Beef Stock

Can someone give me information on how to make my own rich tasting beef stock that isn't watery and doesn't cost a fortune to make. I see a lot of recipes for it that contain tomato paste, lots of...

I was making stock last night, but let it go to long. Woke up this morning and it looked like there was some sort of syrupy liquid in the pan. The pan was not burned and there was no smoke or anyth...

Is it the same? Can I skim fat off freshly made cooled stock and use that as rendered fat?

I have some family members that have to be low-fat for health reasons and so want to know when I can make fat free or low fat items for them. I'm experimenting cooking with beef stock and as I find...

I make my own broth and have been struggling to find an easy frozen storage solution. I want to freeze in 1 cup portions, since that is what I use most often. I have been premeasuring the broth, ...

I want to make a rich and creamy sipping broth, and mid-femur bones just don't have what it takes. I want to make broth from the biggest bone of the animal: the pelvic bone. Where can I find a b...

I make chicken stock quite frequently, and even tried Marcella Hazan's "meat broth" recently. Now I want to make a real good beef stock...something that I can use for broth in french onion or beef...

Has anyone here made Marcella Hazan's meat broth? She uses it in so many of her recipes, I figured it's time I make a batch. I'm just wondering what you use for the mix of meats, as I don't want ...

by carophil11 3 years ago

Hey all! I have a top round roast that got a bit freezer burned, and with the chilly weather lately, I want to make a big batch of beef stew. I grew up with beef stew having potatoes, onions...

What are the best bones to use for a beef stock? Can I use marrow bones? I noticed Whole Foods had a bunch of different kind of frozen bones on sale this week - they included rib bones, neck bone...

I have some beef stock questions for the experts. I’ve had beef stock end up the consistency of stew. What went wrong? Too much meat? How much time is really needed? I’ve seen everything from...

Hey all, I made chicken stock by simmering it on a stove for a few hours, and then moving it into an oven at 180F overnight (I got the temperature from a recipe). Since I put the pot in while it w...

I am making an au jus (a day ahead) for our Christmas prime rib. The recipe (from Chowhound) calls for beef broth. Can I substitute a quality beef stock instead? The recipe has us browning beef ...

Hi chow puppies! I have been sick and recommended to eat marrow. I have never done that so I made beef stock from big marrow bones. Nuked at high pressure in instapot for 90 min. Very rich brot...

I've tried everything I can find in my pursuit to make restaurant quality pho and I just can't figure it out. I've made numerous batches of pho bo and pho ga trying everything I possibly find.Diffe...

by fruttidimare 4 years ago

Hi, I am in the process of making a beef (marrow) bone broth - already a nearly 20 hour simmer after a brief high temp roast - that I was intending to use in a beef stew for tonight. I suppos...

I decided to try "brewed meat/bones products" available in the US, which I've never used so far, starting with - Knorr and Maggi bouillon cubes, - Kitchen Basics stock tetrabriks, - Knorr home...

Hi chow hound ies, So I am now exploring actually making stock. I got these bones from an overpriced service that said they were good for stock. But I don't actually know what kind of bones they a...

I want to make a kick-arse beef stock as a base for various dishes including - but not limited to- some rich french onion soup. Any ideas on where best to source some good bones for marrow ? does a...