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Beef Stock

post #1 of 25
10/23/05 at 8:13pm
Thread Starter 
According to the recipe on this sight, you should not add salt to the beef stock. It should become salty on it's own, however my broth (even though I followed the recipe), it still tastes plain....and needing of salt. What could I have done wrong? :confused:
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post #2 of 25
10/23/05 at 11:28pm
You did nothing wrong. Stock is a building block, not a finished product to be consumed on it's own. Salt can be added as you work on the finished product.
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post #3 of 25
10/24/05 at 5:44am
Thread Starter 

Cloudy

Its no sopposed to be clear right? That would be broth?
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post #4 of 25
10/24/05 at 6:51am
Broth is made from meat and stock is made from bones. Neither definition has anything to do with the clarity of the liquid.

Your stock should be relatively clear. If it is cloudy that means you either stirred it, which you should never do, didn't skim it sufficeintly while it was simmering, or didn't strain it through cheescloth or a chinois when it was done.

Mark
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post #5 of 25
10/24/05 at 10:41am
Thread Starter 

Wow

In none of the recipies does it ever mention tat you should not stir stock..
Is there anyway to save it? :cry:
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post #6 of 25
10/24/05 at 11:03am
There is no need "to save" the stock. If it is cloudy it is more a visual thing than a taste issue, that and the shelf life will be somewhat reduced due to the emulsified fat suspended in it. No biggie either way.
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post #7 of 25
10/25/05 at 3:45am
Cheflayne is absolutely right but if for some reason, (maybe the recipe?), you need it to be clear you can make consomme. Do you know the procedure for that?

Mark
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post #8 of 25
10/25/05 at 6:47am
If you make your stock correctly, never boiling it, and letting it
simmer for 12+ hours, it should be almost as clear as a consume'.
I roast the bones, roast the veg(carrot, celery, onion). I use
some tomato paste or tomato scraps. Black peppercorns, bay
leaf, a little dry thyme and oregano, Red table wine, and mushroom
stems. Fill stock pot starting with veg and seasonings. Then tomato
paste and wine. Then Bones. Fill pot a little above bones with cold
water. Then gently heat stock to a simmer. Just like in a consume'
the heating process will bring all the fat and impurities to the top and
for a raft of sorts. Having a spigot on the bottem of the pot helps
an enormous amount. If you do not have that luxury, then look for
a large used coffee urn at a used rest. supply shop or yard sale.
They are great for making stocks at home. I prefer to leave a beef
stock for 24 to 36 hours. If you make your stock right it will be
clear and flavorful. A stock will not become seasoned on its own.
Since it already has pepper you would season with a little Kosher
salt only. If any one out there has never tried the old coffee urn
trick, it is a real winner. Just experiment with water to get temp right.
I know you guys already know how to make stock. For what its
worth.

stephen
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post #9 of 25
10/25/05 at 6:49am
Oh yeah,

If you want to clear your stock or it has boiled. Just cool your
stock down in the fridge and gently reheat again. If you cannot
get the fat off, just strain refrigerate, and spoon the solid fat off
the chilled stock.
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post #10 of 25
10/25/05 at 9:59am
Thread Starter 

cool

Actually I do not have a procedure for a cosume.
It funny because if you look at the photos on this website of how they made their beef stock the finished product is not clear at all, on the photos it looks like its very dark brown but not even close to clear. Thats what mine looks like, only lighter.
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post #11 of 25
10/25/05 at 10:56pm

24, 36 hours?????

Hello, im curious and surprised,, do u make ur stock for so many hours??? Thats so much i think (well in Escoffier book says about 24 hours),, but nowadays we cant do a stock for a day, i dont know if an stock gets better flavour if i make it in 4 or 24 hours. Im just an opened book, i learn of ur knowlodge, thanks

Gus
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post #12 of 25
10/27/05 at 4:31am
The stock is done when you can cut through the bone with a knife.
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post #13 of 25
10/27/05 at 9:13am
I was taught that 6-8 hours, (usually closer to 8), was the standard for beef/veal stock. Less than that and you will not completely gelatinize the protein in the bones/marrow. It's better to go a little over than under.

Mark
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post #14 of 25
10/27/05 at 9:15am
Thread Starter 

what?

Cut throught the bone? BONE? Not the marrow but the actual bone?! I cooked my stock for 10 hours and was noware close to that.
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post #15 of 25
10/27/05 at 11:16am
Yep the bone around the marrow if we're both talking about the same thing. 24 hours should do it IMO. 8 hours is the first wash, then you got to do a second wash.
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post #16 of 25
10/27/05 at 5:58pm
what do you mean by wash?
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post #17 of 25
10/27/05 at 6:26pm
Wash, boil. Technically the first wash is stock, the second wash is remouillage. That's just the way they say it in some places. Wash... heh, funny. :)
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post #18 of 25
10/27/05 at 7:26pm
sorry, what i had meant to ask was what is involved in a second wash, is it just a question of letting the solid matter rest and the stock cool then reheating or do you strain the solid matter and add fresh water?
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post #19 of 25
10/28/05 at 6:46am
You remove the first stock, then start again with the same bones and fresh aromatics to make a second stock. Use separate or combine with the first stock for some killer stock.
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post #20 of 25
10/28/05 at 7:29am
would the same thing work with a fumé?
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post #21 of 25
10/28/05 at 11:06am
Steam Jacketed Kettle. Low Simmer. I got 24+ hours on this one.
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post #22 of 25
10/28/05 at 12:42pm
No. This is only for beef/veal/game stock
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post #23 of 25
10/29/05 at 7:12pm
thanks for the info. sometimes larousse doesnt answer EVERY question.
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post #24 of 25
11/1/05 at 11:10am
Do you mean a fumet, a fish stock? A fumé is something that's been smoked.
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post #25 of 25
11/1/05 at 1:24pm
whoops...yes, a fish stock.
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