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Beef stock

I spent the entire day making beef stock with oxtails and beef shanks and it smelled heavenly. So, today, I made vegetable soup with some of the stock and the end result was bland - none of the wonderful flavor one would expect. What am I doing wrong and why the bland soup? Thanks.

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  1. Did you make the stock with vegetables, aromatics or spices?
    Did you brown the beef in the oven before putting them into the stock pot?

    1 Reply
    1. re: monavano

      Wow, all of you really rock. Did roast the meat and vegs at 425 for 40 mins. Had the usual vegs: carrots, celery, onion, and a bouqet garni from the garden. The stock did gel in the fridge big time. Did not salt the stock but did the soup. I made Paula Deen's veg soup a few weeks ago which started with chuck roast and added beef granules (with MSG) and it was delicious.
      And you're right about the price of shanks and even oxtails (which are a little creepy if you think about it). I will look for beef soup bones next time and report back. Thanks for all the input.

    2. Check the ratio of water to ingredients for concentrated flavor.
      I pack the vessel with meat, bones and aromatics tightly, then add water to barely cover.
      Too much water and the stock will be bland and will not gel.

      If you think the stock is too watery, it can be reduced by one third on a burner.

      1. Did you salt the stock or the soup enough?

        1. How stiff was the cold stock? If well gelled, then you got a lot of gelatin from the beef, and with it a lot of beef flavor. But -- you still need to salt it well to make the kind of soup that you are used to.

          2 Replies
          1. re: paulj

            I have to disagree with the idea that gelatin = flavor. Bones give you gelatin and its unctuosness, but meat gives you flavor. I wouldn't judge the potential flavorfulness of a stock by it's gelling power. In the OP's case, the oxtails should've provided plenty of gelatin, but with meaty cuts like those, the broth should taste good even if it doesn't gel very hard in the fridge. Assuming that is that it's not just too watery. The OP can salt a small amount and taste it before cooking it down further, if it turns out that's what seems to be the problem.

            1. re: MikeG

              When it comes to beef stock I'm more of a foot person.

              Gelatin may not be a perfect measure of flavor, but it is visual measure, and independent of salt (and msg).

              Seems that I've seen beef stock recipes that call for simmering ground beef in the stock during a second or third stage, to add more 'beefiness'.

          2. I pile the bones, with a little meat still on them, quartered carrots and celery stalks (with leaves) and a chunked up onion on a half jelly roll pan and roast at 450 until good and brown. Then put them in stockpot with several sprigs of thyme, several sprigs of flat leaf parsley, about a dozen whole peppercorns, a couple of bay leaves, and add cold water and salt. My proportions are roughly three beef ribs to five quarts of water and three "palmfuls" of salt. Bring to boil, skim, and cook at a "smile" about three hours. Strain and cool. It usually tastes solid, and if I want to take the time it reduces nicely with a splash of wine in it. I don't do the extra step of removing the chilled fat unless it is "significant" enough that it would be distracting, being of the "fat is good" school.