Classic and Essential Beef Stock | Chef Jean-Pierre
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Hello There Friends! This is a re-make of our original stock recipe recorded 9 years ago in 480p technology. This one is in 4K it is the same recipe maybe with a few changes. It is a must make and the base for so many recipes. I hope you like and make enough to freeze for 17 Years :) Let me know what you think in the comments below.
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I made this beef stock to use in my Veal Osso Buco with polenta for Easter dinner, 2021. This beef stock was absolutely delicious and made my dish. My friends loved the rich taste it gave the veal shanks. It was hard finding the beef bones, but I used beef ox tails, beef rib bones and veal bones from veal blade steaks with all the veggies cooking for five hours. I can’t express enough the difference in this beef stock over ready made grocery store purchased stock. There is “NO” comparison. You will be so spoiled once you make this beef stock for your recipes! I plan on canning this great tasting beef stock in quart jars for quick ready to use. Truly an unbelievably taste!
Thank you for your comment! I am glad you appreciate the importance of making your own stock. As you said there is really NO comparison with the store bought stocks. Most soups and sauce are as much as 50% stock, it really change your recipes 100%. Thank you for watching your channel! 😍
@@ChefJeanPierre I just purchased from your site, “Cooking 101” cookbook/5 DVD’s too. Lots of great receipts and details in this interactive cooking program. Somehow I missed your series on PBS, because I worked on Saturdays back in the 90’s, so I decided to order “Incredible Cuisine” and “Sunshine Cuisine” the companion books to the series. Wants again, they are great cookbooks with fabulous recipes! So glad you are now on youtube to show us your new, old or improved fundamentals on cooking. Your are so very unique with the way you present cooking a recipe. Stating over and over that “quality ingredients” is the key to a great successful recipe when cooking makes the dish worth preparing, eating and most enjoyable with family and friends.
@@ChefJeanPierre you are the best and most entertaining chef...my wife and I really want to go to your classes sometime soon even though cooking is just a hobby...is this basically an espagnole sauce? I really love French cooking and want to know more about how to use the five mother sauces.
If you have a local meat market you can order beef neck bones. That's what I do. Bones use to always be available in grocery stores but cooks now just buy canned broth.
Did you leave the lid off when you cooked the stock?
I know I’m not unique enough to be alone in thinking, you make people happy with your fun attitude, Chef. Thank you once again for sharing!
Jean-Pierre - The Legend.
Love going back to basic and knowing how much goodness flavour and satisfaction can be achieved . knowing exactly what I give my family and friends is heavily and full of pure goodness.
I added tomato paste, carrots, and onyo to a store bought beef stock and it was amazing! Merci Beaucoup, chef!
I wonder who will cook for you in heaven..your amazing
how long did you cook it for Kyan?
i do the same, because it is really hard to get beef bones! tomato pastes, carrots, onion, and celery. simmer a cpl hours anyways
He has a video for doing it with store bought beef stock.
@@beckyworoshello3822 there must be farmer markets where you live. Ask there.
Bones of veal legs are best for beef stock.
Inside the bones is the best and healthy mark.
Oh goodness me !!! I just absolutely LOVE this man so much. My "Friend"
Chef, thank you so much for NOT having music in your videos... 100% of you my friend is pure bliss.
I'm glad you mentioned 'no music' - I can't stand the way so many YT pieces are spoiled - made unwatchable for me - by it.
I have rung the bell so many times I feel like Quasimodo !
This is not just cooking, it’s passion !
Another great recipe 👍
Using a word that is not used nearly enough to describe Chef Jean-Pierre's cooking/recipes, my finished beef stock is AMAAAZING!
I went to Cioffi's in Burnaby for the meaty bones, a restaurant warehouse for the plastic containers, the local grocer here in Yaletown for the vegetables, and my herb garden for the thyme. Then on to the recipe. Making beef stock takes time and effort, but the reward at the end of the lengthy process is totally worth it.
The first step is done, now on to beef bourguignon for this evening's dinner party.
Thank you, Chef Jean-Pierre, for helping me make AMAAAZING stock.
I am so happy I found chef Lean-Pierre! I'm supposed to be in bed but I can watch for hours. I used to make stock but I put garlic and salt in it. I NEEEEd to make this stock the right way. Then the beef bourgiugon. I HATE it when the juice of meat comes out and people call it blood! IT'S NOT BLOOD IT'S JUICE FROM THE MEAT.
Just finished making this stock. I am enchanted, so beautiful. Thank you Chef Jean Pierre for teaching how to make this.
Thank you so much for teaching me new cooking ideas. No tomato puree in the pantry so I used Manwich. I heard this voice with a beautiful French accent say, "Put in what you like." My youngest daughter's boyfriend is French. Her recent visit she failed coviid test. I told her she probably failed on purpose to get 2 extra weeks in Paris! 🗼
Been wanting a remake for this one! Thank you Jean-Pierre
Made a full stock pot of this yesterday. Used beef bones, scraps from chuck roast, other scraps I've saved and frozen, and the vegetables in the video. Slow simmered overnight. Over 12 hrs.
It is FANTASTIC. I'm going to freeze most of it today. The rest is going into the beef stew I'm making based on Chef J-P. The stock is a cut above any that I've had before. Going to make the Steak au Poivre in a week or so with it too. Thanks for sharing Chef.
Wife: FFS, you've burnt it, again!
Chef: No, no, no, no, it's "çàřàmæĺłï§əđ".
I read it in his accent CA-RA-MA-LAÏ-ZD
@@michtesl1850 🤣🧈🧈🧈🧈 edited
lol
😂
Lol I can hear it
Thank you for sharing your God given talent. I love watching and listening to your teaching.
Making beef broth
Thank you for working hard to provide us knowledge chef. One day I wish I can cook like this for my wife.
i love to watch you, very good teacher, and a very nice guy.
Hey Chef! You are so right about not adding salt or other top notes (if you were a maker of perfumes, then this is the language you would use). I think it is important to distinguish between base notes to be included in the stock and top notes to be included in the final dish. Just my humble opinion based on the wisdom you have brought to my kitchen. Cheers!
I have to tell you Craig then I reread your comment three times before I was able to grasp the wonderful meaning of it thank you for taking the time! Cooking is definitely like making perfumes we just call it “Aroma” 😍
Hi Jean, I have just found you by accident on TH-cam, and I absolutely love watching you, you are so funny. I have spent the last two hours watching you please keep up the great work xx
Already made your beef stock and it is fabulous. Watch again just because. I'm using my 17 year old beef stock from the freezer to make beef bourginon. Sister in law is staying after surgery for a broken leg. The smells and taste will brighten the whole household.
Made this, and cooked instant noodles with it. Best instant noodles ever!!!!!
The downvotes are from Swanson, Kitchen Basics, Campbell's, and College Inn
& Progresso !
No more down votes
And Marco Pierre White, who seems to have sold out to a stock cube maker.
Cause they hate peppacones.
Nice!!
17 peppercorn at the beginning .... 14 a bit later and at the end 12 in that huge pot + a magic wand called Chef JP. As a commercial chef you can order stuff that we, your humble followers can’t afford. Thank you for giving us the tips on how to make a great recipe affordable! Oh... I forgot you can freeze the fat from the stock for 17 years! Love it!
Absolutely great product worth every minute of effort. You can use a good stock in everything. And you can freeze it in quart containers for the home cooks that does not cook in such large amounts
Have you considered creating a playlist for people that are getting started cooking. It would be nice to have a playlist with some of the basic recipes that young adults could find to that are easy and relatively quick to make. Your channel has so many fabulous recipes, but some may be overly daunting for someone that is in the early stages of learning the art of cooking. Thank you.
I watched the last beef stock video. I am focusing chef.
I love our style chef .....blue blue blue blue blue blue...... with closer shots😊....U are amazing...lots of love from India🙏🌼
I made beef stock this weekend for the first time, and it turned out amazing! It wasn't difficult to make, especially with Chef's video as a guide. I don't have a lot of specialized kitchen tools, like a chinois strainer, so straining the stock was the hardest part. But overall, it was worth the effort. I don't have a "restaurant quality" stock to compare it to, but for my first try, I'm extremely happy with the results. If you follow Chef's instructions, you'll end up with a stock that's magnitudes better than anything you can buy in a store.
For me Chef Jean-Pierre made Thursday the best day of the week. And of course i can test the recipe on the weekend... and freeze it for 17 years! Thank you chef, You are the best!
I love love you!! Best videos of my daily routines.
I have followed a few videos and made some wonderful recipes with your guidance, and I thank so much
My mother taught me to cook on an old coal fired stove and she kept a big stock pot at the back close to the chimney. For each meal preparation, she would pop in a small amount of the veg as well as scraps of whatever meat she was cooking plus the bones. And because the pot was constantly slowly simmering it made the most wonderful stock that she simply ladled through a sieve into the pot she was using for that day’s meal. Of course when that pot was exhausted, she would start another immediately with bones and meat scraps. So we never froze or refrigerated our stock. Was her method dangerous? We never suffered and nothing was ever wasted. I’d appreciate your opinion and perhaps suggestions for improvement.
I love your meticulous measurements - just like my mother’s and my grandmother’s.
Slainte!
Bacteria grow most rapidly in the temperatures between 40 °F and 140 °F as a matter of fact they double in number in as little as 20 minutes. We call it the Danger Zone and I always teach my students not to leave food out of refrigeration over 2 hours. Not sure if your mother would keep the pot boiling but if she did there was nothing to worry about. If she did not your are the proof that some people can become immune to bacteria 😂😍
@@ChefJeanPierre Yes but not everybody has a blast chiller at home and to put anything hot into a refrigerator or freezer will eventually ruin it. I usually put hot things into an ice bath then let it come to room temp, then refrigerate it. Been doing it for years and never got sick but maybe my immune system is built up; and still have the same ole' running refrigerator to this day. Great videos chef 👍
I bet your grandmothers stock had the best Umami flavor that you just cannot replicate. One of a kind meals.
No regrets cooking! Enjoyed the explanation and the stock! TYVM!
This is so delicious, I really want to make it
You had me at “Hello friends “ waiting for the big snow storm here on LI, making the beef stock for the first time. So excited to see how it turns out.
I would love to see a video from you about a classic French dessert that I don’t see in the restaurants anymore. I would like to see crêpe Suzette. Is there a possibility you could make a video on that?
God bless you about the NO SALT! Not sold on the tomato paste though. I add marrow bones and cows' feet slices to ensure I get a really gelatinous stock. Works for me. Appreciate the video.
Made this last weekend, mine is not quite as red as yours, but turned out fabulous. Many thanks! Chicken stock will get done this weekend... will freeeze it for 17 years. Also doing the butternut squash bisque, fingers crossed. Thank you Chef Jean Pierre, love the entertainment value of your videos!
For the coloring it is onions. I take two white onions and two red onions in a beef stock. Just use it with all the peels. Just cut in quarters and roast the onions in some ghee until everything is completely roasted.
That’s it I’m reducing the tomatoes I grew this summer for beef stock 🥰
Dear Chef!
Yesterday I tried the first time to cook a " Beef Stock", like you are teaching here in the video. The result is an unbelievable delicious Stock.
Thank you so much for that recipe and tomorrow I will try tocook a Boeuf bourguignon ( I have already checked your recipe) and I am looking forward to use that amazing Stock.
Best regards from Vienna-Austria and all the best for you
Gerhard
You're "the bomb", Chef! Just love your energy and enthusiasm. How about chocolate souffle? That's the one I want to see. I'm good at 'big pot de creme', though...lol. You're awesome and thank you!
What a wonderful, admirable personality and contagious love and enthusiasm for the art and craft of professional cookery. I just love it. Thanks Chef for making yet another miserable year not just bearable but even happy.
If chef Pierre tells you to put tomato paste in your beef stock you better put tomato paste in your beef stock.
Thank you for this wonderfull recipe, and your passionate kind. I love it.
I love how it goes all quiet and he whispers I like to cook mine overnight 2:45
Nice. I cook mine exactly the same way - actually learned from the old video. I cook it for almost 24h on the lowest heat setting.
Always find it amazing what a difference a good stock makes. When you taste it by itself it doesn't taste like much - you'd expect something amazing after 24h cooking! - but it takes food, sauces, gravy etc. to the next level.
I love your videos, Chef! You have amazing energy, and great recipes!
I've made many a stock, I never considered no salt and now after thinking about it the Chef is correct. No salt. My next stock will be no salt.
My favorite tv chef of all time 👨🏻🍳💪🏼
Thank you 🙏
I actually made the recipe off the old video last weekend. It was absolutely beautiful. However, I appreciate updating the video, what a beautiful quality cooking channel.
Good morning . Love the updated version.thank you .
tried that too smells awesome!
Hi, Chef JP - Surprise of surprises, I make my beef stock this way too, except I've added loads of fresh garlic - will leave it out from now on. You use more tomato paste than I have, but I'm going to add more - it is delicious and thanks, again!
bloob bloob BLOOB! I love it.
Great advice!…. It’s not a dish…. It’s an ingredient!…. No salt, no garlic!…. 💯
I've been saving my steak bones all summer + scraps and will make my beef stock for the winter today. I have a 22 qt. crock pot.
I went to Sprouts and found 2 turkey necks, smoked ham hocks, and a turkey back so I’m seeing if that will work. I have it in “bloop bloop” mode so tomorrow I’ll strain it and add tomato past as needed to thicken. My plan is to use this to make the beef stew recipe!
Does anyone else talk to themself in the chef's voice while they cook?
Yes, can’t say anything but onyon and carameeeelized and I do use his voice
we can't help it LOL
Get this man a show
You're great teacher , chef!
Beautifully explained and high quality video. Thank you for all the insights you share with us all.
Yessssss! I have been looking for up to date videos, in glad he's back.
Thanks chef. Your chicken and beef stocks have completely changed my cooking from good to AMAZING!!!! I love it. But I have a question. I have a small freezer with very little space. Can I use a pressure canner or water bath canner to preserve the stocks? Thanks for all the great videos. I have become a much MUCH better home cook since I found this channel a few months ago. You are amazing and I always look forward to the next video you put out.
I started this yesterday and strained it a couple hours ago, except I had a whole lot more bones so a lot more of everything else and ended up using my Costco 32 quart stock pot which left me ~5-6 gallons of stock, more then I can cool in my fridge so I'm simmering it with the lid off for a bit until it reduces by about half, then I'll cool it, finish taking off any fat, reheat and pressure can most of it. I already made some ramen with it, way better then the lame flavor packs, we finally have an actual butcher shop where I live so I can now get beef neck (can't usually get them from Fred Meyers or Safeway) and they are much better for stock then ox tail, shank bones, or short ribs.
Thank you for sharing what time is dinner serve at your house? 😍
Oui Chef ! ! !
I was doing Prime Rib for this Christmas, and wanted an Au Jus…this was a precursor. I failed. I spent two days trying to make this stock and use it for the Au Jus. The stock had great color and some body BUT it was too sweet!! I guess I didn’t understand the importance of staying closer to more exacting mirepoix formulas and I think it was one of two things or both: two many carrots or the carmelized onions. I poured the product and two days work into the drains and now I am trying your boxed broth remedy with a twist. I only need a quart so I ended up reducing the carrots to only 50% the weight of the onions, and the celery to 50% of the weight of the onions. I kept the leeks close to but not quite the weight of the onions. The results are acceptable but not what I had hoped for. The only bones I had were two racks of ribs that I had bought. I still will use the Prime Rib instructions…that was a great success the last time. For the broth I used the ideas set forth on page 69 of Julia Childs “Mastering the Art of Cooking, Vol 1”
The best cooking show on TH-cam.
But look into that chili con carne idea 😉 please
Thanks Chef
Chef Jean-Pierre, I can't tell you how many times I've made your beef stock and made so many wonderful things from gumbo to ultra awesome homemade beef ramen. Your original beef stock vid was the first vid I ever watched on your channel. There's a local place here that sells good neck bones and I get them for dirt cheap. I don't have any cats or dogs but I do have a roommate I have to be on the lookout for when I make your stock 🤣.
I'm making your stock today and your right it's hard to find bones
Fantastic!
Wonderful advice
This man can talk to me about dead weight and I will listen. But um yeah i love this too ❤
awesome
thank you chef....please do some escargot dishes i want to see what you can create with snails...love them!
You’re missing out jean Pierre. The bluefin tuna and their sushi is definitely the way to go here and again the service but the food is amazing.
My wife won’t let store bought stock back in the house since I made this the first time but that’s ok because I enjoy making it. Thank you sir 🫡
Im preparing the stock right now, and it's only less than an hour that i'm cooking it, and because my pot is small, i had to remove some liquid. This liquid that i removed already smell amazing, i will pour it back when the volume has reduced.
Sorry, my wife will hate you. Ever since I started watching your channel she hears all the time "Jean Pierre said this, Jean Pierre said that". I cook at home, but when my wife has to cook something, I tell her: It's not rocket science, it's cooking. I love cooking, thanks to you I have a double joy. Thanks.
Great instruction, thank you. A couple of questions, 1) should I replenish the water level once it's reduced (overnight)? 2) once strained, can the bones (& co) go back into another lot of water to make a second lot of broth? Thanks again.
As long as you cooked it very slowly, you will not lose very much water, but whatever water your lost will intensify the flavor of your stock, so you do not replenish it. About the bones after that many hours of cooking time, they are not even good for your dogs as it is dangerous to give them cooked bones and they’re only good for the garbage.😊
@@ChefJeanPierre Thank you very much for your response. Makes sense & I'm looking forward to trying this recipe. All the best.
Tried it, beautiful. Thank you.
Some people aren’t aware that subscribing is free- it doesn’t cost them anything and it helps your channel. You might try mentioning that.
You say to not use *any* salt but most people are going to buy tomato paste in a can. Canned tomato paste has salt in it as a preservative. It also tastes like a can, which a long cook cycle will generally fix. The little bit of salt added by the tomato paste is probably fine. Too much salt will lower the freezing point and potentially keep the stock from freezing in the freezer but a little salt won't have that much impact. Also, leaving an unattended pot going on a stove in a home overnight is a fire hazard. The safest approach is to prep some of the stuff the night before and have it all gently simmering by 7 am the next day, keep an eye on it throughout the day, and finish up 12 hours later. Finally, some people might not have stock pots but have a Crock Pot. A Crock Pot could be used to similar effect for those who don't want to deal with a gallon of stock (adjust recipe accordingly) and want more precise temperature control. There was also some major hand-waving over the last step of removing the fat after refrigerating. Not everyone knows what that means or even looks like. So let me explain: As the stock cools, the fat and collagen that is mixed in will leave the solution and rise to the top. If you want "clear," clean stock, you need to skim the fat off. But don't throw it away! It's got a bunch of flavor you can use for other dishes. Freeze it separately from your stock. Also don't remove ALL of the fat/collagen from your stock - you can't remove all of it anyway but don't be OCD and try to get it all either. If you skim 80 to 90% of it, that will be sufficient. Cooking is more art than science.
Yum!
Tip: Whenever I have any leftover uncooked bones or meat or fat pieces or fish pieces, I put them in bags and into the freezer. It all goes to enrich my next stock.
Another tip: Don't throw away fat. Fats transport flavour. You want fat in your stock. If you plan to reduce it, cool it down first and scoop solid fat from the top.
Yet another tip: Don't throw away scooped fat! If you did right and chose nice pieces with fat on them, don't get rid of the fat. Fat from stock has a beautiful flavour and is fantastic to have around for whatever you are cooking rather than the refined crap that stores sell.
gotta love the 4 k's
My rottweiler, Nicki, always had severe insomnia when I used to make beef stock.
Just finished making this recipe. However, I was just wondering if your recipe calls for 2 or 3 cups of stock can you get by with half stock and half water? The reason is I want to save some of my stock and I'm storing it in 1qt containers. BTW, the stock is very very good. So much better than anything I've ever used. Hats off to the chef and his knowledge.
Yes you can! 😍😍😍
Another way I use to preserve my beef stock in the freezer is on ice cubes. After its cold im putting it in icecube plastic bags so when i wanna use some stock on my recipes im takiing off 3-4 stock cubes instead of defrozing the whole stock at once. Ofcourse thats a homemade trick that I use not a reataurant tip.
I actually do drink my stock. Warm a bit of the stock up, salt it to taste and drink that instead of coffee or tea. It's wonderful, especially if you make a strong stock.
Hello - this was awesome - can't tell at the end - did you recommend removing the fat that coagulates at the top when cooling? or is that an integral part of the stock to keep?
I want to do this I really do Chef, but beef bones is costing in the United Kingdom, at my favourite store...
1. Morrisons British Beef Bones Typically: 800g = £4.40.
2. Compared to Morrisons Chicken Breast Fillet 630g priced at £5.
Then we must not forget that we have to source out more cutlets, scraps for that extra beef in our home made stock. Wow. It is becoming so expensive in the UK.
Just for a bit of meat on the bone for my stock? Ouch! Mamma mia would turn in her grave!
I love your your channel you are me mentor
♥👍
find a friend and buy it together then share the stock with them
That is a great idea, thank you! 😉@@Icewing10
You are the BEST!!!! X 100000000000000000000000000000000000000000000000000000000
For those that are doing Carnivore and Keto I received that fat and reuse it also
Can we get a video on that duck confit risotto?? That sounds amazing 🤤🤤
Working on a batch right now..
Chefs favorite number is 17
Awesome ! You have any tips on cooking venison? A lot of US families have HUNTERS IN THE FAMILY. Will await your expertise 💕
dude i love this guy wish he was my uncle or grandpa lmaoo
Used salsa instead of tomato sauce because I had leftover salsa and baby bokchoy instead of celery because I didn't have celery. Had family taste test and they wanted to drink a bowl, had to explain it's stock not soup 😅 Question, how can you tell when the stock is done and I see some stock recipes recommending putting the vegetable later on so they don't overcook?
Good show. Have you done a video on making demi glaze? Or on the varied applications of demi glaze vs. beef stock. Do you have any good stories to tell of the old days in the kitchen, i.e. cantankerous old Chefs who were super hard core and didn't but up with any fooling around in the kitchen?