I made this beef stock to use in my Veal Osso Buco with polenta for Easter dinner, 2021. This beef stock was absolutely delicious and made my dish. My friends loved the rich taste it gave the veal shanks. It was hard finding the beef bones, but I used beef ox tails, beef rib bones and veal bones from veal blade steaks with all the veggies cooking for five hours. I can’t express enough the difference in this beef stock over ready made grocery store purchased stock. There is “NO” comparison. You will be so spoiled once you make this beef stock for your recipes! I plan on canning this great tasting beef stock in quart jars for quick ready to use. Truly an unbelievably taste!
Thank you for your comment! I am glad you appreciate the importance of making your own stock. As you said there is really NO comparison with the store bought stocks. Most soups and sauce are as much as 50% stock, it really change your recipes 100%. Thank you for watching your channel! 😍
@@ChefJeanPierre I just purchased from your site, “Cooking 101” cookbook/5 DVD’s too. Lots of great receipts and details in this interactive cooking program. Somehow I missed your series on PBS, because I worked on Saturdays back in the 90’s, so I decided to order “Incredible Cuisine” and “Sunshine Cuisine” the companion books to the series. Wants again, they are great cookbooks with fabulous recipes! So glad you are now on youtube to show us your new, old or improved fundamentals on cooking. Your are so very unique with the way you present cooking a recipe. Stating over and over that “quality ingredients” is the key to a great successful recipe when cooking makes the dish worth preparing, eating and most enjoyable with family and friends.
@@ChefJeanPierre you are the best and most entertaining chef...my wife and I really want to go to your classes sometime soon even though cooking is just a hobby...is this basically an espagnole sauce? I really love French cooking and want to know more about how to use the five mother sauces.
If you have a local meat market you can order beef neck bones. That's what I do. Bones use to always be available in grocery stores but cooks now just buy canned broth.
Definitely add the tomato paste. It makes an enormous difference. This is the gold standard beef stock. My dog kept going into the kitchen when his enhanced olfactory senses kicked in. When I pulled out the caramelised baking pan out, the aroma was amazing. I'm NEVER going back to store-bought "krap" no matter what brand purports that it's "the best." Thank you Chef for everything you do. You always put a smile on my face. ❤
I made this beef stock a few weeks ago, very slow simmer for 24 hours (blubb blubb blubb 😃 ) and I am absolutely blown away by this. You can't compare this with anything store bought. It is so rich, sweet and has an incredible lightly roasted beef and intense vegetable flavor. You won't believe how much flavor you can get out of your veggies if you simmer this long enough. This stock can turn good dishes and sauces into masterpieces. It's not even in the same universe as stuff you find in the supermarket. This is liquid gold.
@@potashreelhistory Uncovered but I turn the heat way down overnight so that its pretty much only steaming (no more blubbs😀). Otherwise probably too much will evaporate. Also make sure you also have some meat in there and not only bones. The bones can make it taste a tiny bit funky and very thick if you have too much. I regularly make this now and always have some in my freezer. Absolutely incredible!
My friend, I made this, and it was AMAZING! I used it in a beef stew and my parents (dad especially) could not believe the flavor. He said it was THE best stew he’s ever had, and mum agreed. They don’t watch UA-cam or internet stuff, so after dinner I played a couple of your videos for them. They send their love and thanks for making their “baby” such a wonderful cook. From the bottom of my heart, thank you chef.
Can I ask how much beef stock you made? The recipe says it's for 2 quarts, I want to make a lot and can/bottle it for use over the winter Thanks in advance
I made this beef stock yesterday, and left it on the stove for 10 hours. Cooled it, refigirated it over night. I followed all ur steps, and it came out almost with the exact results explained by you in this vid. I used the beef stock for your pot roast, which I also spent 7 hours making. Sir, the sauce-taste... The wife was very happy - both times 😂 There's a saying: The way to a mans heart is through his belly (good food). Same can be said for women (I promise you). Thank you for so generously sharing your knowledge, and for your great humor and lovely personality. From Norway with love
Oh goodness me !!! I just absolutely LOVE this man so much. My "Friend" Chef, thank you so much for NOT having music in your videos... 100% of you my friend is pure bliss.
As an avid chef myself, I can appreciate Chef Jean-Pierre immensely. He walks through his recipes without getting bogged down in the minutia and is helping people learn how to cook, not just repeat a recipe, but actually develop the skills so they can cook on their own and create their own spin on dishes. Experimentation is the best teacher and I really like that he encourages this on his channel. There's something here for pros, enthusiasts, and novices alike. A very approachable teaching method. Excellent job!
Love going back to basic and knowing how much goodness flavour and satisfaction can be achieved . knowing exactly what I give my family and friends is heavily and full of pure goodness.
I've been meaning to make this for awhile. Finally did it yesterday and what a pleasure it was. By the end, the whole place was perfumed with its lovely fragrance. I threw in every scrap and bone I could find; marrow bones, oxtail, veal cutlets etc, smeared them with tomato paste before roasting, and simmered it all night as the Chef suggested. In the morning I realized I had forgotten the peppercorns (hey I'm over 60 too!) so added them late and simmered it for another four hours before straining and cooling. The result is a beautiful, rich, shiny pot of loveliness. I made so much, it might last me the next 17 years. I can't wait to make my first sauce with this gorgeous beef stock! Thank you, Chef!
I made this recipe again yesterday as my family asked for "Beef and Home Made Noodles" and I didn't have enough beef stock frozen. I started it early morning and this time I simmered it 11 hours and let it set over night in the fridge. OMG! Was it ever the best. I used 1 1/2 pounds of chuck roast ( the beef for the noodles) and two beef shanks. My family raved tonight about the beef and noodles asking what I did different as they said they were the best ever. The flavor flavor was so rich! Thank you for Chef for taking the time to teach this old cook new tricks.
I just made this beef stock yesterday. The house had a fantastic aroma the whole day. I had a little bit smaller pot but the stock was delicious and the color beautiful burgundy. Now I have Jean-Pierre's absolutely delicious beef stock at least for 5 dishes in the freezer. Thank you for this great recipe and your lively video. Love you Chef.
I made up two gallons of stock with 3 kg (~6.5 lb) of bones and 0.5 liter of tomato paste (~16 oz). Stunningly good stock. Made onion soup and beef burgundy with it. Both were the best we have had. Thanks, and yes you are fun to watch. I did caramelize my onions. I canned it in pint jars. We find that much easier to store and use.
@@beckyworoshello3822 there must be farmer markets where you live. Ask there. Bones of veal legs are best for beef stock. Inside the bones is the best and healthy mark.
I am so happy I found chef Lean-Pierre! I'm supposed to be in bed but I can watch for hours. I used to make stock but I put garlic and salt in it. I NEEEEd to make this stock the right way. Then the beef bourgiugon. I HATE it when the juice of meat comes out and people call it blood! IT'S NOT BLOOD IT'S JUICE FROM THE MEAT.
I made this beef stock and it truly came out amazing I love Jean , I thank God for him, I feel like I’ve known him 100 years I enjoy watching him I feel like he’s part of my family that teaches me how to cook, my family and friends enjoyed this beef stock as well and I used it in many other of his dishes
I've watched different cooks, I've watched different so called top chefs. But I've never liked and enjoyed anyone cooking,has much as you. Fantastic, my friend. I feel like your one of my family. I would love to learn to cook like you do Jean.. please don't change.
Hello Chef. I too went to a few butchers to buy neck bones and you were right. Where's the meat. I went into a local hispanic market and low and behold they had every kind of bones you want.. I made your beef stock before with beef shanks. This time I am using neck bones and I bought 20 lbs.. I use it for everything even as a cup of hot broth to warm me up.. I love your channel and all your recipes.. I made your prime rib a few days ago for my family and they were surprised how tender it was. Thank you, thank you, thank you, for sharing your fabulous recipes and first class cooking skills.. I don't follow no one but you.. Your top chef im my book and I am sure all your followers feel the same. May many Blessing come to you for all that you do.
If you scoop the fat & freeze it... what about the non-fat part of the stock? (1st timer). 😊 Are we only freezing fatty? Discard non fatty substamce? Thank you!
Have this simmering on the stove right now, small blub style. Will use it as a base for your beef bourguignon recipe, which will be the centerpiece at thanksgiving this year. I’ve made this duo once before and it was sincerely one of the best meals of my life, and I’ve dined at multiple Michelin restaurants. It’s the real deal
First of all, thank you very much for your recipes and cooking tips. The truth is that with that cultural mix, France and Italy, you could only come out a first class cook. This beef stock is spectacular and so easy to prepare. In Mallorca, where I live, there is no problem to get beef bones. I dare to make a suggestion. As the stock is made on a relatively low flame the meat on the bone is cooked with a slow cooking effect. Once the stock is finished we shred the meat from the bone. Using it we made a kind of pulled beef by adding your spice mix for pulled pork, natural liquid smoke and a homemade barbecue sauce, also according to your recipe. I assure you the result is delicious combined with pickled onions, sweet and sour cucumbers and chipotle marinated in hamburger bread. Regards and grazie mille.
I just found this chef today and I've been binge watching his videos. I thought I knew most things about cooking, but I've learned many new things from chef Pierre and going to share his videos with my family and friends, they'll love him!
I had a similar experience when I started watching this channel. It's funny when I realized how many things I had been doing wrong for so many years because so many people said that was the way to do it. The results are incredible and I automatically trust chef's Jean Pierre Pierre when he gives me a tip.
Thank you so much for teaching me new cooking ideas. No tomato puree in the pantry so I used Manwich. I heard this voice with a beautiful French accent say, "Put in what you like." My youngest daughter's boyfriend is French. Her recent visit she failed coviid test. I told her she probably failed on purpose to get 2 extra weeks in Paris! 🗼
17 peppercorn at the beginning .... 14 a bit later and at the end 12 in that huge pot + a magic wand called Chef JP. As a commercial chef you can order stuff that we, your humble followers can’t afford. Thank you for giving us the tips on how to make a great recipe affordable! Oh... I forgot you can freeze the fat from the stock for 17 years! Love it!
Hi chef, would it be possible for you or whoever makes these videos to actually do an at length interview with you about your life - background, childhood, experiences etc? You are one of the most interesting and charismatic individuals I have ever come across and I’m sure you have some really interesting stories. I would love to hear your stories, and I’m sure others would agree. Thumbs up if you would also like to see something like this.
I agree 100%, the master chef is life changing to me , can not stop watching his videos every evening and trying his recipes ,Mama Mia alright ,I mean that in a nice way, as I had italian parents .
Using a word that is not used nearly enough to describe Chef Jean-Pierre's cooking/recipes, my finished beef stock is AMAAAZING! I went to Cioffi's in Burnaby for the meaty bones, a restaurant warehouse for the plastic containers, the local grocer here in Yaletown for the vegetables, and my herb garden for the thyme. Then on to the recipe. Making beef stock takes time and effort, but the reward at the end of the lengthy process is totally worth it. The first step is done, now on to beef bourguignon for this evening's dinner party. Thank you, Chef Jean-Pierre, for helping me make AMAAAZING stock.
I just watched another favorite of mine, simply because he's entertaining, follow several recipes from world known chefs. Some of the silly crap that went on in those recipes..poor guy! He was a real trooper because I'd have been "oh hell no." I am sorry but I am not counting out 36 tiny mushroom caps. I absolutely love your common sense, no stress approach! He did a "cage match" of three chef's beef bourguignon and the one from Keller was just..ridiculous and wasteful. You give me real life on a level that puts a lot of love into the food, and THAT is what I am looking for. THANK YOU for all you do Chef
I made this last night. Smells good. Looks like a nice stock, rich in color. Im going to can most of it into pint jars. I don’t usually use much beef stock but following you, i can see it’s going to get used quickly. Thanks!
Hi Chef. I watch every recipe and the quality of your cooking is amazing. I love your presentation skills and the chicken and beef stock recipes are beautiful additions to most of your recipes. 17 years in the freezer, Your stock recipes only last me 17 days and they are gone. Thanks so much
Chef Jean-Pierre the perfect model to have in this time. A true soul, true passion by far the best cooking recipes deconstructed for everyone to understand. I do not imagine that he does this for any money but for us to learn to be better to leave a legacy behind. A true contribution for bettering the human race. Chef Jean Pierre I bow to you forever!! I wish to be as good and as passionate and caring for anything before I die!!
Good evening Pierre! New to the channel but want to tell you how much I enjoy your channel and recipes. I’ve learned a lot and I really appreciate the humor that comes along with it. Never listen to those who say you talk to much. Got the stock on the stove at this very moment and can’t wait to use it in my meal tomorrow. Keep it coming pal!! All the best from Norway!
Today I made this recipe. Thankfully my local grocery store has not only bones but also leeks and quality canned tomatoes. I had no issue getting all ingredients. Chef Pierre, I cannot thank you enough! I basically made like you advised. I even caramelized onions while bones were roasting. Like you said, my house smells like a million bucks! I can’t wait to use this! Thank you again Chef! I appreciate all your videos and eagerly await more!
This is pretty much exactly how I make my stock. The only differences are I deglaze the roasting pan with red wine, and I do roast my onions. The roasted onions add a great sweet flavor and also give the finished stock a slightly darker color.
Chef, your passion for cooking IS inspiring....to say the least. How can anyone not try to cook for themselves after listening, watching and learning from your skills and experience. I, for one,am. Thumbs up on your sense of humor. Many "belly laughs". I just ordered my 12 qt. stock pot! Merci Chef!
Chef, I have to say I am a huge fan of Food Wishes and Chef John, but man I love your channel, your energy and your recipes. I think you actually edged him out from the #1 spot in my eyes!
You love that 17years. I am really getting boring. I can’t help it. You are just the best. Great tip on not putting salt when making stock. I am following your advice. Keep teaching for another 50 years.❤️❤️❤️❤️❤️❤️👍👍👍👍👍👍
I would like to say I use this recipe all the time. It’s so good and 100x better than any store brand. Your cooking is amazing. I will be making your French onion soup and chicken stock recipe tomorrow. I appreciate you teaching me everything! Your recipes are amazing ❤️
I've made a lot of beef stock over the years but never roasted tomato paste on the marrow bones. I used this technique last Sunday and I'll never go back. The finished stock was amazing! I ended up with 12 cups of stock. Now I have a world of opportunity, beef barley soup, beef stew, au jus, perfect beef gravy for yorksire pudding etc. Thank you chef JP.
i am making it now, when he said do it over night like i will, he also said the fat will raize to the top, and to scoop that out and freeze it? do you separate the fat or just mix it all up and freeze it. ill be doing his prime rib in a few days. thank for your help
This will be the third batch of beef stock receipe that i make. I no longer can buy the ready made ones. See also his receipe for rosted chicken stock… i also made that one. If you make those and use them in your sauces, all your guests will say that you make incredibly delicious sauces. And yet…. the secret is in the stock! I allways have many small containers (250 ml en 500 ml) in the freezer ready for my next meal! Thanks chef!
Already made your beef stock and it is fabulous. Watch again just because. I'm using my 17 year old beef stock from the freezer to make beef bourginon. Sister in law is staying after surgery for a broken leg. The smells and taste will brighten the whole household.
This is a lesson in what not to add. The biggest takeaway from this video is what not to add to the stock to maintain a balance further along in other recipes utilizing the stock.
I made this from your old video. I now have 2 gallons of beef stock in my freezer waiting for some great meals. You're the best! thanks for educating the rest of us normal folks in the world
Great video. Made mine a bit smaller, left out the Leaks for no particular reason. My meat roast was simple and quite caramelized, very black in places. Used some short rib $$ and what looked like 4 neck bone, cheap. The tomatoe paste is a must, added mushrooms to mine, very few. My kids thought dinner smelled amazing!! My first Beef stock.
Oh …. My…..Gosh….If you have not tried this yet…. You are missing out. Unbelievable!! Made this and a port wine sauce with pork tenderloin as chef suggested. It’s amazing. Amazing!! Well worth the effort !! Thank you chef !!
This recipe made me go out and find a real butcher near me (if 1.5 hours drive one way is considered near!) but what a blessing it was to be there, they had scraps, real neck bones, wonderful sausages and the most beautiful brisket I have ever seen! I am now making TWO (2!!!!) big beautiful pots of this wonderful stock AND am brining a homemade corned beef that I will put on the smoker in 10 days for real homemade pastrami! Thank you Chef!!!
Thank you Chef for another amazing video. I wish I would've come across this, I don't know 5, 10, 20 years ago, but it's never too late to enjoy your life; and that's what I've been doing my friend, at least in the kitchen, ehuhm. 😅 your life lessons have been very wise and entertaining , and it has changed my life in making delicious meals and not dreading the kitchen. They need to show your videos as part of elementary education. Not elementary because a child could do it, because they could, 😉, but because it is essential as a building block of life. Thank you and thank you Jack for the excellent work you have done over the years. I am a lifelong fan and friend of yours.
Same! The bones are in the oven now. We already had bones that were packaged at our processor, we raise our own cattle. I wasn't sure what to do with them until I came across the good chef, now I know. One thing, no leeks available in the stores around here. Not sure what to replace them with. Any suggestions?
I am enjoying the amazing fragrance of beef stock in my kitchen. It’s making me so happy! Due to Covid, I didn’t get to study at the CIA in SF. I was enrolled when all the craziness hit the fan. I’m in love 💕with Chef Jean Pierre. I’m watching and making everything possible.
I've learned plenty from this man - but if I only learned this alone it would've been enough. I have a freezer full of this now, and have used it endlessly.
Chef! I made this beef stock to use with my beef barley soup recipe. The stock transformed my soup, it now has better texture and flavor! Thank you for the recipe!
soon as I can find beef bones, I will do this, cannot wait....thank you for sharing. SO FAR, everything I have tried from your instructions has only been FANTASTIC ! just like we came to your restaurant.
I am becoming addicted to your videos. 😀 You always make me smile and laugh! I really appreciate your great sense of humour and charming personality. Your cooking advice is just wonderful! I appreciate that you always explain why you have chosen a particular ingredient or method. This beef stock looks fantastic and I can't wait to give it a try! Thank you!
Here is some positive feedback. I made the beef stock just as you made it here and froze it in a silicone muffin tray in the freezer, then stored the frozen sections in freezer bags and popped them in the freezer. I have already used some for a beef stew and it tasted wonderful! When I get down to the last freezer bag I will know it's time to cook another batch of stock.
I've made Chef's chicken stock several times to great success. Now I got a box of bones with a side of beef & it's time to slowly blub... blub... blub some beef stock. Who knows what Amazing meals I'll be serving this year? I take the finished stock and reduce it by 4-8 times. Then chill/light freeze it in a brownie pan, cut it into squares that make a cup of stock each (measure your stock before reducing so you know how many squares to cut), then freeze the squares on a parchment lined cookie sheet, then throw them loose in a big Ziplok bag in the freezer (for up to 17 years). Easy space saving storage, easy to use, the cubes don't stick together, and it's much better than storing ice cube trays of stock.
I am one of your avid fans from the Philippines, I can't cook Chef, but you made me watch you all the time, shares your simple and easy recipes to my son and daughter actually...You seem genuinely nice... Keep good and safe Chef !!!
More than once, Ive made a trip to the all night grocery store after watching your videos! Ive got a full freezer full of delish food I'm having a hard time waiting for 17 years though Thank you Chef!
I made beef stock this weekend for the first time, and it turned out amazing! It wasn't difficult to make, especially with Chef's video as a guide. I don't have a lot of specialized kitchen tools, like a chinois strainer, so straining the stock was the hardest part. But overall, it was worth the effort. I don't have a "restaurant quality" stock to compare it to, but for my first try, I'm extremely happy with the results. If you follow Chef's instructions, you'll end up with a stock that's magnitudes better than anything you can buy in a store.
No beef neck bones - boo. But I found some meaty beef bones and beef tendon at our local Asian Market. Followed this recipe and slow-cooked for 10 hours. I ended up with 2 gallons of superb beef stock, full-bodied and so flavorful. Beautiful deep color, too. Great recipe, Chef!
For ANYONE watching this channel - this is a MUST to know!!! It is used to also make the port wine reduction sauce - SO KNOW THIS RECIPE BY HEART!!! Thanks Chef!
Bonjour à vous chef jean pierre . Je vous écrit du Canada , je vous ai récemment découvert et j adore vos recettes et votre façon de les enseigner. Je suis devenue un fan . Félicitations , vous parlez et cuisinez avec passion . 👍👍
I have been making stock for years. I have used tomato paste at times, but did not realize it was a thickening agent. Will use consistently from here on out. I also add beef tendon that I get from the asian market. lots of collagen. Love his chanel
I’ve been making beef stock for 30 years never used tomato paste! Tried it for the first time loved will be doing it this way from now on. Thanks for the tip Chef. I roast my bones for at least two hours to get nice and dark golden color. Then I reduce for about a day and a half Extremely long process but when it comes down to a jelly consistency and a beautiful golden colour what more could you possibly ask for in life now with yours it has a tinge of red.
Could you please share, if you add apple cider vinegar because some people say it'll help to release more minerals also in summer time is it safe to waite to cool down your stock outside then store it in fridge? 30 years is a lot, thank you.🙏🙏🙏
@@majidkashani4257Stock is not salted so it should still be cooled rapidly or at least kept covered while cooling to be safe to use. Unsalted stock is optimal substrate for bacteria. But once you freeze and thaw it for use again, you are going to put it in a pot and bring to near boiling temperature anyway, so that should kill anything that could have ended up in there. You don't want to add cold stock to your sauce, stew, gravy or soup in the middle of the cooking
Made this yesterday, simmered for 14 hours. Spectacular! I was tempted to include a couple teaspoons of Red Boat fish sauce, but I had the chef in my brain reminding me that this isn't soup, it's not the finished product. 😆
Smart to simmer for 12 hours. That's what we had to do at Le Cordon Bleu...simmer and skim, simmer and skim. But the refrigerator method works well to remove the residual fat. If still some flecks of fat on top just lay a paper towel on it...will pick up the fat. Thank you Chef Jean-Pierre I am going to try this your way to save some time.
@@janecoffman2502 I let mine simmer for ~24h, super slowly over night on the lowest possible setting. I can't tell you how amazing this tastes. You have to try it! It did not expect it to be such a sweet and delicious veggie flavor bomb. The beefy flavor is incredible as well. I am blown away!
Chef Jean Pierre thank you so much for you and your time teaching me and others the basics on how to make so many delicious meals! I have made many many of your dishes and loved them all. You are the best! Please keep teaching me and everyone else watching and following you. You’re the best. Keep up the great work your amazing!
I am currently cooking a beef broth per your instructions! It will cook all night per your recommendation. It smells incredible and I can’t wait to incorporate it with my Christmas meal! I wish you and your family a very happy holiday season. Keep up your amazing work. Thank you so much.
My favourite saying now when I teaching my son to cook "measure carefully" his favourite saying " if they don't like it don't invite them again....just use butter"
I love this channel! I will try to make this beef stock now that it's winter time. The funniest part of the video is when you were describing simmering the stock and you said just blu blu blu.. not BLUP BLUP BLUP.. and the camera was like zooming in, I was hysterical laughing! That was a great editing shot!😂
I made this beef stock to use in my Veal Osso Buco with polenta for Easter dinner, 2021. This beef stock was absolutely delicious and made my dish. My friends loved the rich taste it gave the veal shanks. It was hard finding the beef bones, but I used beef ox tails, beef rib bones and veal bones from veal blade steaks with all the veggies cooking for five hours. I can’t express enough the difference in this beef stock over ready made grocery store purchased stock. There is “NO” comparison. You will be so spoiled once you make this beef stock for your recipes! I plan on canning this great tasting beef stock in quart jars for quick ready to use. Truly an unbelievably taste!
Thank you for your comment! I am glad you appreciate the importance of making your own stock. As you said there is really NO comparison with the store bought stocks. Most soups and sauce are as much as 50% stock, it really change your recipes 100%. Thank you for watching your channel! 😍
@@ChefJeanPierre I just purchased from your site, “Cooking 101” cookbook/5 DVD’s too. Lots of great receipts and details in this interactive cooking program. Somehow I missed your series on PBS, because I worked on Saturdays back in the 90’s, so I decided to order “Incredible Cuisine” and “Sunshine Cuisine” the companion books to the series. Wants again, they are great cookbooks with fabulous recipes! So glad you are now on youtube to show us your new, old or improved fundamentals on cooking. Your are so very unique with the way you present cooking a recipe. Stating over and over that “quality ingredients” is the key to a great successful recipe when cooking makes the dish worth preparing, eating and most enjoyable with family and friends.
@@ChefJeanPierre you are the best and most entertaining chef...my wife and I really want to go to your classes sometime soon even though cooking is just a hobby...is this basically an espagnole sauce? I really love French cooking and want to know more about how to use the five mother sauces.
If you have a local meat market you can order beef neck bones. That's what I do. Bones use to always be available in grocery stores but cooks now just buy canned broth.
Did you leave the lid off when you cooked the stock?
Definitely add the tomato paste. It makes an enormous difference. This is the gold standard beef stock. My dog kept going into the kitchen when his enhanced olfactory senses kicked in. When I pulled out the caramelised baking pan out, the aroma was amazing. I'm NEVER going back to store-bought "krap" no matter what brand purports that it's "the best." Thank you Chef for everything you do. You always put a smile on my face. ❤
I made this beef stock a few weeks ago, very slow simmer for 24 hours (blubb blubb blubb 😃 ) and I am absolutely blown away by this.
You can't compare this with anything store bought. It is so rich, sweet and has an incredible lightly roasted beef and intense vegetable flavor. You won't believe how much flavor you can get out of your veggies if you simmer this long enough. This stock can turn good dishes and sauces into masterpieces.
It's not even in the same universe as stuff you find in the supermarket. This is liquid gold.
Ok now it's sold lol, I'm doing this in the week
Covered, uncovered, semi covered?
@@potashreelhistory Uncovered but I turn the heat way down overnight so that its pretty much only steaming (no more blubbs😀).
Otherwise probably too much will evaporate.
Also make sure you also have some meat in there and not only bones.
The bones can make it taste a tiny bit funky and very thick if you have too much.
I regularly make this now and always have some in my freezer. Absolutely incredible!
I know I’m not unique enough to be alone in thinking, you make people happy with your fun attitude, Chef. Thank you once again for sharing!
My friend, I made this, and it was AMAZING! I used it in a beef stew and my parents (dad especially) could not believe the flavor. He said it was THE best stew he’s ever had, and mum agreed. They don’t watch UA-cam or internet stuff, so after dinner I played a couple of your videos for them. They send their love and thanks for making their “baby” such a wonderful cook.
From the bottom of my heart, thank you chef.
Can I ask how much beef stock you made? The recipe says it's for 2 quarts, I want to make a lot and can/bottle it for use over the winter
Thanks in advance
Anyone else hit the “like” button when the video starts because you know that it’s going to be great?!?!
How did you know ?! 😉
Always
Yep i do
Yes, I always do! He is amazing and OMG I have learnt so much. Thank you Master Chef!
Automatically
I made this beef stock yesterday, and left it on the stove for 10 hours. Cooled it, refigirated it over night. I followed all ur steps, and it came out almost with the exact results explained by you in this vid. I used the beef stock for your pot roast, which I also spent 7 hours making. Sir, the sauce-taste... The wife was very happy - both times 😂 There's a saying: The way to a mans heart is through his belly (good food). Same can be said for women (I promise you).
Thank you for so generously sharing your knowledge, and for your great humor and lovely personality.
From Norway with love
This guy has become one of my favorite chefs to watch and I literally only discovered him a few days ago from the classic Onyo video.
it’s January 25, 2023 and I just discovered him today. Making beef broth.
@@tellitlikeitis1828 I just discovered him June 26, 2023! He’s amazing! Where did you find the beef bones to make your beef broth? Thanks.
I bought a 1/4 of beef and requested the bones from the owner. They are scotch Highland cattle...dense and lean,@@windermere2330
He's not only a great chef, but an awesome teacher as well. And on top of that, naturally funny. I LOVE him.
Oh goodness me !!! I just absolutely LOVE this man so much. My "Friend"
Chef, thank you so much for NOT having music in your videos... 100% of you my friend is pure bliss.
I'm glad you mentioned 'no music' - I can't stand the way so many YT pieces are spoiled - made unwatchable for me - by it.
Jean-Pierre - The Legend.
As an avid chef myself, I can appreciate Chef Jean-Pierre immensely. He walks through his recipes without getting bogged down in the minutia and is helping people learn how to cook, not just repeat a recipe, but actually develop the skills so they can cook on their own and create their own spin on dishes. Experimentation is the best teacher and I really like that he encourages this on his channel. There's something here for pros, enthusiasts, and novices alike. A very approachable teaching method. Excellent job!
The beef stock is really the fundament of European fine cuisine.
Thank you, Jean-Pierre!
Demi-Glace = Chef’s gold!
Love going back to basic and knowing how much goodness flavour and satisfaction can be achieved . knowing exactly what I give my family and friends is heavily and full of pure goodness.
Wish this guy was in my family. I bet he has the best get togethers and his energy is great! God bless.
He needs to have a party and invite us all 😅
What a fantastic down to earth chef...
He knows what it's like to be home cook and how difficult it is to get BONES!!!
I've been meaning to make this for awhile. Finally did it yesterday and what a pleasure it was. By the end, the whole place was perfumed with its lovely fragrance. I threw in every scrap and bone I could find; marrow bones, oxtail, veal cutlets etc, smeared them with tomato paste before roasting, and simmered it all night as the Chef suggested. In the morning I realized I had forgotten the peppercorns (hey I'm over 60 too!) so added them late and simmered it for another four hours before straining and cooling. The result is a beautiful, rich, shiny pot of loveliness. I made so much, it might last me the next 17 years. I can't wait to make my first sauce with this gorgeous beef stock! Thank you, Chef!
I almost missed your message! It is just AWESOME to hear your success with this! It is such an important part of any recipes! 👏👏👏👍❤️
I made this recipe again yesterday as my family asked for "Beef and Home Made Noodles" and I didn't have enough beef stock frozen. I started it early morning and this time I simmered it 11 hours and let it set over night in the fridge. OMG! Was it ever the best. I used 1 1/2 pounds of chuck roast ( the beef for the noodles) and two beef shanks. My family raved tonight about the beef and noodles asking what I did different as they said they were the best ever. The flavor flavor was so rich! Thank you for Chef for taking the time to teach this old cook new tricks.
I just made this beef stock yesterday. The house had a fantastic aroma the whole day. I had a little bit smaller pot but the stock was delicious and the color beautiful burgundy. Now I have Jean-Pierre's absolutely delicious beef stock at least for 5 dishes in the freezer. Thank you for this great recipe and your lively video. Love you Chef.
So glad it worked well for you !!! It is a little bit of work but it’s well worth it enjoy it!😊
@@ChefJeanPierre thank you for your reply. Sometimes you have to do a bit more work but it's worth it.
I can not believe that I just found this chef. He is amazing.
Wife: FFS, you've burnt it, again!
Chef: No, no, no, no, it's "çàřàmæĺłï§əđ".
I read it in his accent CA-RA-MA-LAÏ-ZD
@@michtesl1850 🤣🧈🧈🧈🧈 edited
lol
😂
Lol I can hear it
I made up two gallons of stock with 3 kg (~6.5 lb) of bones and 0.5 liter of tomato paste (~16 oz). Stunningly good stock. Made onion soup and beef burgundy with it. Both were the best we have had. Thanks, and yes you are fun to watch. I did caramelize my onions. I canned it in pint jars. We find that much easier to store and use.
Great job! Thank you for sharing your success with us! 😍😍😍
WOW ... Until you threw in about the quart jars - my first comment was going to be how ENVIOUS I was of your incredible freezer space! 2 GALLONS!! 😂
WooHoo, It is Thursday for my favorite guy.
I don't even come here for the cooking anymore, I come for the chefs personality. (the cooking is still amazing, don't get me wrong).
I'd wash his pots 🤩
He is funny ! And you learn to cook ! 🤓
Same here! he is gold
I come just to hear him say “On-eeee-ion” He’s adorable.
The watching of these videos is half the enjoying of the food by now!
I added tomato paste, carrots, and onyo to a store bought beef stock and it was amazing! Merci Beaucoup, chef!
I wonder who will cook for you in heaven..your amazing
how long did you cook it for Kyan?
i do the same, because it is really hard to get beef bones! tomato pastes, carrots, onion, and celery. simmer a cpl hours anyways
He has a video for doing it with store bought beef stock.
@@beckyworoshello3822 there must be farmer markets where you live. Ask there.
Bones of veal legs are best for beef stock.
Inside the bones is the best and healthy mark.
I am so happy I found chef Lean-Pierre! I'm supposed to be in bed but I can watch for hours. I used to make stock but I put garlic and salt in it. I NEEEEd to make this stock the right way. Then the beef bourgiugon. I HATE it when the juice of meat comes out and people call it blood! IT'S NOT BLOOD IT'S JUICE FROM THE MEAT.
Did anybody’s mouth start to water when he took the roasted meat out of the oven, or was it just me?
Thankyou chef, God bless you
I made this beef stock and it truly came out amazing I love Jean , I thank God for him, I feel like I’ve known him 100 years I enjoy watching him I feel like he’s part of my family that teaches me how to cook, my family and friends enjoyed this beef stock as well and I used it in many other of his dishes
I've watched different cooks, I've watched different so called top chefs. But I've never liked and enjoyed anyone cooking,has much as you. Fantastic, my friend. I feel like your one of my family.
I would love to learn to cook like you do Jean.. please don't change.
Thank you 🙏
Hello Chef. I too went to a few butchers to buy neck bones and you were right. Where's the meat. I went into a local hispanic market and low and behold they had every kind of bones you want.. I made your beef stock before with beef shanks. This time I am using neck bones and I bought 20 lbs.. I use it for everything even as a cup of hot broth to warm me up.. I love your channel and all your recipes.. I made your prime rib a few days ago for my family and they were surprised how tender it was. Thank you, thank you, thank you, for sharing your fabulous recipes and first class cooking skills.. I don't follow no one but you.. Your top chef im my book and I am sure all your followers feel the same. May many Blessing come to you for all that you do.
🙏❤️
I made this 17 years ago (old recipe) and froze it. Yesterday I found one bag of it in the back of the freezer, and it was still good!😀
Cap
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Chef, may have to now say "18 years, it will last" LMAO @@iamaletha9946
😂
If you scoop the fat & freeze it... what about the non-fat part of the stock? (1st timer). 😊 Are we only freezing fatty? Discard non fatty substamce? Thank you!
Have this simmering on the stove right now, small blub style. Will use it as a base for your beef bourguignon recipe, which will be the centerpiece at thanksgiving this year. I’ve made this duo once before and it was sincerely one of the best meals of my life, and I’ve dined at multiple Michelin restaurants. It’s the real deal
Great advice!…. It’s not a dish…. It’s an ingredient!…. No salt, no garlic!…. 💯
First of all, thank you very much for your recipes and cooking tips. The truth is that with that cultural mix, France and Italy, you could only come out a first class cook.
This beef stock is spectacular and so easy to prepare. In Mallorca, where I live, there is no problem to get beef bones.
I dare to make a suggestion. As the stock is made on a relatively low flame the meat on the bone is cooked with a slow cooking effect. Once the stock is finished we shred the meat from the bone. Using it we made a kind of pulled beef by adding your spice mix for pulled pork, natural liquid smoke and a homemade barbecue sauce, also according to your recipe. I assure you the result is delicious combined with pickled onions, sweet and sour cucumbers and chipotle marinated in hamburger bread. Regards and grazie mille.
I just found this chef today and I've been binge watching his videos. I thought I knew most things about cooking, but I've learned many new things from chef Pierre and going to share his videos with my family and friends, they'll love him!
Thank you so much Melissa!!! 😍😍😍
I had a similar experience when I started watching this channel. It's funny when I realized how many things I had been doing wrong for so many years because so many people said that was the way to do it.
The results are incredible and I automatically trust chef's Jean Pierre Pierre when he gives me a tip.
Binge watching one day? So...3 recipes? 🤣
I think that’s a given you binge watch his channel.
Thank you so much for teaching me new cooking ideas. No tomato puree in the pantry so I used Manwich. I heard this voice with a beautiful French accent say, "Put in what you like." My youngest daughter's boyfriend is French. Her recent visit she failed coviid test. I told her she probably failed on purpose to get 2 extra weeks in Paris! 🗼
17 peppercorn at the beginning .... 14 a bit later and at the end 12 in that huge pot + a magic wand called Chef JP. As a commercial chef you can order stuff that we, your humble followers can’t afford. Thank you for giving us the tips on how to make a great recipe affordable! Oh... I forgot you can freeze the fat from the stock for 17 years! Love it!
Hi chef, would it be possible for you or whoever makes these videos to actually do an at length interview with you about your life - background, childhood, experiences etc? You are one of the most interesting and charismatic individuals I have ever come across and I’m sure you have some really interesting stories. I would love to hear your stories, and I’m sure others would agree.
Thumbs up if you would also like to see something like this.
A chief with a french name. With an indian accent and living in the USA is definetly singular XD
@@matt.guitare4242 I had this same thought :)
@@matt.guitare4242 I think you mean an Italian accent. He is half French/half Italian.
@@judyvincenty9911 I feel the same. I'm from Louisiana, and I sure do hear some cajun/french dialect!
I would love to see this interview
I agree 100%, the master chef is life changing to me , can not stop watching his videos every evening and trying his recipes ,Mama Mia alright ,I mean that in a nice way, as I had italian parents .
Using a word that is not used nearly enough to describe Chef Jean-Pierre's cooking/recipes, my finished beef stock is AMAAAZING!
I went to Cioffi's in Burnaby for the meaty bones, a restaurant warehouse for the plastic containers, the local grocer here in Yaletown for the vegetables, and my herb garden for the thyme. Then on to the recipe. Making beef stock takes time and effort, but the reward at the end of the lengthy process is totally worth it.
The first step is done, now on to beef bourguignon for this evening's dinner party.
Thank you, Chef Jean-Pierre, for helping me make AMAAAZING stock.
I just watched another favorite of mine, simply because he's entertaining, follow several recipes from world known chefs. Some of the silly crap that went on in those recipes..poor guy! He was a real trooper because I'd have been "oh hell no." I am sorry but I am not counting out 36 tiny mushroom caps. I absolutely love your common sense, no stress approach! He did a "cage match" of three chef's beef bourguignon and the one from Keller was just..ridiculous and wasteful. You give me real life on a level that puts a lot of love into the food, and THAT is what I am looking for. THANK YOU for all you do Chef
I'm in online school right now but this is more important I saw the old video and I loved it I have wait to use this
I made this last night. Smells good. Looks like a nice stock, rich in color. Im going to can most of it into pint jars. I don’t usually use much beef stock but following you, i can see it’s going to get used quickly. Thanks!
Hi Chef. I watch every recipe and the quality of your cooking is amazing. I love your presentation skills and the chicken and beef stock recipes are beautiful additions to most of your recipes. 17 years in the freezer, Your stock recipes only last me 17 days and they are gone. Thanks so much
Chef Jean-Pierre the perfect model to have in this time. A true soul, true passion by far the best cooking recipes deconstructed for everyone to understand. I do not imagine that he does this for any money but for us to learn to be better to leave a legacy behind. A true contribution for bettering the human race. Chef Jean Pierre I bow to you forever!! I wish to be as good and as passionate and caring for anything before I die!!
Thank you for the encouraging kind words! Mush love!!! 💕💕💕
Good evening Pierre! New to the channel but want to tell you how much I enjoy your channel and recipes. I’ve learned a lot and I really appreciate the humor that comes along with it. Never listen to those who say you talk to much. Got the stock on the stove at this very moment and can’t wait to use it in my meal tomorrow. Keep it coming pal!! All the best from Norway!
Welcome aboard!😀
Today I made this recipe. Thankfully my local grocery store has not only bones but also leeks and quality canned tomatoes. I had no issue getting all ingredients.
Chef Pierre, I cannot thank you enough! I basically made like you advised. I even caramelized onions while bones were roasting.
Like you said, my house smells like a million bucks!
I can’t wait to use this!
Thank you again Chef! I appreciate all your videos and eagerly await more!
This is pretty much exactly how I make my stock. The only differences are I deglaze the roasting pan with red wine, and I do roast my onions. The roasted onions add a great sweet flavor and also give the finished stock a slightly darker color.
Chef, your passion for cooking IS inspiring....to say the least. How can anyone not try to cook for themselves after listening, watching and learning from your skills and experience. I, for one,am. Thumbs up on your sense of humor. Many "belly laughs". I just ordered my 12 qt. stock pot! Merci Chef!
Chef, I have to say I am a huge fan of Food Wishes and Chef John, but man I love your channel, your energy and your recipes. I think you actually edged him out from the #1 spot in my eyes!
Thank you!!! 😀💗
You love that 17years. I am really getting boring. I can’t help it. You are just the best. Great tip on not putting salt when making stock. I am following your advice. Keep teaching for another 50 years.❤️❤️❤️❤️❤️❤️👍👍👍👍👍👍
Thanks so much!!😀
Home made stock is a total game changer.
I would like to say I use this recipe all the time. It’s so good and 100x better than any store brand. Your cooking is amazing. I will be making your French onion soup and chicken stock recipe tomorrow. I appreciate you teaching me everything! Your recipes are amazing ❤️
"You can do this however you want friends, but my way is better" xD
*fwenz
I've made a lot of beef stock over the years but never roasted tomato paste on the marrow bones. I used this technique last Sunday and I'll never go back. The finished stock was amazing! I ended up with 12 cups of stock. Now I have a world of opportunity, beef barley soup, beef stew, au jus, perfect beef gravy for yorksire pudding etc.
Thank you chef JP.
i am making it now, when he said do it over night like i will, he also said the fat will raize to the top, and to scoop that out and freeze it? do you separate the fat or just mix it all up and freeze it. ill be doing his prime rib in a few days. thank for your help
Just finished making this stock. I am enchanted, so beautiful. Thank you Chef Jean Pierre for teaching how to make this.
This will be the third batch of beef stock receipe that i make. I no longer can buy the ready made ones. See also his receipe for rosted chicken stock… i also made that one. If you make those and use them in your sauces, all your guests will say that you make incredibly delicious sauces. And yet…. the secret is in the stock! I allways have many small containers (250 ml en 500 ml) in the freezer ready for my next meal! Thanks chef!
long live JP!!
Already made your beef stock and it is fabulous. Watch again just because. I'm using my 17 year old beef stock from the freezer to make beef bourginon. Sister in law is staying after surgery for a broken leg. The smells and taste will brighten the whole household.
Why isnt this guy on tv!? He’s it! He’s funny, knowledgeable, and fun to watch
Because Food Network is no longer about food. It’s all about competition. Your point is well taken however.
This is a lesson in what not to add. The biggest takeaway from this video is what not to add to the stock to maintain a balance further along in other recipes utilizing the stock.
This is not just cooking, it’s passion !
Another great recipe 👍
I made this from your old video. I now have 2 gallons of beef stock in my freezer waiting for some great meals. You're the best! thanks for educating the rest of us normal folks in the world
Great video. Made mine a bit smaller, left out the Leaks for no particular reason. My meat roast was simple and quite caramelized, very black in places. Used some short rib $$ and what looked like 4 neck bone, cheap. The tomatoe paste is a must, added mushrooms to mine, very few. My kids thought dinner smelled amazing!!
My first Beef stock.
Oh …. My…..Gosh….If you have not tried this yet…. You are missing out. Unbelievable!! Made this and a port wine sauce with pork tenderloin as chef suggested. It’s amazing. Amazing!! Well worth the effort !! Thank you chef !!
I have rung the bell so many times I feel like Quasimodo !
This recipe made me go out and find a real butcher near me (if 1.5 hours drive one way is considered near!) but what a blessing it was to be there, they had scraps, real neck bones, wonderful sausages and the most beautiful brisket I have ever seen! I am now making TWO (2!!!!) big beautiful pots of this wonderful stock AND am brining a homemade corned beef that I will put on the smoker in 10 days for real homemade pastrami! Thank you Chef!!!
Been wanting a remake for this one! Thank you Jean-Pierre
Thank you Chef for another amazing video. I wish I would've come across this, I don't know 5, 10, 20 years ago, but it's never too late to enjoy your life; and that's what I've been doing my friend, at least in the kitchen, ehuhm. 😅 your life lessons have been very wise and entertaining , and it has changed my life in making delicious meals and not dreading the kitchen. They need to show your videos as part of elementary education. Not elementary because a child could do it, because they could, 😉, but because it is essential as a building block of life.
Thank you and thank you Jack for the excellent work you have done over the years.
I am a lifelong fan and friend of yours.
I’m new. I’ve been watching Jean-Pierre a lot. I bought the beef bones. I’m letting them thaw. Starting the stock in the morning.
👍👍👍😊
Same! The bones are in the oven now. We already had bones that were packaged at our processor, we raise our own cattle. I wasn't sure what to do with them until I came across the good chef, now I know. One thing, no leeks available in the stores around here. Not sure what to replace them with. Any suggestions?
I am enjoying the amazing fragrance of beef stock in my kitchen. It’s making me so happy! Due to Covid, I didn’t get to study at the CIA in SF. I was enrolled when all the craziness hit the fan. I’m in love 💕with Chef Jean Pierre. I’m watching and making everything possible.
I've learned plenty from this man - but if I only learned this alone it would've been enough. I have a freezer full of this now, and have used it endlessly.
Chef! I made this beef stock to use with my beef barley soup recipe. The stock transformed my soup, it now has better texture and flavor! Thank you for the recipe!
soon as I can find beef bones, I will do this, cannot wait....thank you for sharing. SO FAR, everything I have tried from your instructions has only been FANTASTIC ! just like we came to your restaurant.
I am becoming addicted to your videos. 😀 You always make me smile and laugh! I really appreciate your great sense of humour and charming personality. Your cooking advice is just wonderful! I appreciate that you always explain why you have chosen a particular ingredient or method. This beef stock looks fantastic and I can't wait to give it a try! Thank you!
Here is some positive feedback. I made the beef stock just as you made it here and froze it in a silicone muffin tray in the freezer, then stored the frozen sections in freezer bags and popped them in the freezer. I have already used some for a beef stew and it tasted wonderful! When I get down to the last freezer bag I will know it's time to cook another batch of stock.
So finally I got there. Got some good beef bones, ox tails and the specified veggies - blub-blub-slowly overnight and pure gold magic🎉🎉🎉❤
You explain everything with passion and love. It is clearly seen that you love what you do. Thanks for sharing this classic recipe.
I've made Chef's chicken stock several times to great success. Now I got a box of bones with a side of beef & it's time to slowly blub... blub... blub some beef stock. Who knows what Amazing meals I'll be serving this year?
I take the finished stock and reduce it by 4-8 times. Then chill/light freeze it in a brownie pan, cut it into squares that make a cup of stock each (measure your stock before reducing so you know how many squares to cut), then freeze the squares on a parchment lined cookie sheet, then throw them loose in a big Ziplok bag in the freezer (for up to 17 years). Easy space saving storage, easy to use, the cubes don't stick together, and it's much better than storing ice cube trays of stock.
I just discovered this channel and I feel like my grandfather is lovingly teaching me how to cook. Love it.
Oops...grandfather?!
I am one of your avid fans from the Philippines, I can't cook Chef, but you made me watch you all the time, shares your simple and easy recipes to my son and daughter actually...You seem genuinely nice... Keep good and safe Chef !!!
More than once, Ive made a trip to the all night grocery store after watching your videos! Ive got a full freezer full of delish food I'm having a hard time waiting for 17 years though Thank you Chef!
I made beef stock this weekend for the first time, and it turned out amazing! It wasn't difficult to make, especially with Chef's video as a guide. I don't have a lot of specialized kitchen tools, like a chinois strainer, so straining the stock was the hardest part. But overall, it was worth the effort. I don't have a "restaurant quality" stock to compare it to, but for my first try, I'm extremely happy with the results. If you follow Chef's instructions, you'll end up with a stock that's magnitudes better than anything you can buy in a store.
No beef neck bones - boo. But I found some meaty beef bones and beef tendon at our local Asian Market. Followed this recipe and slow-cooked for 10 hours. I ended up with 2 gallons of superb beef stock, full-bodied and so flavorful. Beautiful deep color, too. Great recipe, Chef!
Good call! Genuine ethnic markets can be amazing resources.
For ANYONE watching this channel - this is a MUST to know!!! It is used to also make the port wine reduction sauce - SO KNOW THIS RECIPE BY HEART!!! Thanks Chef!
I freaking love this guy.
He IS entertaining but an aquaintance of mine reminds me of him and he's ok but just in small doses.
Bonjour à vous chef jean pierre . Je vous écrit du Canada , je vous ai récemment découvert et j adore vos recettes et votre façon de les enseigner. Je suis devenue un fan . Félicitations , vous parlez et cuisinez avec passion . 👍👍
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Chef Jean-Pierre, that was Fantastic! Thank You.
I have been making stock for years. I have used tomato paste at times, but did not realize it was a thickening agent. Will use consistently from here on out. I also add beef tendon that I get from the asian market. lots of collagen. Love his chanel
I love this man so much..
I’ve been making beef stock for 30 years never used tomato paste! Tried it for the first time loved will be doing it this way from now on. Thanks for the tip Chef. I roast my bones for at least two hours to get nice and dark golden color. Then I reduce for about a day and a half Extremely long process but when it comes down to a jelly consistency and a beautiful golden colour what more could you possibly ask for in life now with yours it has a tinge of red.
Could you please share, if you add apple cider vinegar because some people say it'll help to release more minerals also in summer time is it safe to waite to cool down your stock outside then store it in fridge? 30 years is a lot, thank you.🙏🙏🙏
@@majidkashani4257Stock is not salted so it should still be cooled rapidly or at least kept covered while cooling to be safe to use. Unsalted stock is optimal substrate for bacteria. But once you freeze and thaw it for use again, you are going to put it in a pot and bring to near boiling temperature anyway, so that should kill anything that could have ended up in there. You don't want to add cold stock to your sauce, stew, gravy or soup in the middle of the cooking
Merci Chef Jean-Pierre! Les recettes classiques et délicieux 😋. Heureuse que vous soyez là avec moi, dans ma cuisine! 🧑🍳
Made this yesterday, simmered for 14 hours. Spectacular! I was tempted to include a couple teaspoons of Red Boat fish sauce, but I had the chef in my brain reminding me that this isn't soup, it's not the finished product. 😆
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Smart to simmer for 12 hours. That's what we had to do at Le Cordon Bleu...simmer and skim, simmer and skim. But the refrigerator method works well to remove the residual fat. If still some flecks of fat on top just lay a paper towel on it...will pick up the fat. Thank you Chef Jean-Pierre I am going to try this your way to save some time.
@@janecoffman2502 I let mine simmer for ~24h, super slowly over night on the lowest possible setting. I can't tell you how amazing this tastes. You have to try it! It did not expect it to be such a sweet and delicious veggie flavor bomb. The beefy flavor is incredible as well. I am blown away!
Thanks!
Thank you very much! 🙏❤️
Chef Jean Pierre thank you so much for you and your time teaching me and others the basics on how to make so many delicious meals! I have made many many of your dishes and loved them all. You are the best! Please keep teaching me and everyone else watching and following you. You’re the best. Keep up the great work your amazing!
I am currently cooking a beef broth per your instructions! It will cook all night per your recommendation. It smells incredible and I can’t wait to incorporate it with my Christmas meal! I wish you and your family a very happy holiday season. Keep up your amazing work. Thank you so much.
Awesome! Keep it nice and slow!!! 🙏❤️
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Thank you for working hard to provide us knowledge chef. One day I wish I can cook like this for my wife.
My favourite saying now when I teaching my son to cook "measure carefully" his favourite saying " if they don't like it don't invite them again....just use butter"
The passion:) he loves to teach and cook. It shows how much he cares
I just want someone to speak of me with as much enthusiasm as Chef talks about BONES!
Made this, and cooked instant noodles with it. Best instant noodles ever!!!!!
🙂👍Higher level cooking. Thank you.
God Bless You, Jean-Pierre!
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I love this channel! I will try to make this beef stock now that it's winter time.
The funniest part of the video is when you were describing simmering the stock and you said just blu blu blu.. not BLUP BLUP BLUP.. and the camera was like zooming in, I was hysterical laughing! That was a great editing shot!😂