Making a Beef Stock

In one of my previous articles ,I had discussed the art of making a Chicken Stock. I started off with a simple one in order to keep anyone who might be really new to the art of cooking. I certainly don't want to loose anyone so early in the process. For those that have strong kitchen skills you might breeze through this article. I promise to quick recipe that will allow you to utilize a fresh beef stock.. For those however that want to learn how to make a beef stock this will be good information.Depending on how much beef stock I need, doen't necessarily determine how much to make. I usually make a beef stock in larger quantifies and store the rest in either the refrigerator or the freezer. I make extra for a later date without continuously making it.every time I need it.

Making a beef stock is a little more involved than a fish or chicken stock, yet still pretty simple. In-poultry or fish stocks you don't want to brown any carcass to achieve your final product . When it comes to making a beef stock you want to brown your beef bones for optimum flavoring. I first start off by going to a meat cutter and byt about 10 lbs of beef bones. First determine how big of a pot you have.You ll need a pot big enough to hold 1/4 the bones and the rest will be liquid and vegetable trimmings. For only a few dollars, its worth making a few gallons ahead of time.I let the meat cutter choose which type of beef bones to give me. Certainly don't want him trimming a new side of beef for a few measly bones.I do however ask to include bones that have a fair amount of marrow in the middle of the bones. This will eventually help in generating a strong beef flavor that just cant be compromised. The marrow is the gel substance found in the bone and is extracted into a liquid once its in the oven roasting.