I make my own chicken stock since I can get bones readily enough. For beef stock I have been relying on store bought. I made the enhanced stock in this recipe and was just amazed at the difference of the "before" and "after". Then I made soup using this stock, and the words don't exist to describe the difference. Wow. Chef, thank you for helping take my cooking to another level! A friend told me it is "too much work". Then had a second helping.......It is a bit of effort but not much. The one thing I have learned is you must want to do better, and your enthusiasm makes me want to not just do better, but excel. Some say it is "only" stock, but since that is the base for what follows, why not use the best base you can? Thank you for helping a novice improve beyond his dreams!
@@janmac218 I added the tomato as the video showed and it made for an amazing flavour and colour. I make my own chicken stock, but never get beef bones, so had to rely on store bought stock. The improvements chef showed us make all the difference.
@@ChefJeanPierre I am a vegetarian… Therefore I don’t make meat based broth/stock -I make vegetable broth out of vegetable scraps that I throw in a Ziploc bag in my freezer as I make a variety of meals, making homemade broth after I have accrued enough vegetable scraps. Would you still recommend mixing store-bought broth with homemade broth for vegetable broth instead of water? By the way, I find it peculiar that you say to not add salt and pepper repetitively in this video, yet you used THREE boxes of store-bought broth that has a lot of sodium in them, on top of adding “23“ peppercorns, but you say that isn’t actually adding pepper. ;)
Chef, when I was a boy, my mother fed our dog the same thing she fed us. That dog lived for at least 17 years and mom didn't even need to put him in the freezer!
Dear Chef JP, you became my favorite chef. I love cooking, I am from Sri Lanka. I make many dishes and now I have a collection, the best collection from you. Yes I promise no MARGARINE. I love butter. Thank you chef.
One of my absolute favorite parts about your channel is" you know like tomato don't use tomato". You're showing a technique and you are showing your preferred flavor profile. But you don't expect everyone to do it exactly the way you do or to have exactly what you've got. It's just sort of a pointer and how to accomplish a better thing. Whether it's stock or an egg or a roast doesn't matter. And anyway, I really respect the heck out of you for respecting the heck out of us For what it's worth, when I do something like this with any kind of meat protein based juice is I add a little gelatin. Not a lot. Just enough to put a little bit of body in the meat juice. I think it has better mouth feel. I think it is easier to have people assume that we started off with roasted bones. And that's just me. You do you. And again, I really really enjoy your channel. Sometimes when I'm in a really unhappy mood flipping over to your channel. Just cheers me up. 😺😎
I've never felt so welcomed on anyone's channel or in their kitchen like Chef Jean-Pierre. 1 word he consistently uses to address his crowd, "Hello my Friends".
Chef Jean-Pierre is not only extremely knowledgeable, he's entertaining. He keeps you engaged where other chefs are boring. I can't wait to try this & many many other recipes. He makes it very easy to learn. Keep up the great work Chef Jean-Pierre!!!
Every living being wakes up and search for food and water . Chef knows how delicate that can be . It's all about enjoying life as best as the masters of the art.❤
When I was a young dishwasher at a great French restaurant fell in love with most French food.Moved on and years past then I found you and in my retirement and reingnited that flame to learn French cooking the simple and friendly way you are a great teacher and excellent human being thank you God Bless you
Yet again, we receive comprehensive education in the culinary arts for free, with a wonderful presentation by Chef JP. I really appreciate that there are a lot of videos detailing the fundamentals, as well as more specialized dishes for if you want to impress your date :D. Thank you Chef JP and team for creating top notch content and making it accessible to everyone.
Not only are chef JOBS recipes terrific, but he is very entertaining. I could watch him all day long. Plus, he usually answers your questions. The best in the business.
I am currently completing a two week hospital stay where I had some serious intestinal problems major surgery, and I am trying to return to eating normal food. Over these two weeks I have enjoyed watching your videos immensely. I feel like I’ve gotten an education in cooking. And also they have stimulated my appetite so that I am hungry again. Thank you so much for doing this with your life. It’s not only that the videos are good but you are genuinely a caring man and very generous with your time. I’ll be in the kitchen within the next couple of weeks going back to these videos. Superb!
BEWARE: This stock is so delicious that you'll want to eat it all by itself. No joke. I've never had stock this good in my life. It's better than many soups I've had. This is officially my go to recipe from now on! Thank you, Chef JP, thank you!!! 🙏😋
@@Gardis72 I am making it right now (using chicken broth instead of beef). When I started, it had a definite tomato flavor, but by 2 hours into the cook, the tomato flavor has been so muted by the other vegetables and I think the result is pure deliciousness with a great mouth feel. As Chef suggested, try it with the tomato at least once.
@@islepilot Thank you Keith! That sounds great, I'm going to try it. I hate the high sodium content of store bought broth and I have cut down on all sodium. I'm going to try this. Merry Christmas and Happy New Year , Gardis in CT - USA
Chef ! i've made this stock of yours. Found a no salt added stock containers and after all the cooking and straining it gaves me, 28 x 4oz Masson jars, for what we need at home it is simply greate. i've tasted it before and after, oh my God. what a difference. wayyyy tooooo good. thank you again.
Thank you I love all you receipts. My husband it happy with my cooking now I cook your recipes every Friday. By the way he’s French and I’m from Central America . Friday it’s a special day for us with u in my kitchen. Thank you my husband looks forward to come home on Friday give us more of your receipts 🙏🙏🙏❤️❤️❤️Thank you
Made this and used it for the base of my Prime rib Jus,,, and my beef stew,,,, absolutely outstanding,,,, the difference between this stock and store bought is night and day. Thank you.
@@davidh9844 And Goulash, :) Made a buttload and put it back in the stock boxes and into the freezer. Very rich, and with the carrots and onions, it's got a hint of sweetness,,, easily offset with a bit of salt in whatever you're using it in.
There are so many cooking type vids on UA-cam including many Chef's. But when I found Jean-Pierre I immediately subscribed and he is now my "go-to" for knowledge, instruction and inspiration. Jean-Pierre has a wonderful knack of making his cooking demonstrations amusing as well as enlightening, coupled with an ability to home in on those simple things that most amateur cooks like me either don't understand the reason for, or minimise in the process or even, God-forbid, skip, because we just never knew why they were important to the finished product. I have learned so much in the short time I have been watching him. I just love how he chuckles at himself or the situation and makes the whole exercise so very entertaining while still managing to share his knowledge and experience. If only school had been such fun, I would have been a bloody genius. Keep it up Jean-Pierre. Best chef on the net by far.
Stumbled upon this channel and I love it!! Sent the Steak video to my husband, now we have the Best Steaks and he loves this Chef as much as I do. Thank You Chef!!!❤️😊
Hey Chef, I just did this again today using stock and pan drippings from a roast beef and I can only express my gratitude. My people now wonder how I make such rich beef stock, au jus, and gravy. Anyone who has not tried this, TRY IT! It will seriously up your cooking game.
Can't get enough of this channel, the videos and the humor of Chef JP. Keep it coming chef!! Also, kudos to your video editor ..... they do a great job!!
Dear Maestro-Chef Jean-Pierre - I can't get enough of your videos since I found you some 2 months ago by accident. You're simply the best and most honest chef I have come across 😍 - add to that you're the most entertaining and fun chef. You make me laugh and my hubby is even sometimes watching with me although he has no idea how to cook🤭. I have learned a lot of little "do's" and "don'ts" although I'm quite a seasoned amateur cook - as the saying goes: never too old to learn! Thanks a Million
Look forward to your videos, Jean Pierre! You are the best! The only problem is that my husband won't bring me out any more because he gets better meals at home since I've been following you on You Tube.
Eh, I am mostly underwhelmed when I eats out anyway. I have felt what you are now feeling for over a decade. When I look at a menu I eliminate all the items I do not cook at home. It usually does not leave much. I hear relatives talk about something like a risotto and I find it often overcooked mush (I can tell theirs is to but I send mine back, if they ask why I will explain) or they will put a sprig of parsley on it when there in none in the food. I toss it off the plate of they pull that BS. This is not 1980, stop wasting ingredients. aaargh
I was about to throw out terrible brand name stock when I saw this! It’s been cooking now for 3 hours and tomorrow to celebrate my new fella’s birthday, French Onion soup! I keep your videos on in the background whenever I’m in the kitchen no matter what I’m doing! Vibrant and enthusiastic vibe! Tic tac tock!! Many thanks! Xo
You’re absolutely correct Chef, beef neck bones are hard to find. I only know of one market that sometimes carries them. Well yesterday they were out so I took a leap and went this route. Hubby said “this $50 doctored up beef stock better be worth it!” Chef, I used your words and said “I promised you, you won’t be disappointed when I make your filet mignon au poivre tomorrow”. Chef Jean Pierre is amazing!!!!!!!! My butcher is too but seriously he told me no one ever buys beef neck bones, our shoppers are too lazy. Whaaaaaat!
@@ChefJeanPierrein future, I would use 8oz of no salt added tomato Sauce. It’s thin. Straining the stock with the tomato puree and paste was a PITA. I did reserve the thick purée for pasta night. 🙄
Dear Chef Pierre my name is Robert aka Elvis . I have been subscribed to your channel now for just over a year and I am totally amazed at how far you have extended my cooking skills I make your stakes your way to your beef and chicken stock. have a request what is the chance of doing a few Wygue beef stakes and how to cook the perfect Wygue stake. also, I have purchased most of the equipment that you use right down to your frying pans and stock pot. thank you for bringing your teaching to the channel keep up the amazing work. You are my hero when it comes to cooking and using my home kitchen just like the pros such as yo thank you thank you. Your Truly Diamond Elvis aka Chef Robert.
This stock is incredible. I've gone through my first batch, and I'm now preparing the second. Used it on a reverse sear Steak Au Poivre, among other things. Thank you so much Chef for your wisdom and wit. I've learned so much from you, and I respect your love for butter! Your fandom is well deserved!
Hi Jean-Pierre. I love to watch you cook. I have been waiting for this beef stock recipe. My granddaughter (8 years old) and I watch it before going to bed (when she comes to night over) and enjoy your shows very much (She comes about once a week as she gets off school at noon and mommy works til evening. She loves your "very accurate measurement of salt" comment. We get such a healthy feeling after we watch your show.
This is absolutely fantastic. My wife hated when I tied up the kitchen for so long on the beef broth. I can do this while I work and get close enough for my family and home cooking. Thank you very much, I very much appreciated this video.
If you see this comment, try making the same thing in an Instantpot. I pressure cook for 1hr, high pressure, let it cool at least 1 hour, strain. The prep takes more time than the cooking! Absolutely no loss in quality using the IP.
Of all of Chef JP's awesome recipes, this is among my favorite. I just finished fortifying a good quality commercial vegetable stock into an AMAZING vegetable stock for a vegetarian beans and rice. I did the EXACT same thing but started with a veggie stock as the base. This is the best thing about JP's channel. You can generalize what you learn here. This guy is the best. This tip is right up there with the tip on when to add the garlic to your recipes! (not stock :))
Hey Chef I just wanted to let you know I did something a bit unconventional with this stock. I ended up injecting this into a brisket and smoked it. It turned out amazing, very flavorful, and moist! Thanks again for the amazing recipe.
This video popped up today, wished I had watched it yesterday. I followed your beef stew recipe yesterday and didn't have all your fresh spices, or your beef stock, so my substitutes (spice rack) Sutter red wine and grocery store stock had to make do. Even though I couldn't follow your recipe "exactly" it still brought my recipe (which was made) over the years as to my idea of beef stew brought my meal to a much higher level of taste, it was a hit! I went to the store bought red dark wine, cognac, and will purchase ingredients for making my own beef broth and start using fresh spices, thank you Chef JP, loved my dinner last night! 💕
Likewise, I always have a few variants of that for beef stews, vegetable soups, etc. Always makes the meals smack your tongue and without having to add extra salt/pepper to your bowl.
An absolute culinary genius who enables his followers to approach cooking with a fabulous advantage of following a Master Chef step by step to create fabulous food. Cest Magnifique Jean Pierre
I just love making stock! I'll be making your long-haul beef stock soon. I like to put the stock in quart or gallon freezer bags.. lie them flat, press out the air, and then you can stack them on their side in the freezer. Takes up so much less room! Thanks, Chef!
I tried this out and then used it for au jus and also for french onyo soup. It was unbelievable how much better it was. By far the best french onion soup I've ever had because of the stock.
hi chef jean pierre, iam chef from democratique of congo, i done my chef study to capetown sud africa, i always watch your video, thank chef i realy learn alot from you be bless
Made this last weekend.. so, so delicious. Used it in french onion soup and beef stew so far. Making another batch this weekend as it's finally cool in South Florida. I love that he's teaching the "basic" stuff too because it adds so much depth of flavor. Thank you thank you! My mama never taught me how to cook - frozen/canned meals growing up, even in the 1960's... but Chef Jean-Pierre sure is!
My favorite beef bouillon is KNORR in the jar. It's hearty, has deep rich color and flavor and it can be sprinkled into dishes while they're cooking without water. Just came from your beef broth video because of a Beef Vegetable soup I'm looking forward to making. Hopefully, tomorrow I'll get the shanks and bones, with the tomato paste, in the oven. Either broth I follow, is going to make a delicious soup. The other day, I went to the diner and ordered their Beef Vegetable Soup of the day. It was delicious! We're having chilly weather and that soup hit me right! When I want to make something, I come here!! Thank you, Chef Jean Paul ‼️🥰‼️
I wish to thank you for your videos. I have always been a griller and wood smoker from living in the south, as well as a baker learned from my Danish ancestry. You my friend have really motivated and enhanced my cooking skills not to mention my love life. Food isn't just a way to a man's heart. One post of dinner by a dinner guest and the phone begins to ring lol. Thanks again for the concise and easy to follow videos.
Yours is my absolute favorite cooking channel on UA-cam! I have picked up so many small but brilliant techniques, and my pan sauces are so, so much improved and flavorful. YUM!!!
SO happy to have found you, Chef...Your recipes, your tips, and allowing so much flexibility in recipes...and your delivery is pure entertainment. Many people are intimidated by cooking. You make cooking good food accessible to anyone, especially with the flexibility that you offer. We learn that we can alter recipes according to our own taste, and also, that we don't have to start with high-end ingredients to make good dishes. You, sir, are an absolute GEM. Thank you.
I so love that you offer tips and techniques rather than "recipes" ! I happen to detest boxed stocks of any sort. I made this one using water in lieu of the boxed stock. Yes, I know ,the response is "you made vegetable stock" , which is true ...but it was not lacking in flavor at all! I don't think the boxed stocks would have brought anything to the table, jmo. Luv u !
The hardest part of this recipe is adding the caramelised onions. How does Chef J-P do it? Whenever I try, nothing gets into the pot, and yet the frypan is empty. There also seems to be a oniony smell on my breath, but that’s probably just from breathing while cooking the onions. 🙂🧅🤧🙃🤗 (The upside down emoji is because I am “down under” / in Australia.)
I love your energy so much. You're such a kind hearted soul and that is what is needed to put finesse into something beautiful that is delicious and speaks to your soul. I think you saw the value of this from your mother and you used the technical and natural abilities you have and your upbringing and wisdom you learned has created a beautiful symphony of wisdom, kindness, emotion and flavor. I really appreciate your recipes and the kindness and you always bring, and positive energy to every lesson so much. If the world was filled with people like you it would be a much better and richer experience. Wishing you all the best for 2024 ♥
This video changed my life. My wife left her BF for my cooking. Kids are eating things other than Hot pockets. All is now right and good in the universe. THANKS CHEF!
I wanted to make this before trying any of Chef's other recipes, since many use either this or chicken stock. I warn you, you may not get to use it as stock. One taste...then another, and another and another - I couldn't stop. I could drink this. No comparison to what I started with (the unsalted beef stock in a box). Awesome! TY chef!
Thanks a lot for all those _really functioning_ recipes, hints and shortcuts. I know you are classically trained but you make it accessible for everyone. As hobby cook, I use ice cube forms for refrigerating and then storing stock, herb reductions, etc.. Easy to handle in small portions and when you need it, simply plop as many as needed into your cooking pot.
Simple and tasty. And then there are still people who say that cooking is difficult. They never watched this great chef who Cook step by step with you. No excuses anymore....everybody can Cook with chef Jean Pierre...greetings from the Netherlands.
I have made the beef and chicken versions of this ,and it is AMAZING. I love to use some of this chicken stock in mashed potatoes and I get orange mashed potatoes and they are delicious. This really is wonderful for gravies. This is not difficult to make and well worth the minimal effort when you consider the great results.
I wish I could smell it and I'm glad nobody caught you at the grocery store. Haha You know this is a good way to do it I appreciate you putting this up. Your finished stock looks amazing I could just drink that!!!!
That’s a “yes” from me!! Been doing similar for years, but JP gets a gorgeous balance. One little idea for simplifying: don’t simmer on the stovetop, stirring occasionally to avoid sticking to the bottom, but put the pot in your preheated oven, about 230F/110C, this will never stick and you can go off to dig the kitchen garden.
A Dutch oven would work well for this, also I don't understand why he didn't use a least a little bit of red wine 🍷, when I think of a good beef stock I immediately think of a good dry Red Wine?!
@@HiFiman4u Why do it slowly when a cheap Instantpot or similar does a BETTER job in 1 hour? If you have one, try it and see. 1hr high pressure, 1hr+ to rest, done. If you don't have an IP, you need one!
stock is just about done - 30 more minutes - but the smell is beautiful in my house.. I taste it and wow - cant believe how much better store bought stock becomes so good! I will make the real version in the new year when I can get beef bones but this is still very very good fix. Thank you Chef! I am now starting the frozen tiramasu recipe - I am making 2 of them - wish me luck!
I save every bone from all the meat I cook in one freezer bag. I do the same with every vegetable scrap (onion ends and skin, carrot tops and peels, herb stems, tomato skins, celery bottoms & tops, etc. Only no potato skins). Sometimes, rarely, I have leftover wine and make cubes of that, too. When I have two full bags and a lazy day, I brush the bones with tomato paste and roast them, and dump it all into a stockpot and boil it down over 24-48 hours. I concentrate it down to about 1/5 of the original full pot after the solids are strained out, which renders enough collagen to make the broth gel when refrigerated. I skim off the top fat layer, then divide the broth / gel into portions about 1/4 c and wrap each one in plastic wrap and store my little boullion bricks in the freezer. Each batch is a little different depending on what types of bones and veg I used that month, but they make great demiglace, soups, sauces, and gravies, at zero extra cost.
@@2020matrix8 the starch in potatoes tends to make your stock cloudy. Just a personal preference, as I sometimes concentrate mine down to a demi-glace.
Looks wonderful! 2 points I'd add. 1) When I'm adding tomato paste for a stock or sauce, whenever possible its the first thing I add to the pan. Roasting it first deepens the color and flavor and removes that slight metallic taste it can sometimes get. 2) In spite of what the labels say, most commercial stock is actually a broth because it doesn't contain the collagen that gives that silly, unctuous mouth feel. If it did, you could refrigerate it and have it set up at least some degree. This is the purpose of the tomato paste in this recipe, to create a thicker feel. But make no mistake, you'll immediately know the difference between the most delicious broth and even an average stock.
I come back to this one all the time. I used this in my instant pot with a cup or so of day old white rice and caramelized onion resulting in a really flavorful side for chuck roast in minutes. This stock is a great foundation to build on. Thank you for your lessons!
I did it!! 1 hour prep, 5 hours on the stove, another hour to strain every magical drop. Now that I have three containers of delicious stock (2 in the freezer, 1 in the fridge), I can’t wait to make something with it! 😊 Thanks, Chef for this shortcut, you are a genius!
Update! Today I made French onyo soup! I was actually wondering if it would taste all tomatoey and that would be weird? I should’ve known better, chef JP would not steer me wrong! It is seriously the best French onion soup I have ever tasted, the broth is full-bodied, savory, delicious. Amazing.
Thank you again chef you are by far my favorite teacher in the culinary arts. Can you do a video like this with the chicken and vegetable or is it the same process with the other tomato? Thank you again for taking the time and doing these videos to teach us. Have a blessed day.😊
I made this in order to make your au jus for prime rib at Christmas. I froze the extra and ended up using some of it in a roast I made this week. The taste was fantastic! SO much better than any roast I’ve ever made before. I had no idea what we had been missing all these years. I’m already planning to make more to have on hand at all times. Thanks Chef for all you have taught me to date. You are amazing and a blast to watch on UA-cam!
I made some and it DID NOT last 17 years in the freezer. It only lasted about 3 weeks, then I ran out and had to make more. I love this channel and this beef stock in particular.
Dear Chef Jean-Pierre, This stock is beyond wonderful. I made it the other day, froze some of it (I set the timer for 17 years), and used some of it to make your pot roast. The earth moved when I tasted that pot roast! This is the nectar of the gods. Now I can't wait to make another pot roast, or maybe your beef stew. Thank you so much. BTW, a lot of what's going on in the world is scary and depressing, so I'm using your videos and cooking from them to relieve the stress. It really helps. I can't thank you enough for that.
I made this over the weekend, it's amazing. I also took another shortcut and cooked it in my instant pot; I had to leave for about an hour and didn't want to leave the stove on. I actually think that worked out better. I'm making Pork Schnitzel w/ Mushroom sauce tonight for dinner; can't wait to use this amazing stock to make that sauce.
I did this with some stock I bought (for some crazy reason) and it really does make a difference. I have a 23 qt pressure cooker/canner so I tossed it all in there for 45 minutes along with some frozen steak bones. After cooking I canned the stock in quart jars to be shelf stable for years. I ended up with 12 quart jars of delicious stock.
Chef Jean-Pierre: this looks delicious! And I absolutely agree with reusing the puree .... I also love your idea of freezing liquid within "Ice Cube" containers --- a brilliant idea 👍
I'm sold on this, chef JP... You've explained this so well, and now I realise why my soups and risottos are OK, but not great... This is the way to take flavour to a whole new level!! Thank you, chef... 👏😁
Chef, This makes a delicious beef stock that I utilize in so many recipes! Thank you for making all my food taste better utilizing this simple, but satisfying product!
Will definitely do this we always use store bought due to cooking time constraints but on an evening after work looks like a great way to relax and make something very tasty to cook with later Thank you Chef JP You Rock! 👍🏻👍🏻
Thanks for the video chef! It’s exactly what I was looking for. I’ve always used that same broth you started with, but I’ve never been truly satisfied with it. You turned it into something that looks amazing! I can’t wait to try this. You’re the best! Thanks you again!
It's been a few years since you posted this video but today i made the best broth i ever had thanks to your recipe! You taught me alot of great things and i have so much fun watching your video's. Soon i'm going to try your wellington recipe, I'm very excited for it. Thank you for all your great tips and tricks
I absolutely love watching you! I usually make homemade gravy for supper. But on Thanksgiving I was in such a hurry I used a packet. It was horrid! I’m going to try and make this one for Christmas. Wish me the best.
I make my own chicken stock since I can get bones readily enough. For beef stock I have been relying on store bought. I made the enhanced stock in this recipe and was just amazed at the difference of the "before" and "after". Then I made soup using this stock, and the words don't exist to describe the difference. Wow. Chef, thank you for helping take my cooking to another level!
A friend told me it is "too much work". Then had a second helping.......It is a bit of effort but not much. The one thing I have learned is you must want to do better, and your enthusiasm makes me want to not just do better, but excel. Some say it is "only" stock, but since that is the base for what follows, why not use the best base you can?
Thank you for helping a novice improve beyond his dreams!
So glad you liked Joe! You are so right about the difference of the "before" and "after" :)
Did you use the tomato products or leave them out?
@@janmac218 I added the tomato as the video showed and it made for an amazing flavour and colour. I make my own chicken stock, but never get beef bones, so had to rely on store bought stock. The improvements chef showed us make all the difference.
@@joedillon1387 Thank you
@@ChefJeanPierre
I am a vegetarian… Therefore I don’t make meat based broth/stock -I make vegetable broth out of vegetable scraps that I throw in a Ziploc bag in my freezer as I make a variety of meals, making homemade broth after I have accrued enough vegetable scraps.
Would you still recommend mixing store-bought broth with homemade broth for vegetable broth instead of water?
By the way, I find it peculiar that you say to not add salt and pepper repetitively in this video, yet you used THREE boxes of store-bought broth that has a lot of sodium in them, on top of adding “23“ peppercorns, but you say that isn’t actually adding pepper. ;)
Chef, when I was a boy, my mother fed our dog the same thing she fed us. That dog lived for at least 17 years and mom didn't even need to put him in the freezer!
Hahaahaaa
🤣🤣🤣
Ok...that was funny. Got a good laugh. Hahaha
Yes same in our house! We had happy dogs!!
Woof woof woof 💖😀✌
Dear Chef JP, you became my favorite chef. I love cooking, I am from Sri Lanka. I make many dishes and now I have a collection, the best collection from you.
Yes I promise no MARGARINE. I love butter.
Thank you chef.
One of my absolute favorite parts about your channel is" you know like tomato don't use tomato". You're showing a technique and you are showing your preferred flavor profile. But you don't expect everyone to do it exactly the way you do or to have exactly what you've got. It's just sort of a pointer and how to accomplish a better thing. Whether it's stock or an egg or a roast doesn't matter. And anyway, I really respect the heck out of you for respecting the heck out of us
For what it's worth, when I do something like this with any kind of meat protein based juice is I add a little gelatin. Not a lot. Just enough to put a little bit of body in the meat juice. I think it has better mouth feel. I think it is easier to have people assume that we started off with roasted bones. And that's just me. You do you. And again, I really really enjoy your channel. Sometimes when I'm in a really unhappy mood flipping over to your channel. Just cheers me up. 😺😎
Gelatin is a good idea!!!
I've never felt so welcomed on anyone's channel or in their kitchen like Chef Jean-Pierre. 1 word he consistently uses to address his crowd, "Hello my Friends".
I love that about him !!
Thank God for Chef Jean-Pierre, the only positive thing over the last 16 months.
Chef Jean-Pierre is not only extremely knowledgeable, he's entertaining. He keeps you engaged where other chefs are boring. I can't wait to try this & many many other recipes. He makes it very easy to learn. Keep up the great work Chef Jean-Pierre!!!
Thank you so much Top Dog!!! 😀
@@ChefJeanPierre You're very welcome! I love to cook & you've encouraged me to cook even more ... to be more adventurous in my cooking. Thanks again!
Every living being wakes up and search for food and water . Chef knows how delicate that can be . It's all about enjoying life as best as the masters of the art.❤
I made beef broth from bones in the Instapot…added carrot, celery, half an onion, 3 hours in high pressure and slow recast overnight….best broth ever.
Bloop bloop bloop. The world is a better, happier place because of Chef Jean-Pierre.
When I was a young dishwasher at a great French restaurant fell in love with most French food.Moved on and years past then I found you and in my retirement and reingnited that flame to learn French cooking the simple and friendly way you are a great teacher and excellent human being thank you God Bless you
Yet again, we receive comprehensive education in the culinary arts for free, with a wonderful presentation by Chef JP. I really appreciate that there are a lot of videos detailing the fundamentals, as well as more specialized dishes for if you want to impress your date :D.
Thank you Chef JP and team for creating top notch content and making it accessible to everyone.
Not only are chef JOBS recipes terrific, but he is very entertaining. I could watch him all day long. Plus, he usually answers your questions. The best in the business.
Thank you so much! 😀
Thanks! Chef - I have learned so much from watching your videos I can never thank you enough you are a cut above sir
Waiting on your from boxed to delicious chicken stock. I love your videos. You're a great teacher.
I am currently completing a two week hospital stay where I had some serious intestinal problems major surgery, and I am trying to return to eating normal food. Over these two weeks I have enjoyed watching your videos immensely. I feel like I’ve gotten an education in cooking. And also they have stimulated my appetite so that I am hungry again. Thank you so much for doing this with your life. It’s not only that the videos are good but you are genuinely a caring man and very generous with your time. I’ll be in the kitchen within the next couple of weeks going back to these videos. Superb!
BEWARE: This stock is so delicious that you'll want to eat it all by itself. No joke. I've never had stock this good in my life. It's better than many soups I've had. This is officially my go to recipe from now on! Thank you, Chef JP, thank you!!! 🙏😋
but i'm wondering if it's too "tomato-ey" ?? That's a lot of tomato in a beef stock. I could see either the can of puree, or the paste, but both??
Did you use the tomato products or leave it out? Thanks
@@Gardis72 I am making it right now (using chicken broth instead of beef). When I started, it had a definite tomato flavor, but by 2 hours into the cook, the tomato flavor has been so muted by the other vegetables and I think the result is pure deliciousness with a great mouth feel. As Chef suggested, try it with the tomato at least once.
@@islepilot Thank you Keith! That sounds great, I'm going to try it. I hate the high sodium content of store bought broth and I have cut down on all sodium. I'm going to try this. Merry Christmas and Happy New Year , Gardis in CT - USA
Did he cover that pot for 5 hours? I didn't see a cover on it. I would imagine that would completely evaporate in 5 hours, shouldn't it be covered??
Thank you for realizing your fans may be short on time. You are a blessing to my kitchen!
I'm usually excited to see chef J.P. every Thursday, but now excited that he post on Monday as well.
Chef ! i've made this stock of yours. Found a no salt added stock containers and after all the cooking and straining it gaves me, 28 x 4oz Masson jars, for what we need at home it is simply greate. i've tasted it before and after, oh my God. what a difference. wayyyy tooooo good. thank you again.
Chef JP never disappoints. This guy could serve me a plate of dirt and it would be delectable.
It's clean dirt. Amaazing. ✨
He is absolutely amazing isn't he?! Love this channel!
Add some butter and I think it could be a winner!
@@smoothbeak don't forget the onyo to the dirt! lol
@@michaelsanchez2417 It's starting to sound like an AMAZING dish :P
I've been doing this for years, it works great. I like to caramelize the tomato paste with the onions for a deeper brown color.
Nice!!!😊👍
So you just add the paste to the pan at the same time as the onions or do you have to wait before combining them?
i can't get enough of chef Jean-Pierre. I learn so quickly from his natural style.
Thank you I love all you receipts. My husband it happy with my cooking now I cook your recipes every Friday. By the way he’s French and I’m from Central America . Friday it’s a special day for us with u in my kitchen. Thank you my husband looks forward to come home on Friday give us more of your receipts 🙏🙏🙏❤️❤️❤️Thank you
👍👍👍😊
Made this and used it for the base of my Prime rib Jus,,, and my beef stew,,,, absolutely outstanding,,,, the difference between this stock and store bought is night and day. Thank you.
I really, really wish you hadn't written this.... Thanks a million for a brilliant suggestion!
@@davidh9844 And Goulash, :) Made a buttload and put it back in the stock boxes and into the freezer. Very rich, and with the carrots and onions, it's got a hint of sweetness,,, easily offset with a bit of salt in whatever you're using it in.
There are so many cooking type vids on UA-cam including many Chef's. But when I found Jean-Pierre I immediately subscribed and he is now my "go-to" for knowledge, instruction and inspiration. Jean-Pierre has a wonderful knack of making his cooking demonstrations amusing as well as enlightening, coupled with an ability to home in on those simple things that most amateur cooks like me either don't understand the reason for, or minimise in the process or even, God-forbid, skip, because we just never knew why they were important to the finished product. I have learned so much in the short time I have been watching him. I just love how he chuckles at himself or the situation and makes the whole exercise so very entertaining while still managing to share his knowledge and experience. If only school had been such fun, I would have been a bloody genius. Keep it up Jean-Pierre. Best chef on the net by far.
Thank you for the kind words Steve! 🙏😀
Chef Jean-Pierre knows what he's talking about. There's _no flavor left_ in the vegetables, it's all in the stock. Mmm good.
Stumbled upon this channel and I love it!! Sent the Steak video to my husband, now we have the Best Steaks and he loves this Chef as much as I do. Thank You Chef!!!❤️😊
What a great idea JP! Fortify store bought stock and the people don’t need to deal with the bones! Much quicker and a nice product!
Hey Chef, I just did this again today using stock and pan drippings from a roast beef and I can only express my gratitude. My people now wonder how I make such rich beef stock, au jus, and gravy.
Anyone who has not tried this, TRY IT! It will seriously up your cooking game.
Can't get enough of this channel, the videos and the humor of Chef JP. Keep it coming chef!! Also, kudos to your video editor ..... they do a great job!!
Dear Maestro-Chef Jean-Pierre - I can't get enough of your videos since I found you some 2 months ago by accident. You're simply the best and most honest chef I have come across 😍 - add to that you're the most entertaining and fun chef. You make me laugh and my hubby is even sometimes watching with me although he has no idea how to cook🤭. I have learned a lot of little "do's" and "don'ts" although I'm quite a seasoned amateur cook - as the saying goes: never too old to learn! Thanks a Million
🙏🙏🙏😀
Look forward to your videos, Jean Pierre! You are the best! The only problem is that my husband won't bring me out any more because he gets better meals at home since I've been following you on You Tube.
Mine too!
Eh, I am mostly underwhelmed when I eats out anyway. I have felt what you are now feeling for over a decade. When I look at a menu I eliminate all the items I do not cook at home. It usually does not leave much. I hear relatives talk about something like a risotto and I find it often overcooked mush (I can tell theirs is to but I send mine back, if they ask why I will explain) or they will put a sprig of parsley on it when there in none in the food. I toss it off the plate of they pull that BS. This is not 1980, stop wasting ingredients. aaargh
So true. Plus it's 4x as expensive to eat out.
This is so true. I am always disappointed when I eat out. My friends don't understand why I'm so picky until they taste my cooling.
I was about to throw out terrible brand name stock when I saw this! It’s been cooking now for 3 hours and tomorrow to celebrate my new fella’s birthday, French Onion soup! I keep your videos on in the background whenever I’m in the kitchen no matter what I’m doing! Vibrant and enthusiastic vibe! Tic tac tock!! Many thanks! Xo
🙏🙏🙏😊
Love this Guy. Beautiful food with humour
I made a double batch of this stock today. Almost a GALLON of delicious stock. I can't wait to make sauces and soups with this. Thanks, Chef!
You’re absolutely correct Chef, beef neck bones are hard to find. I only know of one market that sometimes carries them. Well yesterday they were out so I took a leap and went this route. Hubby said “this $50 doctored up beef stock better be worth it!” Chef, I used your words and said “I promised you, you won’t be disappointed when I make your filet mignon au poivre tomorrow”. Chef Jean Pierre is amazing!!!!!!!! My butcher is too but seriously he told me no one ever buys beef neck bones, our shoppers are too lazy. Whaaaaaat!
🙏🙏🙏❤️
@@ChefJeanPierrein future, I would use 8oz of no salt added tomato Sauce. It’s thin. Straining the stock with the tomato puree and paste was a PITA. I did reserve the thick purée for pasta night. 🙄
Dear Chef Pierre my name is Robert aka Elvis . I have been subscribed to your channel now for just over a year and I am totally amazed at how far you have
extended my cooking skills I make your stakes your way to your beef and chicken stock. have a request what is the chance of doing a few Wygue beef stakes and how to cook the perfect Wygue stake. also, I have purchased most of the equipment that you use right down to your frying pans and stock pot. thank you for bringing your teaching to the channel keep up the amazing work. You are my hero when it comes to cooking and using my home kitchen just like the pros such as yo thank you thank you.
Your Truly Diamond Elvis aka Chef Robert.
Thank you 🙏
This stock is incredible. I've gone through my first batch, and I'm now preparing the second. Used it on a reverse sear Steak Au Poivre, among other things. Thank you so much Chef for your wisdom and wit. I've learned so much from you, and I respect your love for butter!
Your fandom is well deserved!
Hi Jean-Pierre. I love to watch you cook. I have been waiting for this beef stock recipe. My granddaughter (8 years old) and I watch it before going to bed (when she comes to night over) and enjoy your shows very much (She comes about once a week as she gets off school at noon and mommy works til evening. She loves your "very accurate measurement of salt" comment. We get such a healthy feeling after we watch your show.
This is absolutely fantastic. My wife hated when I tied up the kitchen for so long on the beef broth. I can do this while I work and get close enough for my family and home cooking. Thank you very much, I very much appreciated this video.
She sounds like an ingrate. 😆
If you see this comment, try making the same thing in an Instantpot. I pressure cook for 1hr, high pressure, let it cool at least 1 hour, strain. The prep takes more time than the cooking! Absolutely no loss in quality using the IP.
Of all of Chef JP's awesome recipes, this is among my favorite. I just finished fortifying a good quality commercial vegetable stock into an AMAZING vegetable stock for a vegetarian beans and rice. I did the EXACT same thing but started with a veggie stock as the base. This is the best thing about JP's channel. You can generalize what you learn here. This guy is the best. This tip is right up there with the tip on when to add the garlic to your recipes! (not stock :))
Hey Chef I just wanted to let you know I did something a bit unconventional with this stock. I ended up injecting this into a brisket and smoked it. It turned out amazing, very flavorful, and moist! Thanks again for the amazing recipe.
This video popped up today, wished I had watched it yesterday. I followed your beef stew recipe yesterday and didn't have all your fresh spices, or your beef stock, so my substitutes (spice rack) Sutter red wine and grocery store stock had to make do. Even though I couldn't follow your recipe "exactly" it still brought my recipe (which was made) over the years as to my idea of beef stew brought my meal to a much higher level of taste, it was a hit! I went to the store bought red dark wine, cognac, and will purchase ingredients for making my own beef broth and start using fresh spices, thank you Chef JP, loved my dinner last night! 💕
I think the best beef stock is "Better then bouillon", I always use that brand. Thank you Jean Pierre for teaching us to be better in the kitchen...
Likewise, I always have a few variants of that for beef stews, vegetable soups, etc. Always makes the meals smack your tongue and without having to add extra salt/pepper to your bowl.
That stuff is the Bomb Diggity!!! And yes this man is a natural born teacher!!!
Absolutely the best. But don't you think it has a distictive taste that stands out sometimes? Great comment, btw.
I stock pile that stuff in my pantry, I get into a panic if I'm down to 2 jars.
Has corn-based yeast and other icky stuff. Make the stock and cook it down to demi glace. Yum.
An absolute culinary genius who enables his followers to approach cooking with a fabulous advantage of following a Master Chef step by step to create fabulous food. Cest Magnifique Jean Pierre
I just love making stock! I'll be making your long-haul beef stock soon. I like to put the stock in quart or gallon freezer bags.. lie them flat, press out the air, and then you can stack them on their side in the freezer. Takes up so much less room! Thanks, Chef!
Thanks!
Thank you 🙏
U are number one CHEF . Not joking. For real with Style .
Well, now I know. I'm contantly amazed at the amount of stuff I learn about cooking with each recipe. Thank you
I tried this out and then used it for au jus and also for french onyo soup. It was unbelievable how much better it was. By far the best french onion soup I've ever had because of the stock.
Ha ha ha! He's got everyone saying Onyo now. Its like a subculture talk. A hidden language.
hi chef jean pierre, iam chef from democratique of congo, i done my chef study to capetown sud africa, i always watch your video, thank chef i realy learn alot from you be bless
I’m making this right now. Then on to au jus! Thanks Chef!
BY FAR YOU ARE THE BEST CHEF ... Your videos are so funny and packed with great info. Thanks
Made this last weekend.. so, so delicious. Used it in french onion soup and beef stew so far. Making another batch this weekend as it's finally cool in South Florida. I love that he's teaching the "basic" stuff too because it adds so much depth of flavor. Thank you thank you! My mama never taught me how to cook - frozen/canned meals growing up, even in the 1960's... but Chef Jean-Pierre sure is!
My favorite beef bouillon is KNORR in the jar. It's hearty, has deep rich color and flavor and it can be sprinkled into dishes while they're cooking without water. Just came from your beef broth video because of a Beef Vegetable soup I'm looking forward to making. Hopefully, tomorrow I'll get the shanks and bones, with the tomato paste, in the oven. Either broth I follow, is going to make a delicious soup. The other day, I went to the diner and ordered their Beef Vegetable Soup of the day. It was delicious!
We're having chilly weather and that soup hit me right!
When I want to make something, I come here!!
Thank you, Chef Jean Paul ‼️🥰‼️
Made this recipe today, amazing transformation of the boxed broth!
Glad you liked it Anthony!
I wish to thank you for your videos. I have always been a griller and wood smoker from living in the south, as well as a baker learned from my Danish ancestry. You my friend have really motivated and enhanced my cooking skills not to mention my love life. Food isn't just a way to a man's heart. One post of dinner by a dinner guest and the phone begins to ring lol. Thanks again for the concise and easy to follow videos.
Chef Jean-Pierre is my favorite Chef. Wonderful recipes full of flavor and a delightful charming personality. What's not to love?
Yours is my absolute favorite cooking channel on UA-cam! I have picked up so many small but brilliant techniques, and my pan sauces are so, so much improved and flavorful. YUM!!!
SO happy to have found you, Chef...Your recipes, your tips, and allowing so much flexibility in recipes...and your delivery is pure entertainment. Many people are intimidated by cooking. You make cooking good food accessible to anyone, especially with the flexibility that you offer. We learn that we can alter recipes according to our own taste, and also, that we don't have to start with high-end ingredients to make good dishes. You, sir, are an absolute GEM. Thank you.
I so love that you offer tips and techniques rather than "recipes" ! I happen to detest boxed stocks of any sort. I made this one using water in lieu of the boxed stock. Yes, I know ,the response is "you made vegetable stock" , which is true ...but it was not lacking in flavor at all! I don't think the boxed stocks would have brought anything to the table, jmo. Luv u !
This is probably his most effective video in a sense of how easy and effective this is.
I'm gonna try to do this soon.
It's these kinds of recipes that help the home cook prepare a better meal. Thank you Chef Jean-Pierre
The hardest part of this recipe is adding the caramelised onions. How does Chef J-P do it? Whenever I try, nothing gets into the pot, and yet the frypan is empty. There also seems to be a oniony smell on my breath, but that’s probably just from breathing while cooking the onions.
🙂🧅🤧🙃🤗
(The upside down emoji is because I am “down under” / in Australia.)
The problem is that you are using onions instead of "onyos." Try the latter...although it still may not help (it didn't for me).
you cooking them to death low and slow is how you go
@@DanWebster Or I might find them irresistibly tasty and just consume them all … especially if some bacon is nearby!
@@Xubono you can always lay em out on a baking tray and spray em down and toss em in the oven.
Chef has got a great video on it, check it out on his YT page.
I love your energy so much. You're such a kind hearted soul and that is what is needed to put finesse into something beautiful that is delicious and speaks to your soul. I think you saw the value of this from your mother and you used the technical and natural abilities you have and your upbringing and wisdom you learned has created a beautiful symphony of wisdom, kindness, emotion and flavor. I really appreciate your recipes and the kindness and you always bring, and positive energy to every lesson so much. If the world was filled with people like you it would be a much better and richer experience.
Wishing you all the best for 2024 ♥
This video changed my life. My wife left her BF for my cooking. Kids are eating things other than Hot pockets. All is now right and good in the universe. THANKS CHEF!
I wanted to make this before trying any of Chef's other recipes, since many use either this or chicken stock. I warn you, you may not get to use it as stock. One taste...then another, and another and another - I couldn't stop. I could drink this. No comparison to what I started with (the unsalted beef stock in a box). Awesome! TY chef!
Thanks a lot for all those _really functioning_ recipes, hints and shortcuts. I know you are classically trained but you make it accessible for everyone. As hobby cook, I use ice cube forms for refrigerating and then storing stock, herb reductions, etc.. Easy to handle in small portions and when you need it, simply plop as many as needed into your cooking pot.
Wonderful idea, Georg. Thanks!
I do the same thing! each cube is about 2 oz, so use 4 per cup! (at least in my ice tray)
I can't believe how much I am learning from Chef Jean-Pierre! And what a wonderful personality! Thank you!! I will be making this stock for sure.
How is it that you are not at a million subscribers? You are a freaking genius. I tell all my friends about you. Keep it up Chef!
Wow, thank you!😊
Simple and tasty. And then there are still people who say that cooking is difficult. They never watched this great chef who Cook step by step with you. No excuses anymore....everybody can Cook with chef Jean Pierre...greetings from the Netherlands.
Your personality & attitude are top notch! I’m a newer chef and your videos are absolutely fantastic! Thanks for sharing!
Watching French-Italian Chef Jean-Pierre is like attending a Master Class at the CIA.
Best cooking channel, ever! 👌🏻🏆
Absolutely‼️‼️‼️
I have made the beef and chicken versions of this ,and it is AMAZING. I love to use some of this chicken stock in mashed potatoes and I get orange mashed potatoes and they are delicious. This really is wonderful for gravies. This is not difficult to make and well worth the minimal effort when you consider the great results.
I've made this many times, but with the addition of beef bones. Such a good video. I use the broth for all my sauces and soups. So good.
I really hope there is someone out there making and freezing all of your recipes just so they can try them and comment in 17 years.
I wish I could smell it and I'm glad nobody caught you at the grocery store.
Haha
You know this is a good way to do it I appreciate you putting this up.
Your finished stock looks amazing I could just drink that!!!!
That’s a “yes” from me!! Been doing similar for years, but JP gets a gorgeous balance. One little idea for simplifying: don’t simmer on the stovetop, stirring occasionally to avoid sticking to the bottom, but put the pot in your preheated oven, about 230F/110C, this will never stick and you can go off to dig the kitchen garden.
I was thinking about using a slow cooker but your idea is also doable.
@@HiFiman4u Yeah, slow cooker or a cast iron pot seem best.
A Dutch oven would work well for this, also I don't understand why he didn't use a least a little bit of red wine 🍷, when I think of a good beef stock I immediately think of a good dry Red Wine?!
@@markmower6507 not every recipe with beef stock uses wine, so you add wine when you make the dish, which in turn makes the stock more versatile.
@@HiFiman4u Why do it slowly when a cheap Instantpot or similar does a BETTER job in 1 hour? If you have one, try it and see. 1hr high pressure, 1hr+ to rest, done. If you don't have an IP, you need one!
stock is just about done - 30 more minutes - but the smell is beautiful in my house.. I taste it and wow - cant believe how much better store bought stock becomes so good! I will make the real version in the new year when I can get beef bones but this is still very very good fix. Thank you Chef! I am now starting the frozen tiramasu recipe - I am making 2 of them - wish me luck!
I save every bone from all the meat I cook in one freezer bag. I do the same with every vegetable scrap (onion ends and skin, carrot tops and peels, herb stems, tomato skins, celery bottoms & tops, etc. Only no potato skins). Sometimes, rarely, I have leftover wine and make cubes of that, too.
When I have two full bags and a lazy day, I brush the bones with tomato paste and roast them, and dump it all into a stockpot and boil it down over 24-48 hours. I concentrate it down to about 1/5 of the original full pot after the solids are strained out, which renders enough collagen to make the broth gel when refrigerated. I skim off the top fat layer, then divide the broth / gel into portions about 1/4 c and wrap each one in plastic wrap and store my little boullion bricks in the freezer. Each batch is a little different depending on what types of bones and veg I used that month, but they make great demiglace, soups, sauces, and gravies, at zero extra cost.
Yum!
Amazing, I save my scraps too! I can’t wait to try this! May I ask why no potato skins??
@@2020matrix8 the starch in potatoes tends to make your stock cloudy. Just a personal preference, as I sometimes concentrate mine down to a demi-glace.
@@TentinQuarantino_ interesting good to know! Thx
Looks wonderful! 2 points I'd add.
1) When I'm adding tomato paste for a stock or sauce, whenever possible its the first thing I add to the pan. Roasting it first deepens the color and flavor and removes that slight metallic taste it can sometimes get.
2) In spite of what the labels say, most commercial stock is actually a broth because it doesn't contain the collagen that gives that silly, unctuous mouth feel. If it did, you could refrigerate it and have it set up at least some degree. This is the purpose of the tomato paste in this recipe, to create a thicker feel. But make no mistake, you'll immediately know the difference between the most delicious broth and even an average stock.
❤ un autre grand succès de notre chef préféré!, que serait l'Internet sans vous?, un lieu ennuyeux et mou 🙏 gros merci 🎉
🙏🙏🙏
I come back to this one all the time. I used this in my instant pot with a cup or so of day old white rice and caramelized onion resulting in a really flavorful side for chuck roast in minutes. This stock is a great foundation to build on. Thank you for your lessons!
I did it!! 1 hour prep, 5 hours on the stove, another hour to strain every magical drop. Now that I have three containers of delicious stock (2 in the freezer, 1 in the fridge), I can’t wait to make something with it! 😊 Thanks, Chef for this shortcut, you are a genius!
Update! Today I made French onyo soup! I was actually wondering if it would taste all tomatoey and that would be weird? I should’ve known better, chef JP would not steer me wrong! It is seriously the best French onion soup I have ever tasted, the broth is full-bodied, savory, delicious. Amazing.
@@UniqueCaches nice I will make it this week
I would have put all of it in a blinder ?
Thank you again chef you are by far my favorite teacher in the culinary arts. Can you do a video like this with the chicken and vegetable or is it the same process with the other tomato? Thank you again for taking the time and doing these videos to teach us. Have a blessed day.😊
I made this in order to make your au jus for prime rib at Christmas. I froze the extra and ended up using some of it in a roast I made this week. The taste was fantastic! SO much better than any roast I’ve ever made before. I had no idea what we had been missing all these years. I’m already planning to make more to have on hand at all times. Thanks Chef for all you have taught me to date. You are amazing and a blast to watch on UA-cam!
I made some and it DID NOT last 17 years in the freezer. It only lasted about 3 weeks, then I ran out and had to make more. I love this channel and this beef stock in particular.
Dear Chef Jean-Pierre, This stock is beyond wonderful. I made it the other day, froze some of it (I set the timer for 17 years), and used some of it to make your pot roast. The earth moved when I tasted that pot roast! This is the nectar of the gods. Now I can't wait to make another pot roast, or maybe your beef stew. Thank you so much.
BTW, a lot of what's going on in the world is scary and depressing, so I'm using your videos and cooking from them to relieve the stress. It really helps. I can't thank you enough for that.
I made this over the weekend, it's amazing. I also took another shortcut and cooked it in my instant pot; I had to leave for about an hour and didn't want to leave the stove on. I actually think that worked out better. I'm making Pork Schnitzel w/ Mushroom sauce tonight for dinner; can't wait to use this amazing stock to make that sauce.
Vous êtes tellement motivant.
Merci Chef Jean-Pierre!!!
I did this with some stock I bought (for some crazy reason) and it really does make a difference. I have a 23 qt pressure cooker/canner so I tossed it all in there for 45 minutes along with some frozen steak bones. After cooking I canned the stock in quart jars to be shelf stable for years. I ended up with 12 quart jars of delicious stock.
Chef Jean-Pierre: this looks delicious! And I absolutely agree with reusing the puree .... I also love your idea of freezing liquid within "Ice Cube" containers --- a brilliant idea 👍
I'm sold on this, chef JP... You've explained this so well, and now I realise why my soups and risottos are OK, but not great...
This is the way to take flavour to a whole new level!! Thank you, chef... 👏😁
Thanks Chef, you won't believe the huge difference this makes for just a little bit of work, it's worth it, it really is.
Chef, This makes a delicious beef stock that I utilize in so many recipes! Thank you for making all my food taste better utilizing this simple, but satisfying product!
Will definitely do this
we always use store bought due to cooking time constraints
but on an evening after work looks like a great way to relax and make something very tasty to cook with later Thank you Chef JP
You Rock! 👍🏻👍🏻
Thanks for the video chef! It’s exactly what I was looking for. I’ve always used that same broth you started with, but I’ve never been truly satisfied with it. You turned it into something that looks amazing! I can’t wait to try this. You’re the best! Thanks you again!
It's been a few years since you posted this video but today i made the best broth i ever had thanks to your recipe! You taught me alot of great things and i have so much fun watching your video's. Soon i'm going to try your wellington recipe, I'm very excited for it. Thank you for all your great tips and tricks
I absolutely love watching you! I usually make homemade gravy for supper. But on Thanksgiving I was in such a hurry I used a packet. It was horrid! I’m going to try and make this one for Christmas. Wish me the best.