How To Make Restaurant Quality Beef Stock
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- #shorts #beef #cooking #food
Beef Stock Recipe:
6 pounds beef neck and shank bones
2 tbsp neutral oil
1 tsp kosher salt
8 quarts water
3 oz tomato paste
2 onions
5 medium carrots
2 leeks
1/2 head garlic
5 sprigs thyme
5 sprigs flat-leaf parsley
1/2 tsp black peppercorns
For storage, I like freezing mine into smaller portions (around 1 cup each) so I can have a bunch ready to go for pan sauces.
How do you freeze yours? Are there cup containers?
What do you cook with your beef stock?
If frozen, how long will it be good for?
I just put mun into those ice cube trays freeze them. Then remove them and put them in freezer bags 👍🏾
What do you do with the beef on those bones?
Bro really hit the finger thing. Haven’t seen that since elementary school😂
Facts😂😂
Same 😂
He let the intrusive thoughts win 😂
It takes a real cook to do that.
Loved it
I'm gonna have to try that finger trick next time I cook!
it's a good one
@@thatdudecancookWhat's the background music in ur video?
@@thatdudecancookthe face you made is what had me 😂🤣
That's instant +10 points every time, I've checked.
Honestly better if you make meat stock without veggies
Thanks for the tip on adding the veggies at the end, mine is always cloudy.
You can always use a egg raft to clairfy your soups/stock.
- egg white very cold > pour into stock/broth > whisk vigorously for 10 seconds> wait for egg raft to form, make a small hole (side / center) and ladle out your sexy clarifies goodness.
@@268NA_Impreza Thank you
Mines never gone cloudy and i out the veg in at the beginning. My head chef always told me the secret is not to boil it. Only simmer
@@judithgarcia5732 it’s a pleasure. I’d recommend watching a video on TH-cam on how to do an egg raft, for visual experience.
If you don’t get it on the first try, it’s all good, keep at it and you’ll develop a back for it.
Also the egg raft is edible (if you’re desperate 🤣)
@@thomasturner2390 yes, this is very true. Rolling boil is very aggressive, especially when you have veg that is practically ready to lint away.
In Asian cooking, you boil the bones for 10 minutes first to pull out the impurities. It makes for a clearer broth.
They do this in European cooking too depending what broth they want
@@smithsmith9926no we don’t. We just skim of the impurities. And I don’t think there is any science behind boiling the bones for 10 min.
@@OverJam52 you clearly have no idea how to cook lol
@@OverJam52you do realise Europe is a continent, right?
@@OverJam52there is. You are removing some of the proteins that easily dissolve into the stock. It’s not necessary unless you want a very specific colored appearance (no color basically).
You also don’t need to skim a stock at all… just boil it it will dissolve back in and you won’t notice it haha.
Still absolutely fucking legendary 😂 💯
the finger trick got me 😂😂😂😂😂
Seriously, underrated timing and sound quality in this 😂
Take that scum you skim off and add it to ground beef for meatballs. It's the albumin protein from the meat's intercostal fluid, which means it's basically egg white but with beef fat and flavor as well.
Shh dont tell the idiots
Love this guy beating up the fridge at the end...my favorite part!😂
Best food channel on shorts man ❤❤❤
Homemade stock can't be beat. I make it every year after Thanksgiving with the left over turkey. Nothing goes to waste and turkey noodle soup is fantastic.
Cooking this right now. Spells fantastic, I always loved to roast my vegetables especially garlic.Tomato soup is great this way. Going to make stew after this.
I lose it every time with the fridges. I’ve watched 100 of his videos and it cracks me up. It’s so stupid but I really appreciate this touch
When you roast turkey always boil up the bones to make gravy! FANTASTIC!
The fridge thing is off the hook. I can get my kids to mow the lawn, take out the garbage and do whatever mom needs done if they get to see you beat the hell out of that fridge. BTW- my kids are 6 & 9. Hahahaha thanks for amazing tips and huge laughs!!! Love u too
Not only it prevents the stock to become cloudy, but adding the veggies last keeps a more fresh and intense veggie flavour that makes that liquid delicious
LOOKS DELICIOUS MAN!
I enjoy your videos so much I subscribed 😅
Love your cooking and the endings are the best
I love this guys videos!
Keep on keepin on my guy!!
Dude just casually drinking beef stock 😂
when it's actual stock and not some pre made industrial crap, it makes sense lol
I sometimes call it meat tea. 😂
The improvement in production quality has really been something great job on the channel I love it and you're actually showing some really good s***
Dude you are awesome 👍
You're hilarious, bro. Love your content❤
Dear Fridge,
Thank you for your countless sacrifices.
Sincerely,
The Viewers 🫡
I add a pound or so of chicken feet to the roasting component then simmer them with everything else. Chicken feet are extremely high in collagen which makes the stock richer plus they don't add flavor. Something i picked up in chef's school many years ago.
I love your videos and your food always looks deliciousisly good but I prefer homemade soup or stew. It's way better than any restaurant soup or stew 🤤👌🏼
I wish I knew you! So much talent!!!
BRO that finger wiggle 😂😂😂😂 brought me back to the good ol days
Beautifully done mate.
Great way to aid the use of more energy on something so simple
This dude is nuts
Better beef stock than most restaurants
Years ago the first times I made chicken stock it became gelatinous after refrigerating. I thought I messed up and started to throw it away before I googled. Happy to discover that I actually did well!
This stock looks AMAZING. Well worth the time...
The finger wiggle! I saw Stan Laurel do that in March of the Wooden Soldiers.
I bet this is fantastic and tastes substantially better. However, at least in my exp from working in fine dining restuatants for many years, I think as a simple time issue you rarely have a restuatant go the extra steps of roasting the bones and vegetables first. We would throw it all in a pot first thing in the morning and by the end of lunch/before dinner the whole pot would have simmered long enough and be ready to be scooped and strained. All in all fantastic stocks but no doubt would be better had they taken the extra time to roast the bones.
I don’t often leave comments like this but every time I see your videos it leaves me with a smile and makes my day!
This is awesome for skin and hair.
Dude love your videos you are so underrated ❤🎉
The finger trick is guaranteed to make your stock 110% tastier.
Doood... That's fantastic info'... ❤
You Are the Best!!!
You are the Man!!!!!
Gotta love this guy
Forking shirtballs. That finger thing. I had to go back and watch this like 3 times because because I can't pay attention after that. The deadpan face .. perfecto.
i'm a maintenance contractor and a few years back had a job in a kitchen in a world famous London restaurant. In the middle of the kitchen in a huge pot on single ring burner was stock slow simmering. The chef poured some in a cup and it had the most divine flavour, so intense in flavour it was amazing. I reckon it's probably nigh on impossible to get that depth of flavour in a domestic kitchen. It was very special.
The British have more-sophisticated beef stock than the US does.
theres nothing you cant do in a home kitchen. youre tripping.
its knowing the recipes and techniques....
Had me at WHOA! Have some fresh marjoram that want the aroma to star. Thank you
Proper collagen extraction from the beef itself and the bones with their marrow intact is key to the gelatin effect of the refrigerated stock
Respect for the leeks! Celery is a lie!
You’re the best dude
Looks really good
Beautiful thank you for your video
You make me laugh, what a personality......ha ha ha!😂
I'm a cook,I've actually made stocks that looked like pecan pie filling.Its was so rich.Mainly used it for making jambalaya.
“Jesse we need to cook”
How would you go about making a rosemary aujus? Would you bother putting fresh beef leftovers into it? Or would you just make this first. Then use it as base for the au jus and add in your rosemary last? But since rosemary is a pretty woody herb, would you add it to the pot earlier? My apologies for the rambling
Watch again and add the rosemary when he adds the herbs, hour before it's done.
This is a stock recipe so should be done in advance or if making leftovers, at the end of this recipe, siphon off what you need for your current dish. Or at the one hour mark before it's done, siphon off what you need for your jus (add in the rosemary) and keep them separate (unless you want all rosemary jus). Cheers
I wouldn’t salt it at all, since you never know how much you will reduce it afterwards, but appart from that, that’s exactly how I do (I have a French culinary degree fyi)
I just made chicken stock in that gelatinous gel, rockin 👌
You are so aggressively dorky in the coolest way and I don’t see how anyone couldn’t vibe you with you haha
Do you ever your an Instant Pot? I have found that it makes the best meat stocks! I normaly have three differnt stocks portioned out in my freezen in cup sizes; poulty, pork, beef and sometimes fish... Four hours under high pressure in the IP makes super gelatinus broths of course after the good sear in a cast iron skillet... Give it a try... Less energy and less time!
I do it the same way except one thing. I do use a good red wine to glace and deglace (3-5 times) the beefbones after I got them in the pot before adding water or broth.
Ways do it with wine for sure! That is why having a good cooking wine is always great. Unless you're filthy rich and can afford to pop white and red bottles just for that
Or an alcoholic.
Love attacking the fridge with the barbeque grill cap! Good cooking idws too!
I love this format more than that "turn face a bit to the left and stab the table with a knife" format
Glad to see the fridge is still getting it.
As a small time music producer I gotta respect the proper reverb and delay 😂❤
B4 I started watching cooking shows. I felt like a goober saying, "dont throw the taste out!!" 😂😂😂
I just knew it was a great addition . I'm older than dirt now... I'll fess up!
That sure does look good. After reading about how much heavy metals are in bone broths I limit it.
You’ve got a smoker. Smoke that meat first on a pan. Then do the rest of your process. Mmmm smoky flavored beef stock! Soo good!
Sonny, what happened to your hair? Hope you're okay mate. I've been out of the loop for a while. You're still making excellent videos I can see!!!
I'll buy mine ,thanks
This dude is so silly, I love it!
Thanks , i didnt know the holding back the veg till the last hour bit , makes sense ..
Do you skim off the fat after cooling or keep it with the broth?
One tip. For your aromatics, don’t just throw in peppercorns and parsley. Make a bouquet garnit and a sachet. And you don’t need leek if you have onion in your mire poix
Thank you
That reminds me a lot of birria, makes me want to go for some tacos right now
Wow I didn't know to add the vegetables later in the process. Definitely going to try that next time I get a chance.
Include shitake mushrooms, beets, and dried kombu in the veggie roast. Adds significant umami.
Also, slice the veggies thin and roast them way down, further than you think. Reference ChefSteps, "Umami-Bomb Vegetarian Demi-Glace."
Turkey wings also add something special to the meat roast portion.
What do you guys do with all of the leftover veggies and meat that was used for the stock? Do you use them separately for something else or eat them?
The only thing I do different is I add a pork trotter. Extra gelatin to make it a much firmer set jelly. Makes it easier to take a scoop of it without it flying everywhere.
you can save time and make it even more delicious with a pressure cooker. Many fancy restaurants use these for broths and stocks too.
This is fantastic for a lot of dishes, but personally I put in a very little salt and pepper only, no veges or oil or tomato paste whatsoever. It means that you're left with pure beef and no other taste, which makes it more versatile as a base.
I refrigerate mine, and then the fat solidifies and lifts off easily as a disc at the top of the bowl, you can fry your potatoes in it.
Then freeze it in large cubes.
Make sure you use grass fed beef, preferably organic, because you don't want any nasty pesticides or antibiotics in your concentrated stock.
This might be dumb question but does all of the meat get tossed? When I do chicken stock I pull out the meat then put the bones back in but I’m just freestyling.
Back in culinary school we’d let the beef or veal stock go for 12 hours. You just use the bones with some meat on them, not cuts of actual beef. That’s pretty much throwing money away.. but I guess if you want to cut down on the time and add more flavor that’s a good idea.
Finally! He made beef broth, not stock. Especially veal/beef stock should be simmered over much longer time (10-12h)
Every restaruant I ever worked in used a high end bone-broth brought in cartons or used the wet boullion paste that comes in a jar. LOL, made one HELL of a mushroom-merlot-bordelaise sauce tho... Best sauce I ever tasted in my life.
That meat looks to be bordering burnt. Would you recommend taking it to that color? Is that the kinda color restaurant use to get that flavor?
That's the minimized classic but there are many short cuts an substitutions...
But
Reduce reduce reduce, smaller pots to smaller pot low an slow and strain strain strain.
Bay leaf makes a diff too, maybe I don't see it ..
And
Celery is very important..
And don't be scared to do it with broken open bones to get marrow out, slight flav, and should be a strong jello strength not jelly consistency...
The finger thing got you a sub .
And how much does that cost to make that stock? 20-30 bucks ?
I would say around 20, possibly 15 if you use cheaper beef. Everything else you should really have lying around if you cook regularly.
Every cook should use the oven once , for all of the steps combined together to save the planet. Put the veggies in with the roast shanks!
Like your hair style
Drinking stock is a really good way to curb hunger sometimes
Someone needs to stop this psychopath from harming fridges
Add a small amt of ACV to pull nutrients from bones. Simmer beef for 48 hours, chicken 24 hours. True broth.
I once made aspic by accident. I boiled a couple rotisserie chicken carcasses and used the liquid as a base to make chicken soup. I added vegetables and some store bought stock because mine had no flavor. The soup was meh, but i put it in a round container in the fridge. Next day i went to get it and it had turned into chicken soup jello. I thought it was pretty funny. None of us could bring ourselves to eat it. 😅
How dare you hit me with the double fiddle!!!
"Restaurant quality"
Hey Jim, hand me another can of gravy, will ya
😂😂😂😂 the finger trick with the face 😂😂😂😂