What Can You Substitude for Beef Stock
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01/xv/2003
This is definitely the mode to make a expert beef stock. The simply change I made was to roast the bones for a lot longer at a lower temp. I actually roasted for about five hours in order to bring out the flavors. (Just a tip: every time I cut an onion, peel potatoes, carrots or chop celery, I save all the peels, put them in a goose egg lok bag and throw it in the freezer. In a few months I have a good showtime on my stock) The vegie and seasoning combos were perfect which created a wonderful stock. I used this recipe to make french onion soup. My hubby Drew and the kids order french onion near every time we go out for dinner as their appetizer. I never do considering of the loftier salt content, so I was very pleased to be able to make a wonderful stock and at the same time control the amount of sodium. My kiddies say "thank you Wolverine"!
04/20/2008
i've made my ain beef-bone stock for yrs, but never thought to roast the bones until i stumbled beyond this recipe. i used whatsoever was on sale: beef marrow bones, and beefiness spare ribs, didn't take any parsnips so i omitted them. Added a whole bulb of garlic along with the roasting office. The stock came out AMAZINGLY AWESOME. The roasting gave the stock a whole new dimension of flavors and gave the stock a beautiful caramel color that my previous os-stock recipes lacked. The roasted garlic scent was very obvious, i thought information technology added depth to the stock, but information technology might be as well overpowering for non-garlic lovers. But overall, it's a cute stock that'south worth the effort.
01/05/2009
At last: a recipe contributor who knows the deviation between beef stock and beef broth. Broth is made by simmering bones and beefiness pieces. Stock is made by roasting the bones first. They are ii totally different foods. This one is excellent. Great for all kinds of recipes, simply it makes an especially practiced French onion soup.
11/09/2005
Very good tasting beef stock. It is very time consuming and lots of work, merely definitly worth it in the end. I will be using this stock to make onion soup. Since information technology is a complicated recipe I doubled information technology and then that I can freeze some for subsequently utilize. I used 6 lbs of beefiness ribs and doubled the rest of the ingredients. The ribs have more than meat than soup basic then it yet had a wonderfully rich season. The only small change I did was apply beef burgoo instead of table salt.
02/19/2008
I used whatever tired old veggies I had in the refrigerator, too as whatsoever beef bones, old stewing beef, etc I had in the freezer. I made a huge pot to freeze in tubs for other recipes. After letting it absurd and sit down in the refrigerator for the nighttime, I skimmed off the fatty, discarded the veggies and bones and I shredded all the meat that was left to brand chili in the deadening cooker today.
09/10/2006
This is, by far, the best beefiness stock I accept ever fabricated. Information technology was simple to make, and I particularly like the long cooking time. I think a long cooking time makes the stock heartier. The only ingredient I couldn't become was the parsnip; so I would continue to make the stock without it. It is perfect exactly every bit I made it. I didn't even take to add extra salt or other seasonings. Thanks for this gem.
05/24/2000
Made this recipe using my Nesco roaster and am very happy with the result. This is a very easy recipe and smells delicious while simmering.
02/ten/2008
Marvelous! Such a wonderful, easy thing to brand. I left out the parsnips, considering I never buy such things, as well every bit the lycopersicon esculentum and garlic (considering my son is allergic, sigh). I also, on the recommendation of my butcher, tossed in a couple of nice short ribs to add actress flavor, and I added about a teaspoon of paprika to give some of the punch that garlic would have given it. I used tater peelings instead of the potato flesh and roasted the basic/ribs/carrots/onions for a niggling over an hr at 400 degrees. I likewise allow it simmer for a proficient scrap longer than 5 hours to let it reduce. A wonderful result, and the house smelled astonishing all day!
12/16/2006
Amazing! My first attemp at homemade stock. This recipe wasn't complicated at all and neat for a 24-hour interval cleaning effectually the business firm. I used beef ribs broiled for an 60 minutes so basted them with tomato paste, added veggies and roasted an addl 30 minutes. DH was totally diddled away. You cannot go this from a can. Thanks Wolverine!
03/15/2012
A keeper. I picked up beef shank basic and beef cervix bones from my local butcher (very cheap). The neckbones had meat on them whereas the shanks were by and large just bone. Roasting at a lower temp for several hours is just what I did. Not wanting the onion and carrots to blacken, i removed those after the first hour of roasting and saved in the fridge until time to simmer. I shopped specifically for preparing this recipe, and glad I planned alee. The end issue was magnificant.. a well-rounded robust stock with the perfect flavor. This recipe yielded the full 8 cups (2 quarts). Next time I volition double this recipe (using a 12quart stock pot) to yield a gallon. Gotta make sure you go out information technology covered while it simmers, otherwise all your good stock will evaporate. [To those who low-rate this and other recipes subsequently having contradistinct the recipe, remove your rating equally it isn't fair to the submitter].
02/01/2008
Used rutabaga instead of parsnip. Dried parsley instead of fresh. 1 pack beef short ribs instead of bones. Added shredded meat dorsum in at finish. Used to make clear broth soup for sick family. Discarded celery/potatoes/rutabaga. Saved carrots. Added brownish rice at stop. jason loved it!
09/28/2011
I likewise did like Linda Mclean (and others) roasting at 300 or iv hours turning occasionally. During last hour I tossed in a minor caput of garlic also. I didn't have parsnip and didn't use the potato. Used dried parsley as its all I had. I did have fresh rosemary which I added two large sprigs of. (I'thousand a rosemary fan). I didn't drain off the fat considering after 1st straining I chill stock in frige, then remove solidified fat on top. I keep and freeze the fatty to use in making refried beans, savory pie doughs, homemade noodles, etc., vs commercial lard which has hydrogenated fats, yuk & I hate to waste product anything that can b repurposed. Every bit for the remainder of directions, spot on. I dig making my own stocks which I freeze in portions for many applications. I use beef cervix bones (very compact) I get for $1.49 lb. The soup basic I see are simply that - nothing just basic. I tried those before and didn't get bang-up results. Oxtail would work also but it costs more. Thanks for the postal service for honest to goodness 'stock'.
11/03/2011
I followed the recipe to a T, and it came out very banal. I used fresh marrow bones, veggies and fresh herbs. I roasted the bones and vegetables and slowly simmered the whole thing on the stove top. After four hours, it produced iv cups of stock. Calculation more water would only make it blander. Information technology smelled great and I was actually looking foward to using this, simply it wasn't worth sitting around the house all twenty-four hours to make such a small quanity. I make great chicken stock all the fourth dimension, and so this isn't a new concept for me.
01/02/2009
fantasic flavours easily down beats store bought broth. browned basic as recomended at a lower temperature for nigh 4 hours then threw it all into a irksome cooker for well-nigh 24 hours. strained everything out and let sit in the refrigerator over night then I could remove the fat. used it for french onion soup for a party and was told information technology was the best anyone had ever had :) will definitly make every bit often as possible
03/16/2014
Well, I got the stock made, and it tastes really good, but information technology sure doesn't expect like the picture posted. Mine is adequately pale looking. I followed the recipe to a "t" merely increased the roasting time to 45 min. Likewise, even after all the straining and clarifing, mine had gross-looking stuff in it. I was praying it wasn't the egg, although I didn't see how it could get through all that cheesecloth. When I heated it once again and stirred it, it disappeared. I regfigerated it overnight and then I could take off all the fat, and yet information technology still seems fatty. I'm not sure why you would want to discard the meat. I grew up poor and hungry, so I very rarely throw nutrient away. I diced it up to yield iv cups. 1 loving cup is at present simmering in Beef and Barely Soup 3 from this site (best B and B soup Always!). I froze 2-1/2 C. for beef hash, which I serve with eggs, homemade biscuits and salsa. Finally, I froze 2 small packs for quesadillas, fabricated with beef, sauteed peppers, onions, and cheddar cheese with salsa, guacamole, and sour cream on the side.
08/thirty/2011
I am having trouble finding beef bones to use for this recipe. I have made stock before at restaurants I have worked at, just I am not sure what beef bones to become at the grocery store. Whatsoever help would be aprreciated.
10/25/2009
I followed several other suggestions, roasted the bones for v hours turning every 30 minutes, so for the terminal ane-ii hours added vegies. put all in the crockpot for 24 hours forth with fresh parsley, thyme and onions from the garden. also added to the crockpot cheese rinds, which add fabulous flavour to any stock, also every bit peppercorns, garlic, and fennel seed.
08/25/2014
I learned this i from my Mother over 60 years ago. The only affair I take changed is the way to deglaze the roaster. I use a big splash, (1/2 to 3/4 cup) of Sugariness Vermouth.
04/20/2009
I roasted the bones with tomato plant paste on them for one hour, and then added to a pan with onion, leek, celery and carrot - brought to a boil and so put in my crock pot hoping that it would yet turn out. Needed to use a little more than soup bones every bit it tasted more than like vegetable broth when it got done, only it worked neat for a soup the next day with leftover roast pieces, celery and angel hair pasta. It is very time consuming but it is worth it. Mine seemed fine using the crock equally oposed to a stock pan all mean solar day (didn't want to babysit the stove)I let it sit in the fridge overnight and the fat was like shooting fish in a barrel to skim off the superlative. Thank you for the aid!
04/eighteen/2010
Delicious! My starting time time making whatsoever sort of stock, and it turned out wonderfully tasty and sweetness. Thanks for some cracking tips!
03/09/2011
Astonishing stock. Roasting everything in the oven gives it a fantastic, rich flavor. I will never used store-bought stock again.
01/31/2012
This is a smashing recipe to keep in your back pocket. I did leave out the tomato (the tomatoes nosotros can get in PA in January aren't great) and parsnip (used more potato instead). I saved the meat (which literally fell off the bones) to utilize for another meal rather than discarding it. I got 3 quarts of stock.
09/29/2009
Absolutely the Merely way to make stock. I fabricated a huge batch and froze some for time to come apply. It is perfect for those who have allergies to soy and other ingredients establish in premake broth and much tastier. Cheers for sharing.
06/21/2009
Fabricated it as read except I roasted the bones for an hr before preparing the stock and added extra potato instead of parsnip. There was a ton of fat that congealed on the top when I allow it cool, which I skimmed off. And then don't leave out that step.
02/07/2015
I used approximately 10 lbs worth of beef basic and fat- roasted at 300 for 3 hrs, and then added vegetable scraps that I had frozen- celery, onions skins and ends, carrot ends, light-green pepper bits, cucumber ends and whatever vegetable past its prime from the fridge and added i head garlic, roasted another 60 minutes at 350, then put in 12 qt stockpot, added water to most the acme, common salt, peppercorns, parsley, and 3 bay leaves, and a splash of vinegar (you tin't taste it but it leaches vitamins and minerals from the bones) . Brought to nigh a eddy, and so turned to low and simmered for eight-12 hours. I skimmed most of the fat off, simply didn't carp to clarify information technology. Then I force per unit area canned in quarts at 10 pounds pressure for xl minutes. Wonderful! Approximately 7 qts of beef stock to can......perfect for any recipe needing beefiness stock or beef broth.
01/05/2010
Such a delicious and hearty stock! I actually improved upon an old family unit recipe for beef vegetable soup, which has corn, cabbage, peas, dark-green beans and tomatoes in information technology. I added those plus the celery and carrots, and I also added about a pound of stew meat (browned first) for the last two hours of simmering, just to beefiness it upwards a footling - then to speak. Absolutely great recipe!
08/08/2011
A lot of work! It did make the house smell really good Merely my husband was surprised that nosotros were having pizza instead of homemade beefiness stew for dinner.
02/07/2010
This turned out really well. I couldn't add the tomato (my daughter is allergic) and I didn't have any parsnips or fresh parsley and couldn't go out to get them during a blizzard. I also added in some tough stir fry beefiness during the simmering stage and it cooked beautifully and so we had some yummy meat to add together dorsum into the soup we made the next solar day. Thank you for the recipe!!
04/xi/2010
This turned out wonderful! The only modify I did was roast the bones at 300* for about four hours (until the basic were brownish), turning the bones over almost every half an hour. Oh, and I got a little dislocated with the directions with the celery and ended upwards calculation them to the roasting pan, and I don't regret it! I volition be making this again, probably this calendar week! Thanks!
05/01/2013
I made this stock yesterday and was expecting to get a rich beefy result.I chose this recipe due to information technology's high rating, nevertheless, I neglected to read through all the reviews offset. I am so sorry I didn't. What I ended up with was a apartment vegetable broth. I followed the recipe to the letter of the alphabet, even buying the bones (plus an extra compact shank) from a local butcher shop (and paid dearly for them). I went to the grocery store today and bought another five pounds of soup bones. After roasting, they are now in the pot along with my "vegetable broth" from concluding night. I will probably try this once again, simply will exist certain to follow the advice of many reviewers;roasting the bones at a lower temp for several hours and will also try using the cervix bones equally well. It could be that what we know as soup bones no longer agree the season they one time did. I don't know if the style the animals are raised today has anything to practise with it. I know it tin change the sense of taste of meat, flavour of milk, etc. I hope that my terminal effect will yield a stiff enough beefiness flavor. If not, this will be one very expensive vegetable broth.
04/08/2007
Good decent basic beef stock. Easy to make.
03/12/2008
I think this is the merely fashion to brand ALL soup stocks (turkey, ham and chicken). I usually use only the celery, carrots, peppercorns and a whole onion (with skin on, it adds color)and discard information technology all after simmering. Cheers for posting, your soups volition never have more than flavor. 1000
03/06/2013
I followed this recipe pretty much equally written except that I omitted the parsnips because I didn't take them on mitt, used dried parsley, and broiled the bones at a lower temperature for longer every bit suggested by others. I used gratuitous range bones and so there really wasn't much fat to skim. The goop was very nighttime with excellent season. After straining information technology, at that place was no need to clarify it. It was perfect. Some of it was used for a beef vegetable soup (institute on this site) and the residual was frozen into ice cubes for use in flavoring rice and other dishes. I will definitely exist making this again.
11/07/2007
Kickoff time making beef stock and this worked Cracking. I had 3 pounds of soup bones and so adjusted appropriately. After chilling overnight to solidify the fatty, I had cute jellied stock. I took 4 cups of stock and added 4 cups of water and made a vegetable beef soup that was FANTASTIC, rich and velvety broth.
01/20/2012
Slap-up recipe. Made beefiness barley soup from this stock.
03/16/2015
This is a perfect beef stock recipe !!!!!
04/04/2008
Slap-up Recipe... I Just bought regular beef bones from my local Meat Marketplace and it worked out slap-up!!!
12/30/2010
Great recipe !
07/08/2009
I must accept done something wrong. I baked the bones for a solid hour, did everything the recipe said, and honestly this didn't gustatory modality very beefy at all! It tasted more like vegetable stock than beef stock. I used normal marrow/soup bones, had nice fresh vegetables, everything seemed okay. I'm not sure what I did wrong, simply this recipe wasn't very good.
11/23/2009
Simple and tasty!! Makes dandy stock for veggie soup...
07/17/2012
Very good!
x/19/2014
The flavor was OK. I used neck bones which have some meat. Followed the recipe equally written. Smelled great while cooking. Looked peachy while cooking. I skimmed fat after a dark in the refrigerator and what remains looks more like beef stock jello than something you'd utilize as soup. I haven't tried warming it back upwards all the same, only I'grand unsettled past what it looks like.
04/07/2008
wow, who would call up that and so much flavor could be rendered from bone? Thanks for the wonderful recipe. information technology was piece of cake to follow and the results fabricated my soups sing!
x/07/2009
Very rich, flavorful stock. I made a double batch and used some to make chicken and rice b/c I was out of onion soup mix and the rice tasted and then much better with the stock.
01/xi/2013
Corking recipe! Thanks for the tip to clarify the stock. Very like shooting fish in a barrel.
xi/24/2015
One very of import incredient was left out, vinegar. Add together two tsp to this quantity. It won't be tasted but it does help extract the minerals from the os. Broth should be simmered for 24 hrs min. and so a crock pot works well.
10/23/2013
This is excellent and well worth the effort to make information technology. (Note to self: I had to apply the big stock pot and not the dutch oven.) Followed the recipe exactly simply didn't analyze it at the terminate due to my family's preferences. Cheers!!
08/27/2014
after roasting the veggies and bones I put everything into the slow cooker. I adjusted the water to eight cups, knowing that I could dilute the stock afterward if need be. cooked information technology on high for about v hours and went about my daily activities.
06/05/2014
I've never made beef stock or goop before and take the extra claiming of beingness on a highly restricted diet designed to reduce inflammation. I altered this recipe quite a bit, only am thrilled with the results. I roasted beef shanks, Vidalia onions, and garlic together, sprinkling on some sea salt. Everything then went into the stock pot, with the deglazed $.25 from the roasting pan and water to embrace, plus an inch. I added more sea table salt, too. Afterward almost 8 hours, I had a rich, fragrant, tasty goop. Strained, it will exist perfect for my cooking needs. And no yeast or anything else I need to avoid!
02/27/2015
Fantastic
09/07/2008
Very good although I found it to be very mellow. It also didn't seem to make a whole lot, which isn't bad but for the fourth dimension it takes to do it, I was hoping for a trivial more. I also found that y'all accept to add a lot more than water than specified and add together water as you go along otherwise the bones/veggies will burn. Likewise, I was skimming the fat off equally I went simply so that I could ensure that information technology was clear and not cloudy.
03/08/2015
Demand a really expert beef stock recipe. Today at the store I started reading labels on all the liquid and other kinds of stock and goop, they all comprise among other things, lots of sugar, if not the first ingredient it is in the superlative. I don't like my beef or chicken dishes sweet unless I want them to be. Could not find a single one without some form of sugar or sweetener. I found it incredible. How practise diabetics manage to avoid sugar when it is in and then many products? Thank you for the recipe.
12/01/2008
Yummy! Nonetheless I realized that I didn't really want a soup-curry. I wanted regular thick curry so I added 4 heaping tablespoons of flour. I also added 3 carrots (peeled/sliced) and bell peppers. I followed someone's idea of only 4 cups of broth and 2 heaping tablespoons of curry powder. Delicious! At beginning it is not as spicy, but take some milk past because equally with other curry, your oral fissure begins to flame upward after a few bites!!
ten/17/2018
I did 2 lbs of bones braised in roasting pan per recipe. Transferred basic to a four.v qt crock pot covered with water almost 2/3rds full. Cooked on low for 24hrs. Had to add a cup of water half way through. Shut cooker off left to cool and strained through mesh sieve. Refrigerated stock overnight. Skimmed a thin layer of fat off surface of stock and transferred half to a pot for a soup and froze the balance to use next month.
05/31/2018
Perfect in every fashion.
02/28/2019
The only change I made to this recipe was to pour the fat into the Dutch oven along with the roasted soup basic, carrots and onions, and so deglazing the roasting pan and calculation its liquid to the Dutch oven too. Since I chill the broth to congeal and remove all the fat once done simmering, I like to get the flavor that the fat carries with it, too, but without the grease.
07/27/2015
I used beefiness feet cause I was told from the owner of the slaughter-house information technology was the same equally reg marrow basic.....yeah they are not.. Marrow os in bc Canada 5 $ per pound anxiety 2.50 per pound....... xxx$ later and 14 hours my stock is gross..... Not the recipe error... Mine for being cheap.... Am gonna attempt over again with proper marrow basic
04/06/2019
This is a Keen recipe for beef stock. I bought beef bones, merely I also bought beef necks that had a ton a meat on the basic ($1.99 lb) at publix. Coated basic lightly with vegetable oil, added fresh garlic, onions and carrots and baked 375 for 2 hours which turned meat very chocolate-brown. Added water to embrace and more for evaporation, added more onions, carrots, celery and seasonings and cooked on stovetop for nearly three hours house smelled fantastic. Strained over again and stock was a rich brown due to roasting bones beginning.
12/05/2017
Quick and easy. I volition definitely make this again.
06/11/2015
Awesome stock easy to do very easy only difference I baked them for two hours instead and canned all my stock
10/fifteen/2018
I did not add the parsnip or the tomato plant and added a glug of ACV. It turned out wonderfully! I canned the goop in quarts.
01/03/2017
I was looking frontward to this being adept. How easy is information technology to put in a slow cooker and only wait? Maybe it was the bones that I used, but this was no improve than dish water. I would have given it one star, merely I will endeavor it once again with basic from a dissimilar source and use reviewers input.
02/17/2017
This turned out admittedly succulent. Made it to make gravy to pour over meatloaf to be served to 80+ ladies at a retreat.
07/22/2015
Thank you for this recipe. I am never buying canned again, there is no comparison in flavour and this is so much healthier for my family. I choose not to the clarify the stock. I love the flecks and colour. To get rid of whatever fatty, after straining the stock, let cool for a bit, stick in the fridge and the fatty will congeal on top, just skim it off. I will save some of the fat, measure out past the teaspoon and freeze. I add together to some recipes to add richness. The stock I will freeze into ice cubes (1oz each). Makes it easy to keep and measure out afterward for recipes.
eleven/24/2019
This recipe fabricated a nice stock. Cooled and removed fatty, so I can freeze it in portions.
12/28/2017
I skipped the roasting step because I used the bones (with rib meat) from a rib roast I had smoked the dark before. I placed everything in a stock pot, brought to a boil, then covered and simmered for nigh 3 hours. And then I removed all the meat from the bones, cubed, and put both meat and basic back into the pot and simmered uncovered for some other hour to reduce. I was going to make a beef stew, but wound up using a can of green beans instead of tomatoes and this became a wonderful vegetable-beefiness soup. Yes, I could take strained and clarified for a stock, only this was merely too adept to pass up. For those who say it is bland, gustatory modality and season as you get.
Source: https://www.allrecipes.com/recipe/12984/basic-beef-stock/
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