How To Make Restaurant Quality Beef Stock
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- Опубліковано 23 лип 2023
- #shorts #beef #cooking #food
Beef Stock Recipe:
6 pounds beef neck and shank bones
2 tbsp neutral oil
1 tsp kosher salt
8 quarts water
3 oz tomato paste
2 onions
5 medium carrots
2 leeks
1/2 head garlic
5 sprigs thyme
5 sprigs flat-leaf parsley
1/2 tsp black peppercorns
For storage, I like freezing mine into smaller portions (around 1 cup each) so I can have a bunch ready to go for pan sauces.
How do you freeze yours? Are there cup containers?
What do you cook with your beef stock?
If frozen, how long will it be good for?
I just put mun into those ice cube trays freeze them. Then remove them and put them in freezer bags 👍🏾
What do you do with the beef on those bones?
Bro really hit the finger thing. Haven’t seen that since elementary school😂
Facts😂😂
Same 😂
He let the intrusive thoughts win 😂
It takes a real cook to do that.
Loved it
I'm gonna have to try that finger trick next time I cook!
it's a good one
@@thatdudecancookWhat's the background music in ur video?
@@thatdudecancookthe face you made is what had me 😂🤣
That's instant +10 points every time, I've checked.
Honestly better if you make meat stock without veggies
the finger trick got me 😂😂😂😂😂
Thanks for the tip on adding the veggies at the end, mine is always cloudy.
You can always use a egg raft to clairfy your soups/stock.
- egg white very cold > pour into stock/broth > whisk vigorously for 10 seconds> wait for egg raft to form, make a small hole (side / center) and ladle out your sexy clarifies goodness.
@@268NA_Impreza Thank you
Mines never gone cloudy and i out the veg in at the beginning. My head chef always told me the secret is not to boil it. Only simmer
@@judithgarcia5732 it’s a pleasure. I’d recommend watching a video on UA-cam on how to do an egg raft, for visual experience.
If you don’t get it on the first try, it’s all good, keep at it and you’ll develop a back for it.
Also the egg raft is edible (if you’re desperate 🤣)
@@thomasturner2390 yes, this is very true. Rolling boil is very aggressive, especially when you have veg that is practically ready to lint away.
In Asian cooking, you boil the bones for 10 minutes first to pull out the impurities. It makes for a clearer broth.
They do this in European cooking too depending what broth they want
@@smithsmith9926no we don’t. We just skim of the impurities. And I don’t think there is any science behind boiling the bones for 10 min.
@@OverJam52 you clearly have no idea how to cook lol
@@OverJam52you do realise Europe is a continent, right?
@@OverJam52there is. You are removing some of the proteins that easily dissolve into the stock. It’s not necessary unless you want a very specific colored appearance (no color basically).
You also don’t need to skim a stock at all… just boil it it will dissolve back in and you won’t notice it haha.
Get that Fond! That's pure flavor
I'm fond of fond
Love this guy beating up the fridge at the end...my favorite part!😂
Dude just casually drinking beef stock 😂
when it's actual stock and not some pre made industrial crap, it makes sense lol
I sometimes call it meat tea. 😂
BRO that finger wiggle 😂😂😂😂 brought me back to the good ol days
Seriously, underrated timing and sound quality in this 😂
The fridge thing is off the hook. I can get my kids to mow the lawn, take out the garbage and do whatever mom needs done if they get to see you beat the hell out of that fridge. BTW- my kids are 6 & 9. Hahahaha thanks for amazing tips and huge laughs!!! Love u too
LOOKS DELICIOUS MAN!
The finger wiggle! I saw Stan Laurel do that in March of the Wooden Soldiers.
“Jesse we need to cook”
The finger trick is guaranteed to make your stock 110% tastier.
Better beef stock than most restaurants
Bro I thought you drank it in jelly form 💀
Still absolutely fucking legendary 😂 💯
Glad to see the fridge is still getting it.
Great way to aid the use of more energy on something so simple
Not only it prevents the stock to become cloudy, but adding the veggies last keeps a more fresh and intense veggie flavour that makes that liquid delicious
Keep on keepin on my guy!!
Gotta love this guy
I enjoy your videos so much I subscribed 😅
As a small time music producer I gotta respect the proper reverb and delay 😂❤
This dude is nuts
Homemade stock can't be beat. I make it every year after Thanksgiving with the left over turkey. Nothing goes to waste and turkey noodle soup is fantastic.
B4 I started watching cooking shows. I felt like a goober saying, "dont throw the taste out!!" 😂😂😂
I just knew it was a great addition . I'm older than dirt now... I'll fess up!
This is awesome for skin and hair.
How dare you hit me with the double fiddle!!!
You make me laugh, what a personality......ha ha ha!😂
Best food channel on shorts man ❤❤❤
You Are the Best!!!
Dude you are awesome 👍
Wow I didn't know to add the vegetables later in the process. Definitely going to try that next time I get a chance.
Looks really good
Thanks , i didnt know the holding back the veg till the last hour bit , makes sense ..
I don’t often leave comments like this but every time I see your videos it leaves me with a smile and makes my day!
The only thing it needed was celery. 💀 only OGs to this channel will understand
Doood... That's fantastic info'... ❤
When you roast turkey always boil up the bones to make gravy! FANTASTIC!
"Restaurant quality"
Hey Jim, hand me another can of gravy, will ya
Dang that fridge has had a life lol ...following for few years and damn !❤❤❤❤ lol it probably still works but just there for beast mode
You're hilarious, bro. Love your content❤
watched this for 20minutes, bro turned me into a zombie
The improvement in production quality has really been something great job on the channel I love it and you're actually showing some really good s***
Watch it with those fingers man! My gf is on here
I'll buy mine ,thanks
That reminds me a lot of birria, makes me want to go for some tacos right now
Dude love your videos you are so underrated ❤🎉
It's the fingers for me after he puts the pot on hahaha I used to do it as a kid haha
You are so aggressively dorky in the coolest way and I don’t see how anyone couldn’t vibe you with you haha
Beautiful thank you for your video
Drinking stock is a really good way to curb hunger sometimes
I like how he kept the fridge
This dude is so silly, I love it!
The finger thing got you a sub .
Slow Mo Primal Scream 😂 got me
Chef Jean Pierre would be proud
This is precisely how I learned how to make it and made it for 10 years. I miss making it in big stock pots.
more stock vids pls.
I love this format more than that "turn face a bit to the left and stab the table with a knife" format
Love attacking the fridge with the barbeque grill cap! Good cooking idws too!
You’re the best dude
“Roast for 400 degrees at 30 minutes”😂
You are the Man!!!!!
Someone needs to stop this psychopath from harming fridges
A good beef stock is like putting on a hot blanket during the winter
That jelly looks has the consistency of my homemade mayo jar I stash under my bed.
Billy Corgan is looking pretty good for his age
you can save time and make it even more delicious with a pressure cooker. Many fancy restaurants use these for broths and stocks too.
Beef stock so good the intrusive thoughts won
That sure does look good. After reading about how much heavy metals are in bone broths I limit it.
Yes!!!!
Bro started a war with that fridge💀💀
😂😂😂😂 the finger trick with the face 😂😂😂😂
❤❤❤
Love the head bro
Years ago the first times I made chicken stock it became gelatinous after refrigerating. I thought I messed up and started to throw it away before I googled. Happy to discover that I actually did well!
This stock looks AMAZING. Well worth the time...
Very focused finger wiggling 10/10
I love when you attack the fridge
The fridge finally went to the grave yard LoL
He got us with the finger thing😭😭😭
"Roast for 400 degrees at 30 minutes" We time traveling?
Woooohhhh........
Forking shirtballs. That finger thing. I had to go back and watch this like 3 times because because I can't pay attention after that. The deadpan face .. perfecto.
I'm a cook,I've actually made stocks that looked like pecan pie filling.Its was so rich.Mainly used it for making jambalaya.
💯% Yé Fridge didn’t Have a Chance ✅
Yes my bro.. THIS
Comedy gold with the fridge LOL
I do it the same way except one thing. I do use a good red wine to glace and deglace (3-5 times) the beefbones after I got them in the pot before adding water or broth.
Ways do it with wine for sure! That is why having a good cooking wine is always great. Unless you're filthy rich and can afford to pop white and red bottles just for that
Or an alcoholic.
I will give it a go. Mine is near this I don’t roast the veggies
Beef bone broth needs nothing added it is so good.
I add a pound or so of chicken feet to the roasting component then simmer them with everything else. Chicken feet are extremely high in collagen which makes the stock richer plus they don't add flavor. Something i picked up in chef's school many years ago.
Finger tricks makes everthing taste better.
Like your hair style
Not gonna lie that one onion was looking pretty good..
what's the background music?? its sooo good my bro
Broth so good the grill top took some collateral damage