How to: Beef Stock
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- Опубликовано: 28 сен 2023
- A Solid Beef Stock is an essential part of leveling up as a homecook. You can make a large batch, freeze it in a bag, and you’re ready to add a flavor bomb to any sauce.
Ingredients
3-4 beef bones*
*It’s good if they still have some meat and cartilage on them for extra flavor/gelatin
2 tablespoons olive oil
1 large yellow onion
2 large carrots
2 stalks celery
4 sprigs fresh parsley
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
2 bay leaves
2 sprigs fresh thyme
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
1. Cover the bones with oil, salt, and pepper and roast them at 450F/230C for 20 minutes.
2. In a large pot (big enough to eventually hold everything), sweat your roughly chopped vegetables in some olive oil, before adding everything else and filling with water JUST enough to cover everything.
3. Let it boil covered for 7-9 hours, then strain (while still warm), and let cool before putting in the fridge overnight.
4. The next day, skim off as much of the solid fat layer as you can, then bring the stock back up to a simmer for 1-2 hours to reduce the stock down by about 25%.
5. Once cooled in the fridge, the stock should be solid and jiggly wiggly. You’ve done it.
#chefskills #sauces #cooking #beef #howtocook 
Хобби
Do you just throw the skimmed fat?
No. You can use it to make beef tallow, which is a flavorful, shelf stable oil. Just simmer the fat till all the water bubble out and then strain out any particles. It's super good for stir fry or deep frying. Just use it like any other high smoke point oil. 👍
@@TriggTube thanks for the tips. Good to know. I don't know much what to do or storage, but it's wasteful to just throw it out.
Gigachads spread it on baguette
You can put it in your mashed potatoes
@@TriggTubeboil it with a lot of water to clarify. Stick in fridge, take off white fat. Melt and pass through a coffee filter if you need more clarification.
That sir is a SOLID beef stock recipe
Thanks!
@@TriggTubeBro you missed the joke
@@TriggTubeyour very close to making ptcha or gala. It's basically beef jelly just a few more steps.
@@merskyman2449urgh one of the Ashkenazi foods that I stay far away from, along with kishke (derma) and chopped liver, so many mushy savory things…
@@xPandamonit’s still a compliment so they said thanks
If your stock don't jiggle jiggle, it flows.
😂😅
Darn it, you beat me to it 😂👏🏾
I like to see it wiggle, wiggle, for sure.
Shit, you beat me to it 😂😂😂😂
you should see it wiggle wiggle, for sure
Finally a food content creator who isn't shouting into the camera or using annoying jump cuts 👍
Haha. I got you.
Sad thing is this came full circle. Years ago people complained about boring videos like this and people got famous due to those jump cuts lol
@@spacecandygames7575it's crazy, it's almost like... people like DIFFERENT THINGS??
I will not tolerate Dylan Hollis slander 😤
❤
A helpful description, no annoying ASMR, good looking food, and simple instructions? This is a great video
Yeah. ASMR 🤦not my thing. Closest you'll get from me is a music video recipe
WHAT!? I swear I was scared because my chicken and beef stock always turned solid I thought I screwed it up!!!!! Thank you so much!
Nope, you were doing it right the whole time.
Noooooooo! I hope you didn’t waste it! 😫
Tip for easy storage: measure the number of cups of stock you've made. Reduce the stock further until it is very thick. Pour into a rectangular dish and refrigerate into jello jigglers. Now cut the jelled stock into as many cubes and cups of stock made. Freeze blocks on a tray until solid then pop into a bag or container and store in the freezer. When a cup of stock is needed, place one frozen block in a measuring cup and fill with hot water to the 1 cup line. The block will rapidly melt and a quick swirl reconstitutes some lovely stock. This is great if you want to drink a mug of broth or improve the quality of ramen. It's as convenient as bouillon.
This is the info I was looking for, thank you!
This is actually VERY convenient for making reduction sauces, heat, season, and done.
This isn’t what I normally watch but it was extremely well made so I’m commenting for the algorithm, nice editing!
Thanks! I appreciate you feeding the algo for me. It works bigtime. Cheers!
Make it into broth, instead of reducing at the end
I have been in restaurants for 35 years and have made every kind of stocck imaginable; I approve of this. I see way too many assclowns acting as if they can cook and they cannot. This person actually knows
The vinegar thing isn’t really necessary, if you put enough in to change the ph by any significant amount your stock will get an undesirable taste.
If you want a more clear stock you can bring your stock up to a simmer as slowly as possible and skim the foam off the top. If you want to make it like crystal clear, that’s called a consommé, you can make what’s called an egg white “raft” to pull all the particulate out of the stock. Id recommend using a tutorial if you’ve never made it before, it can be tricky if you don’t know what you’re doing.
Also for most home applications it’s fine to add herbs and spices to your stock but remember, you can always add flavours later but you cant take them away. So any strong herbs like thyme, sage, savoury or rosemary should be avoided, that goes for wine as well, same thing as the vinegar.
If you are reducing (boiling off alot of the water) your stock any flavours you add will become concentrated, again maybe just add mirepoix, peppercorns, a few bay leaves, and leeks are a great addition if you want to toss them in they’re full of glutamates which will add depth of flavour to your stock.
If you get any small amounts of char on your bones do not reduce your stock, it will probably be fine for like soups and stuff like that but you don’t want to concentrate those flavours so avoid reduced sauces or jus.
Hopefully this helps someone lol
I agree about the flavors. The name stock refers to to how its like the trunk of a tree, as it is the basis or origin of many sauces, soups, etc. It should be made with minimal flavor so you can use it in many ways. Of course for a home kitchen you might just add the flavor if you have one specific application. That being said, if you do add flavoring to your stock, add them at the end of the simmer not the beginning. They don't need the entire 12 hours to extract all of the flavor from them.
GREAT comment. Even if nobody else read it, I learned a lot. Thank you!
gotta appreciate this public service
The vinegar will help with pulling the more gelatin out of the bones quicker
Yeah, the acid is required.
Growing up in Latin America one of my grandmas used to make this and save it. Then we would eat with steaming hot white rice. It was delicious!!! But the reason she did this was so we could have good skin, hair, and nails lol.
Yeah. Get the collagen back in the body. Grandmas are the best.
“Spoon it straight into your mouth like a Heathen”😂
🎶 my beef stock doesn’t jiggle jiggle, it folds 🎶
Beat me to it I was about to right it ahaha
Beat me to it I was about to right it ahaha
Beat me to it I was about to right it ahaha
Beat me to it I was about to right it ahaha
Beat me to it I was about to right it ahaha
Bone marrow is the food of God's. Unbelievably dense in fat soluble minerals and vitamins, and fats that keep your joints and ligaments strong.
Love it!
In some traditional markets in Indonesia, they sell marrow off the bones. My Grandmother and Aunts would make steamed tofu with bits of marrows in it. Delicious.
Well yeah no duh think about what you just said, bone marrow is good for, guess what?? Your bones!!
@defydakidd9119 I just made the comment because for some reason people demonize all animal products based on lies from political parties, when in fact they're the most beneficial and healthy things to consume when picked out with care and intention. And fat and fatty meats especially are demonized because in people's minds eating fat = gaining fat on your body.
Not if you have gout 😂
My grandmother rendered everything possible. She was a mom of 13 and provided for them in the depression of the 1930s. I watched her make stock of everything yet in the 1960s. Your video today reminds me of her. Thanks Trigg.
You're a real one for putting the instructions in the description
For the tallow, once clarified, I store mine in the fridge. Probably not necessary I know, but call it being superstitious 😂 anyway I like to line small bowls with parchment paper and pour in the hot fat. Part of the way through cooling I score an X into each semi-solid cup so then I get easily breakable discs wrapped in parchment ready to go. Some people use ice cube trays too, probably easier but I like having the parchment wrapper.
Why are you so underrated? You definitely deserve more views!!❤❤
I hope so! Here's to more views!
I did this with chicken thighs and legs in a pressure cooker .
Kept the meat in portions and when evee I wanted I would make delicious Chicken , Curry Rice soup with Carrots, Celery , Onion .
Absolutely simple , delicious and in in 20 minutes i would have a soup that cured everything for my little girl ❤❤
That's a really well made short. Nice editing, no BS, straight to the point. Good work!
Bam! More to come!
It's so good because it's so concentrated you just need a bit! I keep my jelly stock in the freezer
Yeah. Frozen whenever you need it is the way to go. Spot on!
commenting for the algorithm...
it's educational and straight t the point..
wishing for your channel to blow up
That flinch when you dropped the container got me flinching as well
Haha. That was the first take. I honestly didn't know if it would work.
My stock don't giggle giggle it flows
My stock don’t jiggle jiggle, it folds (oh god is that mould?), I like to see it wiggle wiggle, for sure (I should have used this ages ago…)
I SWEAR TO GOD I LITERALLY FLINCHED WHEN HE DROPPED IT
I am definitely one of those heathens you mentioned! Keep up the great videos! Thank you! ❤
ngl this is a pretty underrated
Thanks for the comment. Hopefully that increased the rating! 👍👍
Simple, concise and useful. Great video sir.
Thanks. Happy to help.
Roasted bone marrow on fresh baked bread is heavenly
Mexican grandmas have mastered this remember seeing jiggly stock all the time in grandmas fridge
A beautifully cloudy stock. Good job.
🥶
Yeah, we made demiglace (reduced stock) back in culinary school. Another trick I've learned is to add a pig knuckle to the stock. This adds extra gelatin to the product without changing the flavor, which increases the final overall yield. Yep, it's lovely.
First video I’ve seen of yours and
I’m subscribing!
The first time I did this I thought I'd made a mistake, but I was wrong. It really was the best stock. Smoked turkey.
My money don't jiggle jiggle but my beef stock does
Not me writing this fully knowing I hated beefstock already before I went vegetarian.
This seems like a sick way to make beefstock bro
Subbed. This is so helpful! And the video is such high quality!!
Thanks! More to come!
He made the liquid solid. It’s a Solid Vid, sir!
Love it! 🤣
I like that these aren’t all fast paced and hard to follow or seem too difficult to follow thru with even with all the ingredients and tools. These types of shorts are what we need and I think they’ll be relevant after which is ultimately the goal
This guy knows how to grab attention. His videos are so engaging.
Hopefully people learn something along the way as well. 👍👍
When my Vietnamese mother would make curry or stewed fish and other meats, when it was cold the stock would always jiggle and at first as a kid I thought it was weird but I quickly learned that it tasted the best when it jiggled and kept the delicious and nutritious animal fats
excellent juggle physics!
the devs never cease to amaze me
You can get a pretty thick stock if you just simmer any beef trimmings. We used to trim the caps of sirloin in my old place, roast and simmer them whole for a really thick boeuf.
That’s my beef stew!, and proud of it!lol delicious!and nutritious!
Gelatin stocks always have a more "full" feel imo and theyre so rich in flavors 👌
Pot-au-feu flavoured beef stock sounds like a fire idea tbh
Man you got me subscribed this content is clean quick helpfull & respectful with a nice smill for free
Yes! I’m in.
@@glowilk5377 that's my old account in my broken phone now im using my mom's second phone until it get fixed 😅
“Spoon it straight into your mouth like a heathen” I hear as my mouth waters at the marrow 😭😭
My beef stock don't spilly spill, it jiggles. I put it on my premium beef, and watch it wiggle. 💀🤣
That looks really good!
I knew everything in this video already and sitll watched it completely. Well done
Personally I prefer to use only knuckle bone, but the man knows what he’s talking about.
Yeah I do this with my beef stews fridge like a siberian jello 🎉
That's one good-looking jelly 😊 This is the type of 'bone broth' they used to give you in hospital😮 Nowadays they literally give you a beef or chicken cube in water🤔
Oh, bro, I thought your channel would be way bigger than what you're at now. You keep coming out with these grandma-inspired recipes, you're going to blow tf up. I can't wait to try this. Good luck!
Nice. Thanks!
I love the fact that he doesnt have a weird gimmick like a weird repeating one liner or throwing a knife on a cutting board or something.
We have a leg of lamb recipe and the gravy leftover from it is just like this. it's a super unique gravy, VERY vinegary and good on just about anything.
That looks great!
This is pretty cool dude! 😮
Thanks! The more you know!
My money don’t jiggle jiggle it folds
You’re a godsend, chief. I never knew this.
I gotcha. Thanks for the appreciative comment.
Great broth for having healthy skin and soothing tummies during cold weather from inside out, as long as it's not too salty to drink 😊
Homemade stocks are always the best.
If your stock jiggle jiggle it's gold
😎
That looks soooo delicious
Natural no side effects. Put a table spoon in noodles the taste will be out of this world. Put it in rice, you will never forget it's taste
The forbidden beef jelly 😂
Kid: mom can I have jello?
Mom: sure sweetie
*pulls out the beef jello*
my beef stock gon' jiggle jiggle, it's bones
My beef stock doesn't fold; it jiggle-jiggles.
Dude always looking good and cooking too!!
Thank ya.
man knew it wasnt going to spill but still flinched
Haha. That was the first take. I honestly wasn't sure haha
my bad man big fan tho keep up the good work@@TriggTube
It looks similar to Beef Paya. You should look for it’s recipe. One of the best dishes for winters! 😋
After you strain the stock, you should bring it too boil.
The fat in the stock will float to the top and you can scoup it out with a ladel. If you don't do this it can happen that the stock spoils because the fat will float to the top and will cool and harden faster then the stock. It trap the heat in the stock making it more likely to spoil.
Hope this helps😊
That does. Thanks.
I like this guy vibe through out the video, no yelling or screaming, no cursing and most importantly, no sexual jokes or sexual movement like many male cooking content creator do. Hats off to you man! ❤
Thanks. That's all by design. Haha. Thanks for noticing.
No way I was just studying lipids in biochemistry and decided to open up RUclips for a break and this popped up, thanks lol
Haha. There's a huge overlap actually. Haha.
My mom makes bone stock every time we get a whole chicken or turkey. We also throw in flabby skin that didnt crisp fully, and parts of the meat that had too many blood vessels. Either way, once the bones are done, you can gently pinch them and they will fall apart in your hand. Makes an excellent tasting and very healthy food with soke added celery, potatoes, carrots, and maybe some beans as well for extra protein. As for the now powdered bone remains, you can use it to fertillize plants. It still comtains a good bit of calcium, magnesium, phosphates, and natural potassium salts that plants really like. Especially fruit trees like apples and berry bushes like blueberries and saskatoon berries (aka juneberries/shadbush berries).
Way to go mom!
Clever hook man. Now i have to subscribe!
Love this
Beef stock doesn’t jiggle jiggle, it folds
My money don't jiggle jiggle, but my stocks do
I don't feel like doing all those steps but maybe one day I will
Bone marrow is delicious love it so much
you should try to add beef in the end, it's gonna be the best part of it!
in my country it's called holodec, my father made it about two days ago and i swear every single container in the house is filled with it rn it's delicious af
I find it faster overall to skim the fat from the top during the simmer with a ladle and place into a fat separator, pour juices back in and repeat a handful of times. Saves the entire step of refrigerating. I go right from the filtering to reducing since the fat is already removed.
When I was younger I made a tonkotsu broth that was incredible. I put it in the fridge,and when I took it out it was completely gelatinous. Thinking it was ruined i poured it out in my backyard only to learn a couple months later that’s exactly how you want it. Still one of my biggest regrets.
We are here for you. Such a bummer.
It giggle, it folds.
Nice i like the vid u got a new sub
"🎶My beef stock doesn't jiggle-jiggle, it pours 🎶"
I crazy people in the poverty been doing this for 100s of years yt people discover flavor and now it’s a sensation
Such a valuable product. And fat is also very usable
I’m not fat I’m a beef stock, it all makes sense now.
Very interesting!
Underrated channel fr
Excellent ❤
“🎶 you know what to do with that big fat butt🎶”
Beef stock: 😏
Here in Italy company Knorr (I think it’s under Unilever) recently started selling pods of this type of jelly beef stock and they’re delicious as well as practical
He looks so similar to Cody Ko i can’t unsee it
That stock got me ACTIN UP
🤣😂🤣
All my soups do this when chilled.Delicious ! And that fat is liquid/solid gold to cook with.