How to Make Beef Stock - Advice From a Butcher - Butcher Magazine
butchermagazine.com
How to Make Beef Stock - Advice From a Butcher - Butcher Magazine
Beef stock is an important ingredient in the kitchen of cooks, butchers, and foodies. It's perfect for making great-tasting stews and it's nutritious. It's a simple way to use up beef bones and any meat trimmings leftover from a roast. Beef stock freezes really well, so you can keep it…
Feb 28, 2021
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Savage Basics Ep 6 : The Ultimate Guide to Making Beef Stock from Scratch Yield - 2.5 Quarts Roasting - 3 Lbs Beef Bones (Bone In Beef Neckbones, knuckle, or a mix) 1.5 Center Cut Marrow Beef Bones 1 Large Yellow Onion 1 Whole Head Garlic, halved Drizzle Olive Oil 2 Tbsp Salt Cracked Black Pepper 2-3 Tbsp Tomato paste 1/3 Cup hot Water/Cooking Wine (To deglaze Pan) Herbs and Vegetables for the pot - 12 Cups Water (Enough to fill bones) 3 Stalks Celery Stalks, chopped 2-3 Medium Carrots, chopped
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