I have learned more about Cooking from you and Chef Jean Pierre, than ANY other chef or home cook! I love your step by step approach, your videos are Top Notch, and you Are Amazing! Thanks sooo very much! I love seeing how much your daughter loves your cooking! Love You!!❤😊😊😊
Next project: Making this stock. I already make chicken stock. 😋 I've also made fish stock, but I'm having a hard time finding fish bones. Grrr... Thank you Chef. For all your lessons. If I were 30 yrs younger, I would go to culinary school, but this is a wonderful way to learn & way more cost effective. You are appreciated. 😊
Chef, I have loved learning how to cook during this difficult time of isolation. My husband is extremely appreciative! Thank you. You're a great teacher.
Thank you chef. I found this video while looking for the best store bought beef & chicken stock. I’ve made chicken stock a few times but haven’t in quite a while. I’m no longer looking for store stocks & will be making my own. I know it’ll taste so much better.
That was an awesome tutorial! Thank you. Great tip on not boiling your stock, I had no idea that caused it to be cloudy. I home can poultry stock but I need a good recipe for a full flavor, rich beef stock and I came to the right place! Can't wait to make this.
@Chef Billy Parisi spending a cold Blizzard day watching your videos.... again! I've done your chicken stock, I eat a lot of chicken. Thought I should learn how to do beef. I freeze it in quart bags, laid flat. Thanks for all of your videos!
Thanks, Chef! One wine I use when cooking for those who are recovering alcoholics is a brand called Fre. It's alcohol free wine. It's not quite as good as the real deal but it's much better than adding water or storebought stock. You can find it in most supermarkets. Now, my go-to red wine is a brand called Lindeman's Bin 45. It's succulent with blackberry notes and it's less expensive and not as tannic as some of the Shiraz or Cab Savs. I use it for beef bourguignon too. It can be found in most supermarkets as well. I encourage you to try it.
Amazing looking stock. I'll be trying this soon. I don't have much freezer space so I'll be looking up how to can it, if its possible. I would love to see a video on how to can different things. Im only cooking for one so having small batches would be helpful. Also, I would love to see a video on what to look for when shopping for veggies and meats. I'm new to all this fine cooking. But anyways, love the video, love the channel. Keep these great recipes coming.
Very great recipe Billy , try also to substitute a part of your beef bones with veal feet ( unroasted and unbrowned ) in order to become more gelatinous stock
Beef bones are actually quite hard to find - not easily available at the supermarket or butcher - so buy them when you see them and freeze them. The shanks w/o meat are good for the gooey marrow but you will ALSO need bones with meat for flavor ie neck bones.
Hi Honey, another great vid! I do *everything* you said and use the same ingredients but I always add 1 tbsp of organic apple cider vinegar. It breaks down the collagen in the bones and releases even more flavour and ups the goodness of the finished product. I’d LOVE to spend a day with you in kitchen. I get so passionate about flavours and cooking and I love your passion. I’m not trained or anything, I just go by my Grandmas cooking, everything from scratch. You can’t beat it. Just a quick question, could you share how to make homemade corned beef from brisket? I hope you and your family have a fab weekend. Love to you from England.xxx
Do you know if it will turn cloudy if I pressure can it after straining? Also, the recipe says you will end up with approximately 40 servings but not the serving size, so I’m wondering how many quarts or pints this will make? Looks like an amazing stock!
Oh, one thing I don’t do when making stock is use the root end of onions the very bottom of the head of celery or the tip top of the carrots…there is dirt in all those areas that even scrubbing doesn’t come clean. But your recipe is a wonderful encouragement for people starting out making stock👍‼️
Since you already have the Mason Jars, maybe you should try pressure canning your stocks. I do this all the time because I don't have the fridge/freezer space for all the stocks I make
Looks good, but the red wine and garlic might set off the flavor of other dishes. You can deglaze with water or even a store-bought beef broth so you don’t have that red wine flavor in all of your dishes. Garlic can be added when you make the final product with the beef broth. I like that he didn’t include any salt. Finally, those bones don’t have much meet on them! I save and freeze my beef trimmings, then thaw and add them to the pan when I put it in the oven.
Hi Chef Billy, with Red Wine if you're going to cook it down quite a long period of time, won't it acquire a bitter taste? So instead of the reds, can I use a fuller white wine such as sav blanc?
Thank you Chef Billy...a question..if you make a beef stock and it hasn't become gelatinous does that mean it's a lesser stock? Does the addition of red wine and tomato paste help extract gelatine from the bones?
Yes you can do this on the night before, in fact I would simmer overnight, as long as I'm not using naked flame or even electric range. I would use a single pot plug in induction top. I would definitely skim before bed and use as minimal heat to maintain a bare simmer, few bubbles breaking the surface.
Just wondering if I use this stock as a base for vegetable soup, and the soup will have carrots, onions, and celery in it, should I still use carrots, onions, and celery to make the stock?
You can use this stock base for a vegetable soup, the results would be heartier but the stock may overwhelm the flavor of the vegetables. You can always give it a go.
I asked my major grocer for beef bones and all he could/would sell me is "marrow" beef bones... okay fine but they were very fatty and not that flavorful. Any suggestions?
I made 10 liters of beef stock, then canned them for 25minutes as directed. Noticed small bubbles in each liter jar after a few weeks - discarded all... what did I miss?
Sometimes I find veal neck bones at my local market; I watch for them, snap them up & keep 'em in the freezer! My parents taught me never to waste food and to use all of the animal, out of respect for the animals' sacrifice; we raised most of our own food, including meat.
I have a question. EVOO can turn bitter at high temperatures ( so I’ve heard on many cooking shows). Wouldn’t a neutral oil with a high smoke point be better?
No salt, Chef? Oh, anyone freezing in mason jars, fill to the freeze line show or the expansion will result in frozen stock in your freezer. Yep, did that.
Never add salt in homemade stock as you're going to use these for soups, sauces or stews, in applications where evaporation will occur. During evaporation, salt will concentrate and the after result can get real salty if salt was added to the stock.
Stock is an ingredient in another dish, you should always salt a dish never a stock. If you add salt to a stock and add salt to a dish it will be too salty
I have learned more about Cooking from you and Chef Jean Pierre, than ANY other chef or home cook! I love your step by step approach, your videos are Top Notch, and you Are Amazing! Thanks sooo very much! I love seeing how much your daughter loves your cooking! Love You!!❤😊😊😊
Chef Billy Parisi is one of the best cook on
youtube.He makes cooking enjoyable.
Next project: Making this stock. I already make chicken stock. 😋 I've also made fish stock, but I'm having a hard time finding fish bones. Grrr...
Thank you Chef. For all your lessons. If I were 30 yrs younger, I would go to culinary school, but this is a wonderful way to learn & way more cost effective. You are appreciated. 😊
Chef, I have loved learning how to cook during this difficult time of isolation. My husband is extremely appreciative! Thank you. You're a great teacher.
Great tip on adding the tomato paste!!! Such a great chef and teacher!!! So impressed.💕
Thank you chef. I found this video while looking for the best store bought beef & chicken stock. I’ve made chicken stock a few times but haven’t in quite a while. I’m no longer looking for store stocks & will be making my own. I know it’ll taste so much better.
That was an awesome tutorial! Thank you. Great tip on not boiling your stock, I had no idea that caused it to be cloudy. I home can poultry stock but I need a good recipe for a full flavor, rich beef stock and I came to the right place! Can't wait to make this.
@Chef Billy Parisi spending a cold Blizzard day watching your videos.... again! I've done your chicken stock, I eat a lot of chicken.
Thought I should learn how to do beef. I freeze it in quart bags, laid flat. Thanks for all of your videos!
Thanks, Chef! One wine I use when cooking for those who are recovering alcoholics is a brand called Fre. It's alcohol free wine. It's not quite as good as the real deal but it's much better than adding water or storebought stock. You can find it in most supermarkets. Now, my go-to red wine is a brand called Lindeman's Bin 45. It's succulent with blackberry notes and it's less expensive and not as tannic as some of the Shiraz or Cab Savs. I use it for beef bourguignon too. It can be found in most supermarkets as well. I encourage you to try it.
Amazing looking stock. I'll be trying this soon. I don't have much freezer space so I'll be looking up how to can it, if its possible. I would love to see a video on how to can different things. Im only cooking for one so having small batches would be helpful. Also, I would love to see a video on what to look for when shopping for veggies and meats. I'm new to all this fine cooking. But anyways, love the video, love the channel. Keep these great recipes coming.
I made this snd it was do good thank you for your tutorial was great from Thunder Bay Ontario Canada.
Gotta use the onion skins! Amazing color!!! ❤❤❤
Gracias me encanta como espricas saludos desde Venezuela
Use everything indeed!
thanks chef, enjoy your vids!
Lots of great pointers. I've made this many times but will preroast the veggies next time.
I loved the chicken stock I got from your tutorial!! My question to anyone here is: If the onions don't need to be peeled, does the garlic?
Brilliant!
Love your content! 😊 I’m learning so much!
Very great recipe Billy , try also to substitute a part of your beef bones with veal feet ( unroasted and unbrowned ) in order to become more gelatinous stock
Hey Billy, thanks a lot for the instruction, quick question, can I use a smoker to roast those bones? cheers.
Perfect! Thanks!
Sooo cool . God bless you. I was bout to ask right before you said mushrooms. Lol. Ima grow my own .. Well try. Your an angel thank you
woweeeeeeee!!!!! beautiful, thank you so much for posting, I have learned a ton
Beef bones are actually quite hard to find - not easily available at the supermarket or butcher - so buy them when you see them and freeze them. The shanks w/o meat are good for the gooey marrow but you will ALSO need bones with meat for flavor ie neck bones.
Hi Honey, another great vid! I do *everything* you said and use the same ingredients but I always add 1 tbsp of organic apple cider vinegar. It breaks down the collagen in the bones and releases even more flavour and ups the goodness of the finished product. I’d LOVE to spend a day with you in kitchen. I get so passionate about flavours and cooking and I love your passion. I’m not trained or anything, I just go by my Grandmas cooking, everything from scratch. You can’t beat it. Just a quick question, could you share how to make homemade corned beef from brisket? I hope you and your family have a fab weekend. Love to you from England.xxx
Amen on the vinegar, that bit of acidity does help; then again I think that's the role of the tomato paste. Either way the vinegar helps!
some white wine wouldn't hurt either over red wine.
Amazing!
Do you know if it will turn cloudy if I pressure can it after straining? Also, the recipe says you will end up with approximately 40 servings but not the serving size, so I’m wondering how many quarts or pints this will make?
Looks like an amazing stock!
Hi can you coat the bones with butter instead?
Oh, one thing I don’t do when making stock is use the root end of onions the very bottom of the head of celery or the tip top of the carrots…there is dirt in all those areas that even scrubbing doesn’t come clean. But your recipe is a wonderful encouragement for people starting out making stock👍‼️
Why would you be afraid of 2-3 times boiled and strained dirt!?
Great video. Should we vary the vegetables for what stock we make?
Cheers.
I’m all for it, specially if salt is not needed. Those store bought are sooo salty 😓. Thanks for this video 👍🏼👍🏼
Super
Since you already have the Mason Jars, maybe you should try pressure canning your stocks. I do this all the time because I don't have the fridge/freezer space for all the stocks I make
Is it a good idea to boil it down to concentrate it for more efficient storage?
Fantastic video ! Trying soon. How long did the broth simmer for?
This looks bomb 💣 can’t wait try this 👍🇲🇽🎭🎬
Are you from Michigan chef??
Chef, could I simmer the beef stock in a crockpot instead of on stovetop?
Yummy 😋
Looks good, but the red wine and garlic might set off the flavor of other dishes.
You can deglaze with water or even a store-bought beef broth so you don’t have that red wine flavor in all of your dishes.
Garlic can be added when you make the final product with the beef broth.
I like that he didn’t include any salt.
Finally, those bones don’t have much meet on them! I save and freeze my beef trimmings, then thaw and add them to the pan when I put it in the oven.
Notice the chef used many ‘ marrow’ bones, tons of flavor and nutrition in them.
Can i make this in the instapot, like I make my chicken bone broth????
Chef..what quart size is your lovely pot?
Please tell me what kind of bone is called. Thanks
I respect your view on using the whole animal! Great video!
Seus vídeos poderia ter legenda em português do Brasil. 👏🏽👏🏽👏🏽❤️
Can a roasting pan or hotel pan be used this way with a glass top stove?
Should be ok
Ok, thank you
Chef, do you know if canning the stock with a pressure cooker with change the appearance and or flavor?
Should i let the stock cool before putting it in the fridge or freezer?
Hi Chef Billy, with Red Wine if you're going to cook it down quite a long period of time, won't it acquire a bitter taste? So instead of the reds, can I use a fuller white wine such as sav blanc?
Is there anything other than tomato paste that I can use? Bc I have a nightshade intolerance.
Thank you Chef Billy...a question..if you make a beef stock and it hasn't become gelatinous does that mean it's a lesser stock? Does the addition of red wine and tomato paste help extract gelatine from the bones?
@ Patrick : The best way to become a more and very delicious gelatinous stock is to use parts of veal - feet
Do you put the lid on the stockpot?? Seems like you don’t in the video.
No not for stocks. You want a little evaporation
What do you do with leftover bones and vegetables?
Can we do the preparation (roasting) on day one, refrigerate overnight and the 10 hours the next day ? It would be easier on time management maybe?
Yes you can do this on the night before, in fact I would simmer overnight, as long as I'm not using naked flame or even electric range. I would use a single pot plug in induction top.
I would definitely skim before bed and use as minimal heat to maintain a bare simmer, few bubbles breaking the surface.
Beef stock plus tomato paste equals SUACE ESPAGNOLE or at least according to Escoffier and he created the sauce.
Can you pressure cook the stock
What I do whit the veggies?
Just wondering if I use this stock as a base for vegetable soup, and the soup will have carrots, onions, and celery in it, should I still use carrots, onions, and celery to make the stock?
You can use this stock base for a vegetable soup, the results would be heartier but the stock may overwhelm the flavor of the vegetables. You can always give it a go.
I asked my major grocer for beef bones and all he could/would sell me is "marrow" beef bones... okay fine but they were very fatty and not that flavorful. Any suggestions?
How large is your stock pot?
Greeding from Croatia! Is it Demi-glace?
I made 10 liters of beef stock, then canned them for 25minutes as directed. Noticed small bubbles in each liter jar after a few weeks - discarded all... what did I miss?
Should I put the lid on the pot while it's cooking?
Sometimes I find veal neck bones at my local market; I watch for them, snap them up & keep 'em in the freezer!
My parents taught me never to waste food and to use all of the animal, out of respect for the animals' sacrifice; we raised most of our own food, including meat.
No tomato paste?
Not sure how you missed that?
??
I have a question. EVOO can turn bitter at high temperatures ( so I’ve heard on many cooking shows). Wouldn’t a neutral oil with a high smoke point be better?
What a fucking excelent video!
Never lasted 6-9 months, i use it within a month, and usually make about 2-3 litres
Mmmph I always rubbed the bones with tomato paste (the olive oil) before roasting...
No salt, Chef? Oh, anyone freezing in mason jars, fill to the freeze line show or the expansion will result in frozen stock in your freezer. Yep, did that.
Never add salt in homemade stock as you're going to use these for soups, sauces or stews, in applications where evaporation will occur.
During evaporation, salt will concentrate and the after result can get real salty if salt was added to the stock.
Stock is an ingredient in another dish, you should always salt a dish never a stock. If you add salt to a stock and add salt to a dish it will be too salty
Yes on the tomato paste, no on the garlic.
I buy beef bones to supplement my dog’s food 🤔
A beef stock without any beef in it. Interesting.
This is always the way it’s been, what you may be thinking of is brodo.
Better than Bullion is a restaurant quality base that is great when you don’t have beef bones and scraps.
25 years? This guy looks 25.
40
This is not beef stock
why not? 🤷🏻♂️
Billy, some don't eat beef.
Ok.
@@ChefBillyParisi You mentioned it's essential for any cooking. Stock is, not beef stock necessarily.
Even if you don’t eat it it’s essential to understand the process of making it.