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How to Make Beef Stock or Broth

Updated on October 18, 2015
Starting to prepare a simple beef stock
Starting to prepare a simple beef stock

Stock Cubes are No Substitute for Homemade Stock

What do you tend to do when a recipe calls for beef stock or broth? Simply add a little cube to a jug and top it up with hot water? Crumble that same little cube straight in to the pot or dish? Sadly, that is probably what a majority of people do but the benefits of making your own beef stock are more than worth the minimal effort required. Yes, making beef stock or broth takes a bit of time but most of that time it is left simply simmering away to its own devices, allowing you to get on with other tasks.

Hopefully, this page can convince you how easy it is to make homemade beef stock and you will give it a try for yourself.

The Essential Tool for the Job - A Stock Pot - Do you have a pot big enough for making stock?

There is no getting away from the fact that in order to make stock or broth effectively, you will require a fairly large pot. These pots can last for years, if not in fact a lifetime, when you buy one of the proper quality so a modest investment is likely to repay you many times over.

Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base

Amazon is very often the place to pick up real cookware bargains. At the time of writing, this fabulous 16 quart pot is reduced from $69.99 to $27.29. Why not take a look and see what bargains you can pick up today?

 

Beef Bones are needed for Stock or Broth

Beef bones perfect for stock
Beef bones perfect for stock

Beef bones are absolutely essential for making beef broth or stock. It is the bones rather than the meat which they may still have attached to them that imparts the ful beefl flavours to the stock or broth. In the case of stock, it is also the bones that will give it its gelatinous quality when cooked. Beef bones like these are not expensive to buy and can be had from almost any butcher's or supermarket. If they are not on display, ask your butcher or supermarket assistant if they can provide you with some.

Beef Stock Ingredients and Starting to Make the Stock

Starting to make beef stock
Starting to make beef stock

There is no hard and fast list of ingredients used for making any form of stock. The only real essentials listed below are the beef bones and the water. The choice of herb and vegetables is open to experimentation but this precise recipe is easy, inexpensive and does produce a very satisfying beef broth or stock.

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Beef bones are added to stock potVegetables for beef stockPrepared vegetables for beef stockSprigs of fresh rosemary for beef stockSolid ingredients for beef stock are assembled in stock pot
Beef bones are added to stock pot
Beef bones are added to stock pot
Vegetables for beef stock
Vegetables for beef stock
Prepared vegetables for beef stock
Prepared vegetables for beef stock
Sprigs of fresh rosemary for beef stock
Sprigs of fresh rosemary for beef stock
Solid ingredients for beef stock are assembled in stock pot
Solid ingredients for beef stock are assembled in stock pot

Ingredients

2lb beef bones

1 medium white onion

1 large carrot

2 sticks of celery

2 or 3 sprigs of fresh rosemary and/or thyme

1 tsp black peppercorns

Sea salt

6 pints cold water

Method

Put the beef bones in the stock pot. Peel and quarter the onion. Wash the carrot and celery and roughly chop. Add all the vegetables to the stock pot. Break up the sprigs of herbs roughly and add to the pot. Season with the black peppercorns and sea salt and pour in the cold water.

Put the pot on a high heat until the water begins to boil. Reduce the heat to achieve a moderate simmer for one and a half to two hours when making broth, or for several hours until more than half the water has evaporated if making stock.

Removing the Solids from the Beef Broth or Stock

Beef broth after two hours' simmering
Beef broth after two hours' simmering

When the broth has simmered for a couple of hours or the stock for several, switch off the heat. Use a large slotted spoon to lift the bones to a large plate. If there is any meat on them which you wish to utilise, cover them and leave them to cool. The same slotted spoon should then be used to remove the herb and vegetable pieces from the pot, which may be immediately discarded.

Don't worry about stray bits of herb or peppercorns remaining in the broth. You are going to strain it later. For now, put the lid on the pot and leave it for at least an hour to cool substantially.

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Beef bones removed from brothBeef bones are covered and allowed to coolVegetables and herbs removed from brothBeef broth with bones and vegetables removedBeef broth is covered and allowed to cool
Beef bones removed from broth
Beef bones removed from broth
Beef bones are covered and allowed to cool
Beef bones are covered and allowed to cool
Vegetables and herbs removed from broth
Vegetables and herbs removed from broth
Beef broth with bones and vegetables removed
Beef broth with bones and vegetables removed
Beef broth is covered and allowed to cool
Beef broth is covered and allowed to cool

Straining the Beef Broth or Stock

Perfect beef broth
Perfect beef broth

When your broth or stock has cooled to warm rather than hot, it is time to strain it and remove the remaining impurities from the liquid, such as peppercorns and bits of rosemary or thyme.

Suspend a fairly fine sieve over a large bowl or basin. Line it with three or four sheets of kitchen paper, which will filter out the fat from your broth. Pour just a little broth in to the sieve in the first instance and this will help to prevent splashing as you pour more steadily. Pour the broth in to the sieve in steady stages until it is all filtered.

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Fat has already started to solidify on top of the partly cooled beef brothA sieve is suspended over a bowl for filtering the beef brothKitchen paper lines the sieve to filter out the fat from the brothPour just a little broth in to the sieve in the first instance to help prevent splashingStraining the beef broth
Fat has already started to solidify on top of the partly cooled beef broth
Fat has already started to solidify on top of the partly cooled beef broth
A sieve is suspended over a bowl for filtering the beef broth
A sieve is suspended over a bowl for filtering the beef broth
Kitchen paper lines the sieve to filter out the fat from the broth
Kitchen paper lines the sieve to filter out the fat from the broth
Pour just a little broth in to the sieve in the first instance to help prevent splashing
Pour just a little broth in to the sieve in the first instance to help prevent splashing
Straining the beef broth
Straining the beef broth

Easy Beef and Root Vegetable Soup

Beef and root vegetable soup
Beef and root vegetable soup

Who doesn't love a good bowl of soup, of one description or another? It is said to make us feel better when we are unwell, it is probably the most popular of all starters or appetizers and what better to heat us up on a cold Winter's night than a bowl of hale and hearty soup?

The one thing that almost all good soups have in common is that they begin with a quality stock. Be it beef stock as in this instance, chicken stock, or even vegetable stock, only by having that initial grounding from which to build are you ever likely to have a quality soup to enjoy and serve to your family.

The simple beef and root vegetable soup recipe featured below, incorporating the beef stock prepared above, is about as basic as soup recipes get. It is designed, however, simply to get you thinking of different ways in which you can use quality homemade beef stock.

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New potatoes and carrots go very well in beef soupOne carrot is grated, the other is slicedPotatoes, carrots and beef stock are added to pot and seasonedBeef, fat and gristle will fall off the cooled bones at a touchBeef separated from the fat and gristle
New potatoes and carrots go very well in beef soup
New potatoes and carrots go very well in beef soup
One carrot is grated, the other is sliced
One carrot is grated, the other is sliced
Potatoes, carrots and beef stock are added to pot and seasoned
Potatoes, carrots and beef stock are added to pot and seasoned
Beef, fat and gristle will fall off the cooled bones at a touch
Beef, fat and gristle will fall off the cooled bones at a touch
Beef separated from the fat and gristle
Beef separated from the fat and gristle

Ingredients

2 to 3 pints of beef stock, prepared as above

2 medium to large carrots

8 to 10 baby new potatoes

Beef from bones used to make stock

Salt and pepper

Fresh chives to garnish

Method

Pour the beef stock in to your soup or stew pot. Wash the potatoes but do not peel them. Any larger ones should be halved but smaller ones left whole. Top, tail and scrape the carrots. Grate one carrot coarsely and slice the other in to discs. Add the potatoes and carrots to the beef stock and season.

Put the mix on a high heat until it comes to a boil. Reduce the heat and simmer for thirty minutes.

Pull any remaining meat and gristle from the stock bones. It should virtually fall off at a touch. Cut and pull the beef from the fat and gristle. Add it to the soup for the last five minutes of simmering, merely to heat through.

Taste the soup for seasoning and adjust as required. Ladle it in to serving bowls and garnish with freshly chopped chives, or other herb of choice.

I hope this page has proven useful to you and that you will try making your own beef broth or stock. The difference in taste between the real thing and those little stock cubes really is beyond night and day...

Thanks for visiting this page and any comments you have may be left below.

Do You Make Your Own Broth or Stock? - Are you going to give it a try now?

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