How to Make Martha Stewart's Brown Beef Stock | Martha's Cooking School | Martha Stewart
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- Опубліковано 21 лип 2024
- In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. Martha makes this recipe the old-fashioned way-in a stock pot. The meat, bones, and aromatics are roasted first to give the stock more complexity and a darker color. Martha adds large chunks of whole vegetables and tomato paste to bring it all together. You'll want plenty of time to make this beef stock but it will be well worth it. This homemade beef stock is so much more delicious than anything you can buy in the store.
0:00 - Introduction
0:19 - Roasting the Bones and Aromatics
2:22 - Transferring to the Stock Pot
2:57 - Deglazing the Pan
3:17 - Combing the Ingredients
3:48 - Adding the Water
4:10 - Cooking the Stock
4:32 - Adding the Herbs
4:58 - Final Simmer
5:35 - Straining the Stock
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How to Make Martha Stewart's Brown Beef Stock - Навчання та стиль
Martha's videos are a true pleasure to watch. No annoying voice, music, nothing. Just pure Martha. Love her doing these cooking school videos.
Happy Holidays everyone! Have a happy new year!
Making this beef stock for a french onion soup
That’s what I’m going to do
Made a standing rib roast for Christmas dinner yesterday and saved the bones. Great timing on this video! Thanks!
I could watch Martha cook all day and all night. I miss her TV cooking shows. I’ve been doing it all wrong for 20 years. I boil my stock for three hours. 😂
ROKU has all of her old cooking shows plus her new ones. I love them.
Thank you Ms. Stewart. Looks sooo. Good,!!
I see this going into the Instant Pot!! I love Martha
I came to the comments to see what people thought the timing would be in the IP. What do you think? 3 hours?
@@christinamatzen4214 I was thinking about 1 or 1 1/2. I think 3 hours would be too long.
Hello Martha, you have the perfect recipe for beef stock. Excellent steps to follow. Bravo❤❤
Absolutely delicious looking! Going to make this recipe for sure 😃👍🏻
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Sue, good morning, how are you doing, happy new year, how's the pandemic and weather situations over there? Happy birthday
Watching from Indonesia thank you for sharing
Yum👍
Glad to be the first to say Happy Wonderful New Year 🥂👀☃️❄️☃️💎📺📽️💯🎉the year of the Rabbit of 2023. far better than the boring year of the Tiger. Thank you for making some wonderful recipes Martha Stewart.
Yummy
سويلنا بولينتا مع السكر واللحم
Why does it not set up gelatinous? 🤔
That would be the demi glace.
Anyone know the best way to freeze stock and how long it will retain its flavor if frozen? Also, I have family members who cannot consume any alcoholic drinks, even if the alcohol supposedly “cooks off.” (And I get conflicting info about that!) is there anything other that can be used instead of the wine? (I’ll make one with wine for myself! 😉) Thank you for this recipe, Martha. I’ve loved watching your cooking and baking shows. So relaxing, and you rarely use ingredients that are difficult to find.
I use water or broth if I have one open because I can’t stand the taste of alcohol in food.
You could use water or something like grape juice or apple juice instead for some depth of flavour.
@@themagicalherbvegetablegar9077 Thank you. I never would have thought of grape juice! I guess I could also try one of the non-alcoholic wines. They used to be awful, but what with all of the strides made in wine making over the years, perhaps they’ve also improved.
@@cydkriletich6538 yes it’s the flavour your looking for. The nonalcoholic wine may work but it depends on the relative and the flavour that gives even as a nonalcoholic addition. Good luck.
Don't throw away the fat. It's fantastic for frying or browning, or making Yorkshire puddings.
Any recipe you care to share on making yorkshire pudding? I haven’t had that in ages and miss it!!
@@Schaz42 It's a very simple batter. If you look up Gary Rhodes, his recipe is good.
@@karldelavigne8134 will do thank you!!!!!!!
I would eat the bone marrow after the first roasting.
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All’s well that ends well. #IHaveYet To begin, here in the wilds of Culinary Expertise. European kisses ma’am.
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Next time blame.. #JimmyGaroppolo Ma’am. And our decorum as upstanding Citizens was without repute, he should have done better Italy.
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Hi