Make one of the most fundamental recipes in all of cookery with this rich and delicious homemade beef stock. Beef stock is a …
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Homemade Beef Stock Recipe
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I asked my major grocer for beef bones and all he could/would sell me is "marrow" beef bones… okay fine but they were very fatty and not that flavorful. Any suggestions?
Gotta use the onion skins! Amazing color!!! ❤❤❤
Hi can you coat the bones with butter instead?
Hey Billy, thanks a lot for the instruction, quick question, can I use a smoker to roast those bones? cheers.
Thanks, Chef! One wine I use when cooking for those who are recovering alcoholics is a brand called Fre. It's alcohol free wine. It's not quite as good as the real deal but it's much better than adding water or storebought stock. You can find it in most supermarkets. Now, my go-to red wine is a brand called Lindeman's Bin 45. It's succulent with blackberry notes and it's less expensive and not as tannic as some of the Shiraz or Cab Savs. I use it for beef bourguignon too. It can be found in most supermarkets as well. I encourage you to try it.
Do you know if it will turn cloudy if I pressure can it after straining? Also, the recipe says you will end up with approximately 40 servings but not the serving size, so I’m wondering how many quarts or pints this will make?
Looks like an amazing stock!
I have learned more about Cooking from you and Chef Jean Pierre, than ANY other chef or home cook! I love your step by step approach, your videos are Top Notch, and you Are Amazing! Thanks sooo very much! I love seeing how much your daughter loves your cooking! Love You!!❤😊😊😊
Lots of great pointers. I've made this many times but will preroast the veggies next time.
Beef bones are actually quite hard to find – not easily available at the supermarket or butcher – so buy them when you see them and freeze them. The shanks w/o meat are good for the gooey marrow but you will ALSO need bones with meat for flavor ie neck bones.
Oh, one thing I don’t do when making stock is use the root end of onions the very bottom of the head of celery or the tip top of the carrots…there is dirt in all those areas that even scrubbing doesn’t come clean. But your recipe is a wonderful encouragement for people starting out making stock👍‼️
Chef..what quart size is your lovely pot?
Perfect! Thanks!
thanks chef, enjoy your vids!
Please tell me what kind of bone is called. Thanks
I made this snd it was do good thank you for your tutorial was great from Thunder Bay Ontario Canada.
Use everything indeed!
Better than Bullion is a restaurant quality base that is great when you don’t have beef bones and scraps.
Thank you chef. I found this video while looking for the best store bought beef & chicken stock. I’ve made chicken stock a few times but haven’t in quite a while. I’m no longer looking for store stocks & will be making my own. I know it’ll taste so much better.
I have a question. EVOO can turn bitter at high temperatures ( so I’ve heard on many cooking shows). Wouldn’t a neutral oil with a high smoke point be better?
What a fucking excelent video!
Brilliant!
Amazing looking stock. I'll be trying this soon. I don't have much freezer space so I'll be looking up how to can it, if its possible. I would love to see a video on how to can different things. Im only cooking for one so having small batches would be helpful. Also, I would love to see a video on what to look for when shopping for veggies and meats. I'm new to all this fine cooking. But anyways, love the video, love the channel. Keep these great recipes coming.
Mmmph I always rubbed the bones with tomato paste (the olive oil) before roasting…
Should I put the lid on the pot while it's cooking?
Beef stock plus tomato paste equals SUACE ESPAGNOLE or at least according to Escoffier and he created the sauce.
Are you from Michigan chef??
@Chef Billy Parisi spending a cold Blizzard day watching your videos…. again! I've done your chicken stock, I eat a lot of chicken.
Thought I should learn how to do beef. I freeze it in quart bags, laid flat. Thanks for all of your videos!
Very great recipe Billy , try also to substitute a part of your beef bones with veal feet ( unroasted and unbrowned ) in order to become more gelatinous stock
How large is your stock pot?
This looks bomb 💣 can’t wait try this 👍🇲🇽🎭🎬
Looks good, but the red wine and garlic might set off the flavor of other dishes.
You can deglaze with water or even a store-bought beef broth so you don’t have that red wine flavor in all of your dishes.
Garlic can be added when you make the final product with the beef broth.
I like that he didn’t include any salt.
Finally, those bones don’t have much meet on them! I save and freeze my beef trimmings, then thaw and add them to the pan when I put it in the oven.