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making beef stock

post #1 of 4
Thread Starter 

     I've not been able to find a tinned (or boxed) or powdered commercial beef broth (or stock or consommé) that provides the flavor I want in gravies or pan-sauces. I mean, I'm not that fond  (pun intended) of commercial concoctions but the way I get my stock now is simply too expensive. Basically, I braise the heck out of pot roasts (almost always from the chuck, and, occasionally, a Sirloin Tip) and then reduce the jus until it's very savory, which I freeze into ice-cubes and store in freezer bags. On average, from a 3 1/2  to 4 lb blade roast I'll end up with something like 3/4 of a quart of strained and reduced jus. 

     My question is how can I get more liquid for my Loonie (Canadian money!) Should I somehow start adding BONES to the mix? Could I chop the roast in 3 pieces, sear each third, thereby creating more fond to deglaze from the pan-bottom? Should I start playing around with dry mushrooms? What? Any ideas?

     This jus is vital in my kitchen. I use it to 'touch up' a lot of things, and it's invaluable for a variety of steak sauces, and a major taste contributor to soups (not that I've used it for that many soups; the thought of using that much jus in a soup makes my left thumb twitch uncontrollably.) I'd just like to make the economics more comfortable.

post #2 of 4

Here are some great articles on making your own stock from ChefTalk

 

How to make stock

http://www.cheftalk.com/a/stock

 

how to make brown stock

http://www.cheftalk.com/a/how-to-make-brown-stock

 

how to make white stock

http://www.cheftalk.com/a/how-to-make-white-stock

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 4

I usually use beef back ribs as the basis for my stock.  Mostly bone, fat, gristle and some scattering of meat so they are pretty inexpensive.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 4

Made a big batch of chicken and beef stock a few months ago... a cabin-fever event, I think.  One of the 2 supermarkets that I have to choose from deeply discounts meat/poultry when it's 2-3 days BEFORE sell-by date... I always check for bargains there.  One day, they had packages of cornish hens (2 each) at half price... again 2-3 days before sell-by date... I bought  packages... kind of a bogo.  Then in the beef area, a hunka "pot roast" something & buncha bones for $2 off each.

 

Hauled out 2 big stock pots that don't get a lot of use when cooking for one.  For the chicken stock, just rinsed those little birdies and put them in water to the brim... with onions, celery abd carrots.  Once it came to boil, just let it simmer away for??... a few hours.  For the beef, I chunked up the "pot roast" to get as much surface area as possible.  Then browned the H outta meat and bones before covering with water and adding CC&O.  Usually doon't herb it up much... maybe a bay leaf, but little or no salt.

 

Probably got 6-8 pints of each.  In a perfect world, would have a dedicated shelf in a gigantic freezer to freeze flat in zip bags... but it's not a perfect world, is it!?!  Since we're talking MEAT, I pressure canned it.  Not difficult or dangerous, just took a little time cuz canner only holds 4-5 pint jars at one time.

 

Next time, might just test my patience and reduce stuff WAY down... semi-demi-glace??  If I do I would DEFINITELY not put ANY salt in... until I was totally reduced.  Did that once with canned/box stock.  By the timeI had reduced by half or more... all you could taste was SALT... pretty much no chicken/beef flavor at all.

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