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Veggie & Beef Stock

post #1 of 5
12/11/10 at 11:11am
Thread Starter 

 

 I made a veggie stock last night. After following the advice of many, I simmered 45-60 min. However, this produced a very,very bland stock.

 Well, after about 3 hours of simmering the stock came out to a good color and a pretty decent taste. I strained, seasoned with salt and simmered it down. It came out pretty good. However, I think it could be better. Any tips?

 

 On to beef stock. I've read some simmer the stock 8 hours. I've heard a chef simmering as long as 48 hours! He claims that the true flavor of the bones comes out if you simmer for 48.

 Anyone ever try that?

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post #2 of 5
12/11/10 at 12:27pm
Hello Night owl, For all stock, I actually don't put salt when making the stock, esp not if you reduce it afterwards. I find it easier to adjust salt in the final stages of cooking. For beef stock etc, I brown the bones first and let it simmer for hours. Have never tried the 48 hours you mention though. I normally simmer for a full day, about 10-12 hours. I found that browning the bones improves the flavour, although it makes for a darker stock
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post #3 of 5
12/25/10 at 3:58pm
Quote:
Originally Posted by butzy View Post

Hello Night owl, For all stock, I actually don't put salt when making the stock, esp not if you reduce it afterwards. I find it easier to adjust salt in the final stages of cooking. For beef stock etc, I brown the bones first and let it simmer for hours. Have never tried the 48 hours you mention though. I normally simmer for a full day, about 10-12 hours. I found that browning the bones improves the flavour, although it makes for a darker stock


Butzy is right, you don't have to add salt in the stock. It will really be bland but you'll taste the real flavor of the stock even if there is no salt added. As for me too, I put salt in the final stage of my cooking too.

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post #4 of 5
12/30/10 at 6:14am

When I make beef stock I saute onions first. remove thm and brown the bones. Remove them. I then deglaze the pan with 1/2 cup red wine. I reduce the wine to 2 - 3 T. I add the bones and onions and peppercorns to the pot, reduce the heat to simmer, cover and let the bones sweat for 20 min. I then add a couple of quarts of water and simer for 2 - 3 hours. it makes a great stock

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post #5 of 5
12/31/10 at 7:55pm
Quote:
Originally Posted by butzy View Post

Hello Night owl, For all stock, I actually don't put salt when making the stock, esp not if you reduce it afterwards. I find it easier to adjust salt in the final stages of cooking. For beef stock etc, I brown the bones first and let it simmer for hours. Have never tried the 48 hours you mention though. I normally simmer for a full day, about 10-12 hours. I found that browning the bones improves the flavour, although it makes for a darker stock


+1

 

I oven roast knuckle bones (.99/lb) for hours with stock veggies. Then simmer with more veggies/herbs for 8 hours.

 

Is the best way to more flavourful  stock.

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