Sauce and reduced together to make Demi Glace. I will be making all of these sauces in the near future.
@@ChefJackOvens Thank you very much Sir for your reply! I will be waiting for your Demi Glace pesentation with great interest
How long does it store when pressure canned? Also, does it stay in liquid form once you re-liquify it?
Can you freeze this into portions. Take out for a meal and reheat that meal again? So reheating twice
Thank so much chef.
Best stock recipe I’ve seen on RUclips! Thank you!!!
can you teach us how to make consomme?
Definitely!
Hi, brilliant video, wanted to know can you freeze this and for how long
You can definitely freeze it and up to 6 months
Thankyou so much
Thanks.
No worries 😊
🤣 Everyone were waiting for this, so funny!
Your Biggest Fan Tareq
Haha, I know right! Thank you so much Tareqeh
Good and informative video as always
Glad you enjoyed it! 🙏
I used some “Borough” beef broth from Waitrose the other day to make a gravy with and it was weak as pi55, tasted about as beefy as ready salted crisps! Really trying to find out how to get THE STRONGEST POSSIBLE BEEF flavour for GRAVIES, without the use of concentrated stock cubes that have all sorts of badness added to them. I must be about 500 yt hours in with no success.
I’m thinking an extra to this would be to cook the beef longer to ALMOST burnt in order to get max caramelisation
Looks great 👍
Nice!!
Doing this on the weekend for my Minced Beef & Onion Pies. Can you confirm the temps used for roasting pls?
That's a great video.
Appreciate it, thank you 🙏
@@ChefJackOvens I'm currently giving this a go as we speak. Started at 5am (4.5hrs ago).
@@arpitpatel83 That’s an early start 😮. Let me know if you have any questions
No tomato paste?
Jack looking to make a top beef /chicken gravy for roast dinner any chance of a video. Regards Pat from England
YOU CANT STOP THE STOCK
That’s right mate!
What temperature in the oven?
Thanks Just made this today. Your advice was brilliant. Is it better to Freeze as a jelly or a liquid?
Awesome! I’d usually put it in the fridge to solidify then freeze from there 😊
I would use a larger stock pot. The impurities doesn’t really raise to the surface.
Me too, if I had one😄
So a question, why ad the celery after the roasting the veg/bones? Better flavor that way?
Great question! You’re right with the extra flavour. If you roast it off it all blends into one flavour whereas if you add the celery after, it gives a pop of freshness.
Thx a lot for this! Why not roast the celery tho?
Different flavour profiles. You can roast it if you want to
@@ChefJackOvens ahhh I see thx!
Faboulous
What's the temperature for the oven when you roast the meat and veggies?
Can the stock part be stewed in the oven
Is there a reason why you don't close the lid completely to prevent evaporation?
Can you freeze this?
I only have marrow bones. Is it possible to do it with just that or is there something I can find at my local market? Where I live, the meats are kind of limited.
Can you use frozen bones for this? Thanks!
You sure can
Thanks!
It's gotta be heavenly good if the whole process takes at least 12 hours
Oh it’s amazing!
Great thanks. Why you roast the veg? Does it give good colour I'm guessing?
Sorry for the late reply! You’re correct about the colour. It also adds a deeper flavour to the stock rather than just chucking them into the water raw.
@@ChefJackOvens I'm doing it tomorrow. Thanks for the reply
Viren Joe Awesome! Please enjoy. It’s such an important ingredient for so many recipes. Having this on hand will make all of your dishes taste so good! 👌🙏
@@ChefJackOvens I roasted bones with veg but found that loads of fat came from bones soaking veg in oil. I drained it but its still oilly. Is it better to roast separate? Or does this not matter?
Thanks again
You can roast them separately, it’s not necessary though. Which bones did you use and was there much meat left on them? The fat shouldn’t be an issue, as when it’s added to the water it will rise to the top, which you can then spoon out.
Does it matter if I use different veggies? Can stock be made without veggies?
Yes it can, but it will be missing flavour which those veggies give off. Your best bet is to save all your scraps and use them in the stock (onion skins, carrot peels, celery leaves etc)
Hi there I live in China, I don't have an oven, would you get the same effect if you panfried everything?
You can do, yes just pan fry them until browned all over. It won’t release the exact same flavour but if that’s all you have then it will work 😊
Brilliant video.. I’m going to try this
What kind of carrots are those
Can i make meatballs soup with this stock?
OMG the cow stills alive, it is moving! 5:36
That jokes kinda old
@@ChefJackOvens I just mean it is funny the way it doesnt stop moving. Not criticizing.
I’m only messing haha 🙌🙌
I JUST WANTED TO MAKE POETIN AND IT HAS GRAVY, AND GRAVY HAS BEEF STOCK AAAAA