Beef stock, like broth, is a beef-flavored liquid used in a variety of dishes, most notably stews and soups. Beef stock is typically stronger and more flavorful than broth, and while it can be purchased commercially, it is more commonly made at home. Beef stock is made from beef bones and scraps, as well as vegetables and other seasonings, after a long baking and boiling process.
In beef stock, beef bones are almost always used. Trimmings from other beef dishes or commercially purchased beef stew pieces can also be used. They can be served either fresh or frozen. In fact, some cooks save their trimmings over time and make stock only when they have enough from their regular cooking routine. However, whenever possible, beef fat should be avoided.
Beef stock contains carrots, celery, onions, and, in some cases, tomatoes, in addition to beef parts. Garlic is frequently added, and parsnips or potatoes can also be used. The vegetables can be fresh and crisp, slightly overripe, or parts of the vegetable that aren’t normally eaten, such as the ends of celery stalks. They should not, however, be rotten or significantly overripe.
Beef stock requires spices as well. Fresh herbs and spices can be bundled together in a cheesecloth bag, but they’re more often left floating in the liquid. Spices such as peppercorns, thyme, and salt are commonly used. Bay leaves and parsley sprigs are also frequently used.
To make beef stock, place the bones and meat trimmings in a broiler pan and bake them. The vegetables are frequently baked alongside the meat and bones, but they can also be simmered and caramelized. The baking time is usually around an hour, and the beef, as well as any vegetables, should be nicely browned.
After that, the contents of the broiling pan are dumped into a stock pot. Caramelized vegetables, rather than browned vegetables, are usually caramelized in the stock pot. The broiler pan is then deglazed with water or wine. Deglazing entails heating the pan and removing the stuck-on bits with a liquid before pouring the liquid and bits into the pot. Before beginning the deglazing process, any excess fat should be removed.
Any additional seasoning is added after that, and the beef stock is simmered for five to eight hours. As the stock simmers, skim off any foam or fat that rises to the surface. After that, strain it through a fine sieve or cheesecloth and use it right away, refrigerate it, or freeze it.