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How do you make beef stock?

s
suburban_mom Apr 19, 2012 08:58 PM

I joined a meat CSA and got my first delivery tonight. I have soup bones and want good recommentations on what to do with them.

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  1. ipsedixit RE: suburban_mom Apr 19, 2012 09:01 PM

    The same way you make chicken stock, or any other stock.

    1. weezieduzzit RE: suburban_mom Apr 19, 2012 09:06 PM

      I roast them first and then put them in the crockpot on low, fill with water and check it in about 48 hours. I've let it go as long as 72. If I add veggies I add them when it has 8 or 10 hours left.

      1. g
        gilintx RE: suburban_mom Apr 19, 2012 09:07 PM

        Traditional beef stock is made by roasting the bones in a hot oven with some mirepoix until browned, transferring same to a stock pot, then deglazing your roasting pan with a little wine (pour out any accumulated fat first). After that, you slowly simmer your bones in water with more mirepoix and a bouquet garnis for a good four hours. The longer you go the better. My wife has been known to make this a two day project, after which she ends up with a super concentrated jelly-like stock.

        1. biggreenmatt RE: suburban_mom Apr 20, 2012 07:10 AM

          Yep, that's my method, though I do it on stove-top.

          The big stock-making trick that I've only recently learned: when you're making it stove-top, add the meat to cold water and when bringing the stock up to temp (before letting it barely simmer over time), DO NOT LET IT BOIL. By following these tricks, you tend to end up with a clear, not cloudy stock, which while just as tasty as the cloudy version, looks a lot better.

          1. j
            JeremyEG RE: suburban_mom Apr 20, 2012 07:33 AM

            Roasting the bones is key. I actually just made a batch a couple days ago and I'm amazed at how much fresh stock improves other dishes. Let us know how it turns out!
            JeremyEG
            HomeCookLocavore.com

            1. r
              rjbh20 RE: suburban_mom Apr 20, 2012 08:25 AM

              If you're fortunate enough to have a large pressure cooker, use that -- the water doesn't boil and the stock stays much clearer. Also takes about 20% of the time.

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