My wife has been gathering up beef bones and shanks, all kinds of stuff beef, to make her first batch of beef broth. She’s been unexpectedly called away to watch grandkids. Her parting words were, go ahead and make that broth so nothing spoils. The only thing I know about broth is I think you roast the stuff first. I need guidance, don’t spare the details please.
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I have heard that you brown them in the oven for a bit. Never done beef but plenty of chicken feet n backs n carcasses. Instapot is too easy.
Pour in ball Mason jars while it is still hot. As it cools the lid pulls down n pops. I refrigerate after that. Prob good for cpl weeks to a month.
Others use ziplocks n freeze flat. Then they can be stacked side by side for easy access. Six mos to a year for frozen. Never last that long. edit- I like to add a quarter cup of ACV before I cook. It breaks down and frees up the calcium in the bones to make a calcium rich stock. - -
You can brown them under the broiler if you want to, but be careful. They’ll burn pretty fast, and then you’re screwed. Give it some distance, and just a little browning is plenty. You aren’t putting a crust on a steak here.
Regarding the details, there aren’t many actually. Toss them in water, bring to a boil, reduce to a simmer. Skim any frothy stuff occasionally. I have a measuring cup that pours off the fat, but you can also just put it in the fridge and let the fat congeal, then pick it off with a utensil, or your fingers if so inclined.Comment
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This is similar to what I do:
You won't regret making your own stock; I suggest a batch of French onion soup as a first use.
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I alwasy brown the stuff in the large stock pot, then add the water and other ingredients. Scraping those crispy goodies off the bottom as the water boils. Then reduce the heat, add the lid and let that SOB boil away.Comment
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I roast all the bones and meat along with the veggies: onions, carrots, celery, on a huge sheet pan in my gasser. I let the meat and bones get a good roast on before adding the veggies which roast up pretty quickly. Then I proceed with making the broth in a large stockpot.
Many people swear by the Instant Pot for broth-making, but even my 10 quart IP doesn't hold as much as I sometimes like to make.
KathrynComment
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I roast the bones at 475 F in the oven for about an hour, then I add carrots and celery for about another 45 minutes. Then I use my pressure cooker to cook all that for about an hour. It makes pretty good stuff!Comment
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Brown meat/bones in the pot you are going to use to make the broth. Then when you add the liquid, you scrap up the fond. Roast the veggies in the oven and use a little water to scrap up the veggie fond in the sheet pan and add that to the broth pot.
Very low simmer will produce a clearer broth. Hard simmer and you'll produce a cloudy broth. Up to you want you want to have.
Good luck.Comment
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I roast the bones on a sheet pan in my gasser set to 400° for about half an hour before turning the bones and meat and adding the veggies: onions, carrots, celery, and half a head of garlic sliced in half (the other half is added, unroasted, to the stockpot) and let it go for another 40 minutes or so, turning the veggies as needed. 10 minutes before the end of the roast, I smear the bones with 2TBL tomato paste to brown it up a bit.
I deglaze the sheet pan with a little water to get up all the fond after I've removed the roasted meat, bones, and veggies to the stock pot.
As far as relative amounts of liquids to solids:
Liquid:
7 quarts of liquid
1/2 quart pinot noir
Solids:
5 lbs beef leg bones 2-3 inches long, roasted
2 lbs beef short ribs, roasted
2 halved onions, roasted
4 celery stalks, roasted
2 large carrots, halved lengthwise and roasted
1/2 large head of garlic, sliced horizontally, roasted
the remaining 1/2 head garlic, unroasted
2 TBL tomato paste, smeared over the roasting meat bones for the last 10 minutes of the roast (to brown the tomato paste)
Extra spices added to the stockpot: Peppercorns, dried parsely, bay leaves, dried thyme leaves
This is more or less how I do it. Each time is a bit different depending on what I have on hand. For example, if I have any leftover cooked steakbones in the freezer, they go into the stockpot as well. If I have drippings from a brisket or chuck roast or strained purge from sous vide beef (if not too salty), in it goes too.
HTH,
KathrynComment
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Cook it long time! I get it to a boil, then reduce to simmer and cook for about 6 hours, skimming fat/scum off the top about every 30 minutes. I add water at the same time in order to keep the same amount of liquid. After 6 odd hours, I remove all the solids, then taste and adjust salt if needed. Then simmer another two hours, repeating the skim fats/add water bit. After 8 hours, I take off the heat and let cool. Then bag it in quart bags (3 cups/bag) and freeze flat.
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I do basically what fzxdoc does except I usually skip the tomato paste. I throw any veggie scraps in there too if I'm cooking something else: bell pepper cores, celery tops, etc. I also like to add a rosemary branch from my plant to beef or venison stock, but not any other stocks.
If you want a really rich stock look up Chef Jean Pierre on youtube - his stocks are veggie heavy but have lots of meat bones in them too.
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I’ve used this simple one from Jeff Smith’s Frugal Gourmet. His “Cooking With Wine” uses this, then goes on to make basic brown sauce from it, then from that, makes glacé da viende (not spelled right).
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