This Trick Forever Changed The Way I Make Beef Stock
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- Опубликовано: 27 сен 2024
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Beef Stock Recipe:
5 pounds mixed meaty beef bones like shank, neck, ribs, marrow bones, oxtails, shin, knuckles scraps, and trimmings.
1 4 oz tube of tomato paste
3 carrots halved
1 onion halved and browned in 1 tbsp of oil in a hot pan
1 leek white part only (optional)
1 tsp whole black peppercorns
5 quarts water
5 sprigs thyme
10 sprigs parsley
1 tsp kosher salt
Remouillage Recipe:
Leftover Beef bones from above
3 carrots halved
1 onion halved
1 leek white part only
1 tsp whole black peppercorns
5 quarts water (7-8 quarts if you require more stock)
5 sprigs thyme
10 sprigs parsley
1 tsp kosher salt
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Jesus loves you and may God bless you
Have you not heard of the word savory? Using foreign words that mean the same doesn't make you special... if anything it makes you look like you have your head up your butt.
Sonny, you are using the wrong tool at 7:20 to skim fat and scum off of your stock. Use an Asian style fat skimmer. They have an ultra fine metal mesh, and for some reason, water passes through the mesh trivially, but fat doesn't like to, and only does so with difficulty. Fat seems to have higher surface tension in the presence of fine steel mesh. This lets you skim the fat off with far less effort and time than it takes using a ladle.
Your genuine passion and energy has gotten me into cooking, which has had a huge impact on my physical and mental health. Thank you.
Did you make lobster?
Best comment posted
This truly means the world to me, it honestly keeps me doing this job.
Dang. Your enthusiasm makes me want to do the same 😂😁
That's AWESOME!! It only gets better from here! Love, peace,and great health to you!!❤✌💪
My life changed too when I started doing this and putting money in stocks. The first few years it as really great, but this year I haven't felt like my portfolio is doing well. I have lost more than $40,000 from my portfolio the past four months, and it's now very worrisome.
The year has been really rough for everybody. But I've been able to cushion the effect though. Have you thought of using an investment advisor? They can make you good money especially during uncertain times like this.
Yes, I agree. I use a financial advisor too. Same person since 2020. I don't worry about whether the economy is going up or down or sideways. I always ride through.
Oh, really? I have never thought of that as an option. Can I ask who it is you've been working with? I bet I could use some help myself.
My CFA NICOLE ANASTASIA PLUMLEE a renowned figure in her line of work. I recommend researching her credentials further... She has many years of experience and is a valuable resource for anyone looking to navigate the financial market..
Thank you for the lead. I searched her up, and I have sent her an email. I hope she gets back to me soon.
I can attest to getting beef bone cut offs for free. Went to a local butcher in the next town over and asked him if he had any cutoffs/bones he was going to toss. I explained I was going to try to make home made beef stock. He literally gave me almost 30 lbs for free, excellent cuts full of marrow. I offered him money, but all he wanted was some of my homemade stock in return. I happily gave him a bunch after.
Nice!
Wow, I have to pay a smaller fortune for bones at my local supermarket.
@@Greblav If you have any local farms near you, I'd suggest you approach and just ask the farmer. They may know someone that butchers and be able to help you out. Or ask around at a local farmers market, someone is bound to know someone. Heck, even ask your co workers. Thats how I found the gentleman that hooked me up.
Around here that tray of bones is like $50. If they don't sell for stock, they'll get twice as much $ once they are smoked for dogs.
Top tip, do your remouillage in a pressure cooker. It will extract all the last of the gelatin from the bones to make that second stock almost as unctuous as the first one.
pressure cookers are SICK. Bones after it just goes to paste )
Best stock i've ever ate was always from pressure cooker. It takes all flawors from meat, bones and veggies into the stock.
I argue with myself whether to use my pressure cooker (holds less, but more concentrated flavor) or the big old roasting pan. When I use the pressure cooker, I only cook for an hour-and-a-half. For this 8-hour cook, should I bump the time up by a lot?
Edit: you know the pressure cooker has done its best, because if you taste the meat, there's pretty much zero flavor left in it.
@@jvallas I usually go for between 2 and three hours, three if I'm not pushed for time.
That extra time is just for getting more gelatin out of the bones but I think after that you are getting rapidly diminishing returns.
@@jvallas look, I use a pressure cooker to extract all the flavors from vegetable trimmings, meat trimmings, leftover bones and cartilage. The pressure cooker forces the food to release all its vitamins, aromatic oils and nutrients into the broth without loss. I use this broth to make soups and sauces without wasting good ingredients on sauces. I cook good ingredients (tenderloins, steaks, filets, main parts of vegetables) in a cast iron skillet. And already into it I add the result of the pressure cooker to improve the taste.
oh, i think i got misunderstanding. im using
Afghan Pressure Cooker "kazan". it has a lot higher pressure and after it bones simply crumble into dust if you squeeze them, since all the useful substances under pressure went into the broth.
I was taught to make stock by my grandmother, she taught us to remove the bones at the 2.5- 3 hhr mark and strip the meat from the bones. Rather than blacken the vegetables as you did, she taught us to cut them into similar sized pieces and brown them in tallow/lard/chicken fat depending on the stock. Theses where also pulled from the stock along with the bones meat and saved, from these we would make pie filling with some "fresh" vegetables and this rolled into teaching us how to make pastry. She went through two world wars and the great depression and learned the value of waste not want not from experiance. With how our modern world is going learning from our grandparents and great grandparents if possable is wise. As a side note my grandfather would put the bones in the fire and would later grind the bones mixed with the ash for the garden to grow more vegetables. Thanks your for the video making a secondary light stock was new to us and valuable knowledge, Take care, God bless one and all.
The old timers knew how to use everything.
Pie filling, that sounds delicious. Thank you for you very informative post including the garden hack. 🤗❤️ P.S. I use the meat in curry sauce, it’s very delicious.
That touched me. It was a quick reminder of gratitude for the greatest generation fading in the rearview mirror.
That generation was 90-100 yrs old in 2000, genius. They’ve been gone for over 20 years. So close!
I learned how to do this almost 40 years ago, and i make my BeefStock about a week after Thanksgiving......to be ready for Christmas Prime Rib.
I make my own Chicken Stock all through the year......but Beef Scraps and Bones have come increasingly harder for me to find.....i have a special bin in my deep freeze......when i come across them , Im ON IT!.....i gotta say SONNY.....you totally nailed this .
When I learned this i was early 20's, and did MASS Quantities of Prime Rib Bones in Huge Hotel Roasting Pans that could hold 3 Boneoff Prime Ribs.....then make the stock in a 20 Gallon Tip Kettle. I got so good, suddenly it was my job.......never caught on the old timers didnt want to do the heavy lifting, or babysitting the Ovens or Kettle.......so yeah, Sonny, I DO KNOW!
Here’s a tip: After you make your stock and freeze it in deli containers , run the container until a bit of hot water until the stock loosens, pop it into a vacuum sealer bag and seal the bag. Your stock will last many more months in the freezer because air can’t get to it.
Another tip, make very gelatious stock and put it into Tupperware.
Once cool, tip it onto a chopping board, chop into cubes. Put on a plate and freeze separately. Then you can put them in a food bag and take them out one frozen stock cube at a time.
@@tomallcock3185 great tip but you can easily use cheap ice cube trays! Thanks for sharing, and, remember to label the bag with the date that you have prepared the beef cubes. Even the best prepared beef stock will degrade after 6 months, turning bitter tasting. Happy cooking!
@@michaelsalmon6436 that's another good tip. This is what the internet is best at.
Souper Cubes makes a tray specifically for freezing stocks and broths
And that is a great idea, however, I will add, reduce your stock by half. Then freeze it. If you need two cups of stock, use one cup of reduced stock and add one cup of water.
I'm bald
Jesus loves you and may God bless you
first
Eh, a man doesn't need hair if he can cook like you do. Lol
And yes, Jesus loves you anyway. 😊
Hi Bald, im Dad.
Bless you. It was a great run. RIP dudecancook former beautiful hairline.
I love seeing the number of comments about how YOU, Mr. Dude, were so fundamental in teaching people to cook! I have to add my own. I make your BBQ sauce and Rosemary salt, and experiment with both, all the time. I have friends and co-workers who are constantly asking, "when's the next time you're going to make this?" It feels amazing. Huge thank you to you, and the team!
Best cooking channel on YT by a mile!
by a country mile
Your cooking lessons are so great! My family often eats in silence because of the concepts and best cooking practices you share with us. I apply your tips to everything I cook. Love how you reinforce your tips in each video!
Been cooking a long time so thought to add something here. I make my own Vietnamese beef pho broth Hanoi style so spent a year researching how its done. I even spent 3 months in SEA wandering around learning how they make their broths. The one thing i found that makes a broth richer with out compromising the flavor profile of the beef is to use a pound of chicken feet for every gallon of stock that you intend to finish with. They are extremely high in collagen which adds that desired richness. They are also inexpensive at ~$2.50/lb at most Asian groceries.
I make batches of two gallons each overnight adding the aromatics for the last hour of the low simmer, then freeze it in 1/2 gallon volumes using zip-locks. I have pho bo broth when i need it.
I just made stock last week. Cant wait to see everything I could have changed!
Suggestion. When placing your fantastic liquid into a container, turn it upside down when placing it into the fridge. The next day you just need to pour out your stock as all the fat is on the bottom.
So simple but genius
You are my inspiration to start cooking. Thank you so much.
One of my favorite uses of my chamber sealer is to make flat panels (4 cups each) of stock for the freezer.
I don't know what it is that sets you apart and elevates you above any other chef/cooking RUclips channel I have ever watched, but your channel is amazing and you're inspiring. Love it!
What about blanching your bones before cooking them to remove some of the impurities?
you can do that if you want a really really clean stock, might be a bit overkill for most people but they do that in high end restaurants
If you're making something like Phở or a consommé this works nicely. Mind you, I roast bones for Phở too, and if you keep the stock at a bare simmer and skim it every so often, the clarity ends up wonderful anyway
This was super interesting. I started making my own chicken and beef stocks about a year ago. I make them in a 20qt pot (and sometimes also have an additional 12 qt Dutch oven going). The big different here for me is that I often throw a ton of veggies in just for the nutrients. I’ve got two little kids and sneaking micronutrients in anywhere I can is always a bonus. I ALSO tend to try to use the really gelatinous stuff for everything - soups included. Reason being that I love the mouthfeel AND love knowing everyone is getting all of that extra protein in the form of collagen. Perhaps it’s unnecessary, or maybe. Just a matter of preference.
Definitely gonna try some of the other tricks though…and this fuels my desire for a vacuum sealer
I follow your method, except I do add the celery and garlic. But when I make stock, I use around 20-25lbs of beef bones and cook it outdoors in a large tamale pot on my turkey fryer burner. Another secret I use is about 5lbs of chicken feet for extra gelatin.
When it’s finished, I pressure can in quarts and pints. That way it’s shelf stable and ready without thawing.
Last batch was just over 4 gallons. I am set for the next year.
I made some just like you did. I used chef Jean-Pierre’s recipe. I recently added a quarter quart to some braised beef short ribs and it took the resulting sauce to an entirely different level.
Definitely make this!
Love the passion, wish I had time for this labor of love. Make me appreciate my mom's cooking growing up. She did not skip steps. ❤
I was told that salt prevents the bones from breaking down as well and adding to the stock, and to use a couple glugs of vinegar for the opposite effect....or wine.
One thing I learned a long time ago was when you first add the liquid is to add a tiny amount (1 teaspoon per 5 litres) of apple cider vinegar to help extract the extra collagen and minerals from the bones. Especially when doing chicken foot/neck.
Just want to say, I'm loving this new style of humour you and marcus are doing.
Your vids have stepped my cooking game up like 20 notches. Thank you so much! Keep killing it!
Making my own stocks for a few years now, and guys, it really changes everything when you have good stock right at hand in the kitchen.
I save all my onion skins and vegetable scraps in a freezer bag. Also save all bones from our dinners. When I have enough to make broth, I add all to a huge water canning pot and add some fresh or dried herbs from my garden. Add a couple tablespoons of apple cider vinegar and water to fill the pot. I proceed to simmer this for 48 hours or more, adding water to keep the level up. I then get my jars and lids and pressure canner, and can according to directions, hot pack. Label jars and store in proper rotation. I haven't used a lot of beef bones so I'm very excited to see if I have a local butcher. Thanks for sharing your talents. ❤
Sonny, that looks amazing! Kudos to Marcus for his efforts and contributions to these videos! 🙂😋😎❤
Peace and Love To All, Jiiu ✌🏻
This is the best beef stock video I have ever seen and I have learned a lot from it. Thank you! Can you please provide a link to the vacuum seal machine you use? Thank you.
I put my demiglace in icecube trays. I love my chamber vac for things with fluidity.
No matter what stock I'm making, I always add all the brown onion skin I have on hand. Always. Firm rule. That changes the depth of flavor immeasurably. I don't know why, but it's amazing to me.
This is the base of French Oignion Soupe. Once the stock is made, the Soupe doesn't take long, so it's easy for people to assume it's trivial to make. Which it is, if you're on the ball 3 months in advance.
"How do you make this? It's so delicious!"
"Be a good cook 3 months ago"
I cook the vegetables and meat in separate pots, then add them together at the end. This lets me make twice as much at a time, about 24 quarts. I re-run the bones through a pressure cooker for two hours, and add that as well. I don't have enough room in my freezer, so I can the stock and keep it for months.
This changed a ton for me, thank you Sonny
Great video. I freeze my stock in the deli the containers then pop out the frozen stock and vacuum seal them . The stock last month’s longer that way.
I'm really impressed with this video. I've been studying Ramins, Pho's ,Wor Wontons, Consumes, etc.. online, and this video really good. 😊
This is one of your top 10 videos !!!
Big thumbs up for this video!!!
I love making stock, and you give several tricks that I'm going to use from now on! Blackening the onions and leek, I'm gonna try that.
I'm accustomed to tomato paste out of a can but a tube looks way more practical here.
I was always looking for more foamy stuff to take out so there were some stocks where I didn't even skim anything, that's clear now (no pun intended)
The remouillage; I was cooking my bones for 12 hours before throwing in the veggies for another 4. This is a bit more work but having two different stocks instead of one(with the flavor in between those two) is probably worth it.
My tip for everyone is the herb Marjoran. It's delicious. floral, and it goes very well with almost all spices, like thyme and rosemary. I discovered it a few years back and I can't for the life of me understand why I never see anyone using or even mentioning it. When I put it in my beefstock I got so many compliments and questions about that one specific flavor which nobody could identify.
I am making this right now and our house has smelled crazy good all day with the scent of this amazing stock. Thank you for the amazing tutorial Sonny!
It's like a shadow of an erd tree
Sonny is brilliant for the fish imitation. Comic relief 😌.
For skimming the scum, may I suggest a fine mesh spider? Gets all the scum and leaves behind all the stock.
“I can’t believe i spent over 17 minutes watching and paying very intense attention to this video…wait, yes I do”! I’m a passionate home cook😁🙌🏽this video is gravy gold❤Thank you❤
Thanks brother. Love your channel. Just bought a large stock pot. Looking forward to trying this method.
Could you add some beef fat scraps, when making the remouillage, to slow down the evaporation?
Btw, LOVE your videos. When will you be coming out with a hard copy cookbook? Yes, I'm old school. Plus, I collect cookbooks!
Nice job, I love stock videos. Have you tried instant pot tonkatsu broth? it cuts the time down to like 4 hrs and it's just as good.
4:00 vietnamese pho uses that technique too
Coming from Turkey I can say charred food can taste way better than seared until brown
I'm making this right now and my kitchen smells ridiculously good! I have made beef stock before, but I don't think I put enough bones/meat, and I haven't tried using roasted tomato paste so I'm curious how that's going to turn out.
I have bought 2 kinds of deli containers from Amazon in the past. I need more, and I'm hoping these are the ones I preferred. I can't tell from looking at the picture, but one kind are a type of hard but very clear plastic - could break if you really tried (least fave, not flexible the way the others are). 2nd kind is very flexible and just slightly opaque. I think that's what these are. If so, they're great.
I may have missed it if you said it, but you can add unflavored gelatin to the stock to make it thicker/richer with the extra gelatin/collagen. It makes cooking down a dime-glaze much faster.
Thoughts on stretching stock out with vinegar (for bone broths) and refined coconut oil (to boost saturated fats)?
the only thing: demi-glacé is not just a reduced stock. there’s a whole lot more to it, but the stock is def a main ingredient.
lol I also can't resist pulling one of those beef plate ribs out when it's ready; a little salt and a brush of my fav bbq sauce -- chef's treat!
Thank you!❤❤❤
I melt my fat from the sheet tray and from the top (after cold resting) in a takeout container in the microwave until remelted. When room temp, I use my board scraper to cut a grid in the semi solid fat right to the bottom, then just pop the whole thing in my freezer. Instant fat chunks for the best pancakes, fried rice, eggs, etc.
Around 12:00 Why not use the fat you saved from the par to cover the remulade while it simmers? I understand the idea of getting the bones you can find, but I stick to veal. I order a day in advance and have the butcher slice them up. I may add to that as a base with other bones and scraps saved, but I'm not sure there is a better base bone and that is how *I* learned.
In any case, this video didnt suck. That's praise in the kitchens I worked in.
"It's like a shadow of a boil." Excellent metaphor, dude. I'm in!
Awesome brother. Everything perfect except the demi. Not the classic method, but who has the time. Equal portions fond de veau brun and sauce Espagnole reduced by half. Done lol. Don't hate, love you and ur channel
One of the best video on stock. Thank you
The subtle plug worked!
I don't ever have beef bones , so , I am always making chicken or vegetable stock usually , but , I do love a good beef stock .
Go with a wooden spoon when you scrape the bit ls from the pan.
I made lamb birria and saved the fat to use to fry the tortilla to make quesabirria tacos.
Yo! I have a vacuum sealer that I LOVE! It's so handy for saving some left overs, buying food in bulk, etc. I think it would be freaking sweet to see how rude you use your vacuum sealer...
Steve o impression was spot on
Shadow of a boil, I use the term ”the broth stsrts smiling” 🙂
I have just begun my pho journey, I refuse to use tomato paste 😂 I'm torching the onion before roasting with my short rib. I let the stock go cold and remove the marrow fat in big lumps. Much easier. Season last.
Whats the benefit of roasting the tomato paste on the beef versus cooking it out on the bottom of the pot?
I've never heard of a Remouillage but honestly it makes so much sense. Definitely going to try it out 👍
One thing I was always taught with stocks is to keep it out of the danger zone = 40 - 140 f for more than 1.5 hours it is spoiled because of bacteria growth in fact your chances of food poisoning doubles within 20 minutes at room temperature with stocks. That is exactly why I keep an ice wand available as well as an ice bath so I can cool a stock below 60 f in 15 minutes.
Love your cooking, Thank you for your expertise again
No doubt, this is the way it’s done.
I’ve also discovered cow feet for stock.
Simmer at least 12 hours preferably 24,
salt and pepper that’s it. Incredible beef flavor and collagen.
Regrettably passing on them for years at my local Mexican grocery.
I wish i had yours kitchen products.
Thank you for Sharing
I need a That Dude Can Cook "Whispering Carrots" t-shirt.
Sonny you never disappoint. Love your content and you are such an amazing teacher. Great video.
You got any of those quart container solutions for people trying to avoid plastic?
if this guy worked in restaurants that made their own beef stock this guy was workin in some top tier restaurants
Informative and fun!
Great information!!!! Thanks!!!
You guys are so silly... in the best possible way... highly entertaining, but serious about the cooking. Your stock hits it out of the ballpark!
Thanks dude. Greatly appreciated.
Love the whimper!
Back to enjoy that Dude!
I think you want to cut the carrots in half to expose the xylem which is sweeter
Tips you offer on making stock are great...but what your doing to that fridge in your yard I don't get it?
@thatdudecancook, A question for you. I put bones, trimmed fat, other ingredients into a pressure cooker after roasting and I think it gets more flavor out of everything than boiling, but I never tried simmering this way. I also reduce it down to next to nothing before freezing so I basically have bullion. I often try to do it fast with higher heat just to get it done. Low heat seems like it would produce better flavor, so I'll try your method. Would you say that pressure cooking to make stock is inherently bad? Have you ever tried it? I notice after pressure cooking chicken bones for a long time you can crush them with your fingers. then I have cooked more to get the marrow extracted, but I never tested to see if it tasted good. just presumed it did and added it to the original batch of stock.
I don't know what it is, but this video hit new heights for me. Thoroughly entertained. Keep it up Sonny
Edit:
I made a turkey & veg stock back after Xmas, I wish wish I saw this video back then, lots have been learned for my next attempt; chicken and veg stock to come!
Great video! I wish you would make a video of making a stock with your standard store bought air chilled whole chicken. I usually take the breast and thighs off the chicken, and make a stock out of the rest. I want to know the "cheffy" way of doing it :)
When you were scraping the fond, Barry White would have been the perfect background music
O holy night, dude has a pan that's clearly been USED! You never see that in a cooking video! Everyone has pans that look brand new, but here's a pan that's definitely been worked. Looks like my elderly All-Clad.
*TheDudeCanCook* Bravo well done, thank-you sir for taking the time to bring us along. GOD Bless. (( New Sub ))
can you show me how to make Japanese stir fry using cabbage please? i promised my mom i would try it
That’s a kiwi boil up! Yummmmmmmmmm
Thank you!
This dude can cook! He should think of a title to prove it.
Sweet cowboy shirt Marcus!