How To Make a Brown Beef Stock From Scratch (Using Escoffier's Technique)
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- เผยแพร่เมื่อ 31 พ.ค. 2018
- In this cooking video tutorial will learn how to make a brown beef stock (cooking stock) from scratch using the Escoffier technique. Full recipe and ingredients: bit.ly/3gQR0ek
Escoffier believes in the layering of flavors when it come to making cooking stocks and sauces. and in this episode I demonstrate how the layering of flavor is being used a real life scenario. The result is an amazingly intense and flavorsome beef stock.
Note: while cooking the bone broth make sure you top up with water to keep the water at the same level during the whole of the cooking time.
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Honestly, I hope this video gets at least 1 million views because I made this stock and it was incredible! I am not an experienced cook, but when this stock was used in a beef stew I made, family and neighbors couldn't stop talking about how good it was! I didn't even make it as diverse as yours and cut corners somewhat with the cooking times and it was still unbelievable!
Thank you for your recipe chef
Where on earth did you find bones? I haven't seen them in a very long time. I did make stock with bones about 10 years ago, but today's supermarkets do not sell bones. They used to! "Soup bones"! No more. Neck bones that cost as much as a roast!
@@etm567 Gotta ask a butcher most likely or some Asian shops have them in their freezers
Been cooking all of my life, studying some French cooking by the book. Nice to have a companion on this journey. Time consuming? Depends on definition. There are no substitutes for many things in life. Real food is one of those
and I've realized it's all integrated, you have to have a lot on hand for French cooking but the important stuff keeps for a while and if you have it on hand so much of the stuff crosses over that you end up with a diverse kitchen that can cook what looks good, and that I love doing
For me, cooking is a loveable hobby. I enjoy the process. Lovely video.
I am doing something similar for a couple of years without knowing it was an Escoffier’s. I just don’t agree when you say “it is not suitable for home cooking”. Yes it is 😀. The 2nd step needs more attention but it is easy to manage while cooking something else. All my sauces and my beef bourguignon had an huge improvement. Even my teenage kid (that would devour anything in seconds) were able to notice the difference.
Thanks for your channel. One of my favorites. Cheers
I love to learn the classical way first.
Years ago, on local (Canadian) cable channel, there was a lady who had studied French Haute Couture, and was giving sewing classes on TV. At first, just simple home sewing; but then so many people insisted on knowing the underlying technique, so she made more lessons, saying 'This is the Haute Couture way; you will do what you wish, but first you should know how we do it, and why we do it. Then you can decide how you want to do it for yourself.
Unfortunately, I have tried to find a record of those TV lessons, and they are lost! Please make sure you have backups for your classic lessons!
These classical techniques should not be lost.
I would highly recommend anyone making this at home do so in quantity. I make veal stock maybe four times a year and it lasts me the whole time in the freezer. I have an enormous 40 quart copper stock pot that straddles two burners. It's much more practical to make a large batch each time, considering the effort. I also end up reducing the first pulling and the second pulling together by 3/4 - even with a combined 70ish quarts of product from the start, I usually end up with a yield around 15 - 20.
Don't be intimidated by the time commitment. Devote a weekend four times a year to making stock and your cooking will be elevated by leaps and bounds all year long.
Thanks for this comment. Stefane far overestimates the quality of american restaurants. He questions the value of creating one's own beef stock. He would probably backflip if he walked into the kitchen of a restaurant like Chili's that microwaves most of its food.
How much of the frozen stock do you use to flavor your dishes? How much do you dilute it?
I do 1/4-1/2 cow (depends on what I buy that year) in ONE weekend. I have 4 extra large stock pots. Freeze in deep freezer for the year. Sometimes I run out a little early. I also spend a weekend rendering tallow. I think it’s totally worth it. The broth itself is delicious and my soups and sauces are as well. I deep freeze rather than keep in the regular freezer. Then I “shop” my freezers for meats/stocks/frozen veggies.
40 US quarts = 38 liter
This is exactly right! I used to do this and then ladle the stock into quart freezer bags. Freeze them flat and then can stand up anywhere! Without the effort, best I've found is More than Gourmet. It's far and above the stuff in a box or jar au supermarche
I am just mesmerized by the French accent and love the recepie ❤❤❤! You rock!
Some of us have the time and desire to spend hours in the attempt of achieving “perfection” (so to speak), to elevate our cooking and techniques to maximize our families’ enjoyment to “restaurant” quality. Very much appreciate this video. 👍👍 chef’s kiss
As a culinary student, I'm glad this channel exist. So I can learn from the scratch from different view, also the comment section is very informative. Love it 😁
Over the last ten days I made about 3 batches of bone broth according to this recipe and made brown stock from two of them. What I really love here is that the amount of tasty, rich, concentrated flavourful stock is about the double amount of what I got from other methods by using the same amount of ingredients. Toda y I made a small bit of sauce with a roux and a bit of this stock, port wine, a shalot, tomato paste, pepper and salt. Added a pinch of thyme. Accompanied our cutlets from cerdo ibérico very well.
Besides that I am almost binge-watching your channel and developed a new and even deeper interest in french cuisine. Since I don't log in to yt very often, see it as one of the biggest compliments possible that I just logged in to comment here. Continue in this great, rich and flavourful way!
What they said!
Another fantastic video! Thank you again for posting another tutorial to extend our culinary expertise. I look forward to your next post.
This reminds me of Chinese Master Stock, in which you make a stock and every time you cook with it you reserve a portion and add the reduced cooking liquid back into the original stock each time, so you end up with a stock that gets more concentrated each time you cook with it because you’re adding some back in. They’ll go for years sometimes building and re using the same master stock.
Ain't nothing Chinese about a 'master stock'?!
Pretty much every country uses that kind of cooking technique.
That is the Spanish solera method of making sherry wine.
What do you mean by reserve a portion and add the reduced cooking liquid back in? I'm having a hard time understanding because I don't know of many times stock is used in Chinese cooking.
Absolutely fantastic idea to show stock making it that way!
That stock is needed for many, many things in the kitchen!
People - cook at home!
It's pleasure - smell, taste, freshness and best home partys always start in my kitchen😄
Forget easy, ready meals in plastic, fastfoods, junk, microwave food - they're rubbish, and you can get serious illness..
This channel cooks as it should be cooked.
His not talking bullshit, his not afraid of using real fat as it should be - you know why???
Because he knows where the real taste is, where the real flavour is!!!
All the best from Poland, keep going - très s'il vous plaît!!!
Not only the real taste but the journey to real health. From all the plastic in the food chain we have tons of plastic micro particles in our blood. Greetings from an American with much French ancestry.
I reserve 3 days in the dead of winter to make my brown stock. I simmer my bones, mostly marrow bones and veg for 48 hours. then I reduce my brown stock to demiglace and freeze. I do not use meat. 30 lbs. of marrow bones yields maybe 1 1/2 quarts of demiglace. plenty of mire poix, a bit of tomato paste and red wine, but no meat. a lot of maintenance with skimming and fresh water addition but it is worth it. liquid gold
This is just plain exactly what is meant by “using everything.” Fantastic video, sir. Fantastically informative and clear and delicious.
This is a truly lovely channel, for anyone who likes food and cooking. And Stephane is a great bonus, with his info and accented English! And almost poetic about the recipes.
I binge watch your videos when I am free and wanted to thank you for sharing all those recipes with us..
My God that takes me back 32 years to my time at catering college. The first week was spent learning how to make the basic stocks and different cuts of vegetables. Happy happy days.
great! i love the way how you describe whats happening while cooking. thats way better than just getting instructions what to do when
Stephan, I'm a passionate admirerer of you and the grand French Kitchen. Whriting from Germany, I must thank you for those magnificant french recepies.
Today I've tryed a mixture between Escofier and yours for a stoc.
First roasting bones in the roasting pan. Then roasting chunks of rip parts of the beef ( like rip eye) - in German: " Hohe Rippe"...😄.
Then all in the big pot with the vegetable and the meat. Filled withe a good natural industrial stok frim the supermarket and let go for 4 houers. Filtred and the a big smile.
Was great! Thank you!😘
I have been watching cooking videos for years on TH-cam, and seen thousands of cooking videos, dozens about broths. This is truly the best I’ve seen, and made me feel foolish of not having enhanced my boullions by adding a second stage with the meat. La vielle école est la meilleure école
The counterpoint is that all that meat unfortunately is just thrown away and wasted
@@evilsheep2007 thats true. Its probably Best to lose leftover meat if you already know you have too much
@@Waluigi-vr4qz You can also keep a bag in the freezer and add (raw) meat trimmings as you create them in the regular course of preparing meals. (Trimmings of this sort are often fatty, but so what? Skimming at a later point adds little effort.) Low-key anticipation builds as the bag fills, kind of like a piggy bank.
I love your hilarious name, btw. Hunt on.
@@evilsheep2007 not if you have a canine companion!...lol
I really appreciate your splendid way to guide us through the french cuisine (the scary Escoffier among the impressive other maitre’s)’ with such lightness. Very clear, comprehensive, still easy to follow, with a kind approach, never arrogant. Thank you so much!
Excellent. Lots of work lots of flavor. Of course I have to try this. Thanks Stephen.
Great video! Thank you for demonstrating this technique. I'm very much looking forward to watching the Espagnole Sauce video!
Your channel is one of the best I’ve ever seen. Greetings from Germany
This is my very first time watching your videos and I subscribed to your channel. I usually have to watch 5-10 videos before I decide you are a great teacher and super chill
Making one's own stock is always the best option. I get my bones from the local butcher shop; they're cheap since he has a lot of bones and I'm the only one that buys them. That's what I get for living in an area where most people think Applebees is fine dining.
it is a valid point that anything made from scratch will always get the best flavours
....there are people who think Applebee's is fine dining? You know they finish their "french onion soup" in a microwave, right??
That aside, I don't have a local butcher but whenever I buy meat from the store I buy the cuts that still have bone on them. My family eats a fair amount of pork, so I buy the "bone-in" pork loin and use the bones to make the broth for my kick-ass pork & cabbage soup. Never tried it with beef, since as Stefan said, it's pretty much a pointless expense. (Unless, like yourself, you know a butcher and can get bones super cheap.)
On a side note, making stock becomes a whole lot easier if you have a cutting edge monstrosity that can act as a slow cooker or pressure cooker cooker with digitally adjustable temperature. A lot less expensive than running the gas or electric bill up by having a stove burner on for 12-24 hours.
Indeed
Secret’s out where I live. Bone price is at a premium
Bones from my butcher are free to both the dogs and I.
Love your videos. Love cooking and learning new techniques. Love making my stock at home .I will make the second step in my future Stock. Thank you for such great videos.
Thank you for this demonstration. It was eye opening. I appreciate chefs and cooks who are authentic instead of pretentious and who can show home cooks what techniques and recipes are reasonable for use in a home kitchen and how to obtain them, especially if you figure out a way to approximate the professional, but unrealistic version.
I think your channel is fantastic, this stock is a work of art, I am in awe of Escoffier. Thanks
This is the only way to obtain stock. It’s an easy process when you are used to it and I love it as I know that my meals for the family are completely made from scratch and I know everything that is in their food. To many nasties in store brought pre-made products. Great video, thank you :)
Wow, this is the best demo I've ever seen. Thanks!
I have learned more about cooking in the few short months of viewing this channel's vlogs than I learned from my grandmother over the years of my childhood and youth--and that's saying a lot. Thank you so much!
wow thanks a lot
French Cooking Academy--You're welcome. Best wishes for continued success with your channel.
Dude. You rock. That was so comprehensive in a short amount of time. Way to go. Everything made total sense. I thank you and I have subscribed.
Cheers
thanks a lot for the feedback 🙂🙂👨🏻🍳👍
Omg you are so right! E’s recipes were for commercial large batch cookery. But it’s lovely that you are honouring him by providing home cooks with a pared down recipe.
Absolutely incredible 👏🏽
Oui, Chef! Best video I've seen on the subject. Very nice reduction technique!
tried this method (reducing the 1st part of the liquid to a glaze 2x then adding more liquid) when making beef gravy. my girlfriend (who loved my gravy before) asked what i did to make it so much better. i showed her this video. thanks. and the ext time i making stock i will use this method as well.
What a beautiful process!
What a process...That was very interesting, and I’m just blown away at the time it really takes.
This is such an amazing video !!! I really appreciate the effort talent and time you committed to make this video Thanks from Australia
I retired 4 years ago, I took up cooking about 3 years ago. This was a fantastic "Introduction To Cooking 102" course. I didn't label it 101, because with my InstantPot, I've intuitively discovered almost all of the points you covered, but not the "why". I've oven roasted bones for about 30 minutes, used good low to no salt commercial beef broth rather than water, fresh beef - the cheapest, toughest cuts money can buy - onion, carrot, celery, parsley, bay leaf, S&P, and beef broth concentrate, and let it rip for a good hour, then let it cool for about an hour. Strain, use what's needed, freeze the rest. The stock is almost drinkable on its own, but when it goes into a sauce, it's magic! As for the beef scraps having not further use, not true. The dogs absolutely love it added to their regular food. They don't get the fat or the bones, and while we might not like the meat flavor, they are in dog heaven. M. a great video, and thank you for your time and effort!
I am grateful and happy that I found your channel. As a culinary student, your videos has inspired and motivated me to do well in this field. Thank you so much :)
Are you still in the field? Would love an update. :)
Best cooking channel on YT
For people that really love to cook, this is not a trial or a problem, it is a pleasure
Well put!! 👏🏼👏🏼👏🏼👏🏼
From the American gulag of Spring 2022, thank you. This kind of real food cooking could help heal the world.
good job!! very educational.
thank you for measuring the pan, it made the whole difference in the world.
Excellent video and explanation! Thank you!
It is very amazing thanks for explaining every step
Aloha Stephane, I made this brown sauce following along side this video and it turned out absolutely divine. Ah the aroma and taste! I am going to use this to make your french onion soup! I already picked up 2 onion soup crocks (so hard to find, I think I bought the last 2 on my island) and compte cheese. Mahalo my fave cooking teacher!
Fascinating. I want to do this! I tried years ago, but was confused about how this would "happen". Love your videos, because you demystify it all so well. Thanks to commenters who discussed freezing reductions in ice cube trays....great idee!
Excellent video! I wish I saw this 20 years ago... Great channel as well.
Love your channel my friend. I've made many recipes from your Channel and they've all been excellent. Tres bien!
Just made a stock following this recipe. Wow, what flavor! Well-worth the effort.
Merci chef! Il n'y a rien comme passer la journée dans sa cuisine à faire ses bouillons et fonds. Le travail en vaut la chandelle et les odeurs, réconfortantes! Merci pour cette démonstration!
Magnificent...really clear and well explained
This is amazing! thank you for explaining the rationale behind every step.
my pleasure happy to see it is useful 🙂🙂👨🏻🍳
A brilliant looking brown stock. Nice.
Well done, chef. The best instructional for broth turning into delicious stock. Merci.
thanks a lot
"layering the flavours" ..... This makes sense. Finally I understand the value of cooking with care and appreciation for the ingredients. (Subbed).
What a brilliant lesson! Thank you !
Thanks for watching
Fantastic chef, this is just fantastic🙏🏼
I did my Boeuf Bourguignon and took on the making of the brown stock to add it instead of water. It makes a big difference in taste. Merci pour avoir creer cette video. I love your channel. Professionally presented in Audio/Video and explanation. Greetings from Germany
Its a big pleasure to follow you. I have observed: Adding Shitake mushrooms and dark misopaste to the first stock improves Umami content. The fat i use for steaking potatoes for example.
ThankYou for your detailed demo. I love making this Demi glacé and then the Espagnole. It's worth all the effort and time to do this for a delicious sauce for Fillet of Beef Tenderloin for your guests. And not to mention how amazing your house will smell all day long and several days after.
Thanks for this very informative and educational video. Great work too.
Brilliant Steven. Merci beaucoup
Magnifique. Thank you , merci , monsieur.
I think that this is one of your best videos. :)
Very nice demonstration!
thanks for watching it . sometime as creator ms we spend days on making videos and wonder : i hope someone will watch it😄😄. so thanks
Thanks for the video. I will try this.
Excellent. So informative. 🙏
You are amazing. Thank you for making such awesome videos.
Very good explanation and detailed background
Trully valueable content
Taste, taste, tase. That is what the Escoffier and classics are all about. But you wont see that nowadays in most bistros and restaurants because it is simply to expensive to use all that meat only for the means of extracting the flavour. In best scenario after the first step of cooking the roasted bones, broth is usually flavored with some better version of stock powder and reduced and thickened to appropriate consistency.
This was a great video and very informative. Loved watching the process.
thanks for watching
I love seeing this. Make a bordelaise the old fashioned way with this stock. Thanks
In culinary school I was taught this,but we deglazed the roasting pan with red wine and a spoon of tomato paste and sometimes we would make a second stock from the bones and make a reduction from that and chef called it glase de vinon ,I probably spelled that wrong but school was 35 years ago, when cooled had the consistency of gelatin and a spoon full add to a soup or stock would boost the flavor, one of my favorite memories from working in a professional kitchen was the smell of something being deglazed with red wine
The correct name is "demi-glace" (half aged) come from the latin glacia/glacies but glace (ice) here take the meaning of age, gelatin texture come from the bones gelatin extraction.
When the sauce is less reduced it's called "sauce espagnole" (spanish sauce).
@@josephmercel1146 this is entirely incorrect lol
@@TechTails Try to cook an hard boiled egg first, then come back in 10-20 years when you have enough culinary culture to talk with the adults.
@@josephmercel1146 I think you're a toddler. You literally spilt wrong info. A sauce espagnole is not reduced demi chump
As it get closer to the winter Holliday's I start making chicken stock and brown stock. I do it almost exactly the same way. Great video!
Love your channel Stephan 👍 It takes me 5 hours to make the gravy for Christmas dinner, but it`s worth it 😄
Fantástico! Muy interesante! Muchas gracias!
I'm in culinary school..
Thank you for this awesome video.
Salamat po '. 🇵🇭
Very nice , Thank you...
That was brilliant. So many times people say "keep the bones" from a roast "because they will make a good stock". You've just explained the EXACT purpose of the bones in a stock, and the reason why bones themselves don't make a good stock, you need proper meat to go in there as well. I never knew that. Fantastic! One point, it would have been good to see the meat after all the flavour had been extracted from them. And if you could have tasted them to say what they tasted like. In my family's cooking you don't throw ANYTHING away. So it would be good to see the reason they are discarded (although you did say in the script).
I already make and can my own stocks, both beef and chicken, but usually use the roast/boil/simmer standard. Using this technique is new to me and despite your reservations for the 'home cook'....DEFINITELY gonna try this!
I made this broth which was later used as a base for a beef stew. I'm happy to say, it was excellent and beyond anything i've ever eaten.
However, that was without cooking it down to a glaze the way Chef did. I also reduced the cooking time because the escoffier version is just too many hours of constant monitoring, yet the basics were done and my family can't get over how good the stock was!. Thank you for your channel.
Amazing ! Thank you !
Excellent video! I will only disagree with your comment that this should not be done at home, for not only is it difficult to obtain this sort of thing of the right quality, but the home cook should learn the way the additional flavours can be extracted from the ingredients. And finally, even if the home chef only attempts this once, he will learn a deep respect for the final product and the time and skill of the person who made it.
Absolutely, also learn the super refined version the Demi-glace, best video I have seen is by Food Wishes, Veal Demi-glace or cheats Chicken demi-glace.
I just started reading Escoffier's culinary guide (in German), and I think my motivation is actually what is described in the introduction to sauces. There a lots of recipes out there for making home-made dishes with all kinds of sauces for somebody like me. But because of the pre-made ingridients I have to buy they often taste incredibly similar. I like to cook more than buying pre-made food after practicing for a years now. But that bugs me to no end. It is acutally why I bought the book, and I think I will to make stock for beef and poultry at least once.
Did this for the first time and my god it tasted wonderful when I used it for a soup and a sauce. Thankfully I was home all day since this takes hours to make this properly! Can't do this often or else I'll run up the gas bill, but I can also do this outside on a charcoal grill and use an aluminum foil pan that can fit in the grill for this. Merci, Stephan! Cheers from Connecticut/USA
You are the BEST.
This was an all-day affair but wow amazing flavor. You are right about it being more a restaurant thing because the yield is quite low when making a small batch. But oh my the flavor is intense! Thank you for this amazing building block for meals
Excellent!
Very informative 👍
Thnk you
Book + actual excellent...Now this is the best TH-cam cooking show, fantastic idea, very interesting, ... Raining thanks to you...
I make this at home ALL the time, especially during Christmas.
Beautiful! Thank-you! My tongue recognizes good, pure flavor, visually! I'm excited to go buy some bones...
Chef Stephane thank you so much for the video,must buy your book.
Wow! Amazing
I like your videos very much. They are very well explained and presented. Can you do this at home? I think it depends on how much you like cooking. When you see that something so good can be created from waste, even a passionate hobby cook shouldn't care about the time spent. The main thing is to put a smile on your guests' faces😊😊