Making beef stock after rib of beef roast?
Discussion
You can absolutely use those bones for stock. To do it right will mean simmering for several hours, adding the aromatics for the last hour or two, along with some soy / porcini mushrooms (etc - depending on what you're going for with flavour/richness)
Cheat mode - add this
https://www.sainsburys.co.uk/gol-ui/product/freja-...
No doubt there are loads of how-to's on YT.
ukwill said:
You can absolutely use those bones for stock. To do it right will mean simmering for several hours, adding the aromatics for the last hour or two, along with some soy / porcini mushrooms (etc - depending on what you're going for with flavour/richness)
Cheat mode - add this
https://www.sainsburys.co.uk/gol-ui/product/freja-...
No doubt there are loads of how-to's on YT.
So it doesn’t matter they’ve already been cooked?Cheat mode - add this
https://www.sainsburys.co.uk/gol-ui/product/freja-...
No doubt there are loads of how-to's on YT.
UTH said:
So it doesn t matter they ve already been cooked?
Presumably they've been attached to a joint of beef and been in the oven for a couple of hours already? In which case, no, they will be fine for stock.There will still be plenty of collagen/marrow etc in those bones. Some people turn stock making into an artform, taking 24hrs+ to complete. If you've done that already with those bones then yes, I'd say ditch them.
ukwill said:
UTH said:
So it doesn t matter they ve already been cooked?
Presumably they've been attached to a joint of beef and been in the oven for a couple of hours already? In which case, no, they will be fine for stock.There will still be plenty of collagen/marrow etc in those bones. Some people turn stock making into an artform, taking 24hrs+ to complete. If you've done that already with those bones then yes, I'd say ditch them.
Then rested an hour ish then eaten……
It really depends on how hard the bones have been roasted in the first place and how much meat left on them
For beef, I find the vetebrae and ribs yield very little in the way of decent stock after the meat has been stripped. Professional chefs will use trim and cheaper steak in a stock as well as raw bones roasted.
Veal stock, which used to be the basis of a lot of haute cuisine is rarely seen these days
For me, and a fair few chefs, chicken stock is taking the place of veal stock as a pleasant neutral source of umami and collagen (gelatin which causes a cold stock to set and a hot sauce to be shiny and sticky). I make this either made from a carcase or 1kg of roasted wings and stock veg. Wings are great becuase they yield a fair amount on meat which you can use in a soup, pies etc. and they have a high ratio of connective tissue and skin which puts collagen and flavour into the stock. A really easy soup is blend the veg from the stock with some water and add in the chopped meat. Rather than add the precious stock, I usually put in a chicken stock cube for the soup. I started using wings during the game season when we don't need chicken and have loads of partridge, pheasant and duck to deal with.
To make a beef stock, or any specific stock (duck, venison, game), I'd begin with my chicken wing stock as a base.
For beef, I find the vetebrae and ribs yield very little in the way of decent stock after the meat has been stripped. Professional chefs will use trim and cheaper steak in a stock as well as raw bones roasted.
Veal stock, which used to be the basis of a lot of haute cuisine is rarely seen these days
For me, and a fair few chefs, chicken stock is taking the place of veal stock as a pleasant neutral source of umami and collagen (gelatin which causes a cold stock to set and a hot sauce to be shiny and sticky). I make this either made from a carcase or 1kg of roasted wings and stock veg. Wings are great becuase they yield a fair amount on meat which you can use in a soup, pies etc. and they have a high ratio of connective tissue and skin which puts collagen and flavour into the stock. A really easy soup is blend the veg from the stock with some water and add in the chopped meat. Rather than add the precious stock, I usually put in a chicken stock cube for the soup. I started using wings during the game season when we don't need chicken and have loads of partridge, pheasant and duck to deal with.
To make a beef stock, or any specific stock (duck, venison, game), I'd begin with my chicken wing stock as a base.
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