So, I finally made beef stock for the first time. It came out awesome.

http://i40.tinypic.com/2jdjm6p.jpg

Not the greatest picture - I used my cell phone.

I followed a recipe on allrecipes.com.

http://allrecipes.com/Recipe/Basic-B...ck/Detail.aspx

I mostly followed the recipe except for the potatoes and the parsnips- I
just decided not to put them in. I also brushed the beef with a bit
of tomato paste- something I saw in some other recipes.

When I was in the grocery store with the DH he gave me a hard time about
buying six dollars worth of bones for my "project". Granted, it is not
cheaper to make it yourself, but it certainly tastes better than canned
- by about a million miles.

I will definitely make it again, and again.

I'll freeze some as cubes and the rest will be used for French onion soup.

Tracy

Tracy wrote on Sun, 01 Feb 2009 15:42:18 -0500:

> http://i40.tinypic.com/2jdjm6p.jpg

> Not the greatest picture - I used my cell phone.

> I followed a recipe on allrecipes.com.

> http://allrecipes.com/Recipe/Basic-B...ck/Detail.aspx

> I mostly followed the recipe except for the potatoes and the
> parsnips- I just decided not to put them in. I also brushed
> the beef with a bit of tomato paste- something I saw in some
> other recipes.

> When I was in the grocery store with the DH he gave me a hard
> time about buying six dollars worth of bones for my "project".
> Granted, it is not cheaper to make it yourself, but it
> certainly tastes better than canned - by about a million
> miles.

> I will definitely make it again, and again.

> I'll freeze some as cubes and the rest will be used for French
> onion soup.

Doesn't already come in little cubes that you can buy?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
> Tracy wrote on Sun, 01 Feb 2009 15:42:18 -0500:
>
>> http://i40.tinypic.com/2jdjm6p.jpg
>
>> Not the greatest picture - I used my cell phone.
>
>> I followed a recipe on allrecipes.com.
>
>> http://allrecipes.com/Recipe/Basic-B...ck/Detail.aspx
>

>
>> I'll freeze some as cubes and the rest will be used for French
>> onion soup.
>
> Doesn't already come in little cubes that you can buy?
>


Nah, you're thinking of that square brown salt stuff.

gloria p

Tracy wrote:
> So, I finally made beef stock for the first time. It came out awesome.
>
> http://i40.tinypic.com/2jdjm6p.jpg
>
> Not the greatest picture - I used my cell phone.
>
> I followed a recipe on allrecipes.com.
>
> http://allrecipes.com/Recipe/Basic-B...ck/Detail.aspx
>
> I mostly followed the recipe except for the potatoes and the parsnips- I
> just decided not to put them in. I also brushed the beef with a bit of
> tomato paste- something I saw in some other recipes.
>
> When I was in the grocery store with the DH he gave me a hard time about
> buying six dollars worth of bones for my "project". Granted, it is not
> cheaper to make it yourself, but it certainly tastes better than canned
> - by about a million miles.
>
> I will definitely make it again, and again.
>
> I'll freeze some as cubes and the rest will be used for French onion soup.
>
> Tracy

Keep your eyes open for veal shanks or knuckles, once you go veal in
your stock you wont want to ever omit it.

I like to add tomato paste to meat im browning for soup or stew, but i
have never tried putting it on bones before roasting them.

In many of the older recipes for stock whole cuts of meat are put into
the stock pot along with the bones for an even richer stock. These
cuts of meat can be kept whole of chopped into smaller pieces but either
way they are often browned in the stock pot with onions, garlic &
sometimes tomato paste to form a fond, sometimes onions are cooked to
the 'mahogany' dark brown mush stage before any liquid is added to
deglaze the fond and incorporate it into the rest of the stock. You end
up this way with a 'brown' stock "de jus ou fonds bruns" but
nevertheless very, very good.

You can do 4 - 5 pounds of roughly sliced onions in a dutch oven, in
butter, after about 15 minutes of sauteing the onions in the butter, & a
pinch of salt, when they have reduced to about half in volume you put
them covered in to a slow oven about 250F to cook for 2 - 3 hours. They
form a dark, rich mahogany brown mush, and get a nice crusty fond on the
bottom of the pan which you then deglaze with wine or other stock,
scraping up all the stuck on bits and transfer this to your stock pot to
which you then add all the other ingredients and continue form there to
create your stock.
--
JL

"Tracy" > wrote in message
...
> So, I finally made beef stock for the first time. It came out awesome.
>
> http://i40.tinypic.com/2jdjm6p.jpg
>
> Not the greatest picture - I used my cell phone.
>
> I followed a recipe on allrecipes.com.
>
> http://allrecipes.com/Recipe/Basic-B...ck/Detail.aspx
>
> I mostly followed the recipe except for the potatoes and the parsnips- I
> just decided not to put them in. I also brushed the beef with a bit of
> tomato paste- something I saw in some other recipes.
>
> When I was in the grocery store with the DH he gave me a hard time about
> buying six dollars worth of bones for my "project". Granted, it is not
> cheaper to make it yourself, but it certainly tastes better than canned -
> by about a million miles.
>
> I will definitely make it again, and again.
>
> I'll freeze some as cubes and the rest will be used for French onion soup.
>
>
If you're going to go to the effort of making beef, or brown stock, or sauce
brune, as the French call it you should track down a more authentic recipe.
Brown stock doesn't contain any vegetable other than onion, and a very smal
amount of optional tomato paste. Any seasoning is added at the time you make
your dish, according to what is appropriate for that dish.

I'd suggest looking at the recipe in the Larousse gastronomique or
equivalent source the next time you do this.
http://en.wikipedia.org/wiki/Larousse_gastronomique I can't find that recipe
or equivalent recipe on the internet or I'd post it. In addition to the
above, any brown stock should contain a fraction of veal along with the
beef. Interestingly, veal bones are much easier to find these days than are
beef bones. Any portion of the cow now is worth something and you have to
buy whatever you use. I get beef bones from Mexican markets occasionally.
Meat markets don't buy and hang beef halves anymore and there just aren't
any stock ingredients to be had free, as they used to be.

Theron









> Tracy

In article >, Tracy >
wrote:

> So, I finally made beef stock for the first time. It came out awesome.
>
> http://i40.tinypic.com/2jdjm6p.jpg
>
> Not the greatest picture - I used my cell phone.

Not a bad pic at all for a cellphone! <g>
Good looking stock. I personally love a good beef stock for french
onion soup.

>
> I followed a recipe on allrecipes.com.
>
> http://allrecipes.com/Recipe/Basic-B...ck/Detail.aspx
>
> I mostly followed the recipe except for the potatoes and the parsnips- I
> just decided not to put them in. I also brushed the beef with a bit
> of tomato paste- something I saw in some other recipes.
>
> When I was in the grocery store with the DH he gave me a hard time about
> buying six dollars worth of bones for my "project". Granted, it is not
> cheaper to make it yourself, but it certainly tastes better than canned
> - by about a million miles.
>
> I will definitely make it again, and again.
>
> I'll freeze some as cubes and the rest will be used for French onion soup.
>
> Tracy

<lol> See above! We think alike. :-d
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

In article >,
Christine Dabney > wrote:

> On Sun, 01 Feb 2009 15:42:18 -0500, Tracy > wrote:
> >I mostly followed the recipe except for the potatoes and the parsnips- I
> > just decided not to put them in. I also brushed the beef with a bit
> >of tomato paste- something I saw in some other recipes.
> Potatoes and parsnips? Never, ever heard of putting those in stock.
> The tomato paste idea I know about.
> >
> >When I was in the grocery store with the DH he gave me a hard time about
> >buying six dollars worth of bones for my "project". Granted, it is not
> >cheaper to make it yourself, but it certainly tastes better than canned
> >- by about a million miles.
>
> If you have access to an Asian or Mexican market, the beef bones for
> soup are usually cheaper there. I get the shanks...and at those
> markets, the prices is much much reasonable.
>
> Christine

I've been making beef stock lately out of beef knucklebones for $.79 per
lb. (Sliced Beef Knees).

It's coming out very rich.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Christine Dabney wrote:
> On Sun, 01 Feb 2009 15:42:18 -0500, Tracy > wrote:
>> I mostly followed the recipe except for the potatoes and the parsnips- I
>> just decided not to put them in. I also brushed the beef with a bit
>> of tomato paste- something I saw in some other recipes.
> Potatoes and parsnips? Never, ever heard of putting those in stock.
> The tomato paste idea I know about.
>> When I was in the grocery store with the DH he gave me a hard time about
>> buying six dollars worth of bones for my "project". Granted, it is not
>> cheaper to make it yourself, but it certainly tastes better than canned
>> - by about a million miles.
>
> If you have access to an Asian or Mexican market, the beef bones for
> soup are usually cheaper there. I get the shanks...and at those
> markets, the prices is much much reasonable.
>
> Christine


I have access to both actually. I haven't been in a Mexican market
though. I do visit an Asian grocery quite frequently, but the meat/fish
section scares me a bit. ;-) I am not a fish fan - so wandering around
the back of the store with the giant fish tanks freaks me out just a
bit. The next time I go I will take a look at the meat section - which
is right next to the fish counter....I will have to keep my eyes
averted. Weird, I know.

-Tracy

Michael "Dog3" wrote:
> Omelet >
> news > rec.food.cooking
>
>> In article >,
>> Christine Dabney > wrote:
>>
>>> On Sun, 01 Feb 2009 15:42:18 -0500, Tracy > wrote:
>>>> I mostly followed the recipe except for the potatoes and the
>>>> parsnips- I
>>>> just decided not to put them in. I also brushed the beef with a
>>>> bit
>>>> of tomato paste- something I saw in some other recipes.
>>> Potatoes and parsnips? Never, ever heard of putting those in stock.
>>> The tomato paste idea I know about.
>>>> When I was in the grocery store with the DH he gave me a hard time
>>>> about buying six dollars worth of bones for my "project". Granted,
>>>> it is not cheaper to make it yourself, but it certainly tastes
>>>> better than canned - by about a million miles.
>>> If you have access to an Asian or Mexican market, the beef bones for
>>> soup are usually cheaper there. I get the shanks...and at those
>>> markets, the prices is much much reasonable.
>>>
>>> Christine
>> I've been making beef stock lately out of beef knucklebones for $.79
>> per lb. (Sliced Beef Knees).
>>
>> It's coming out very rich.
>
> Hmmm... Never used the knucklebones. I don't think I've ever seen them
> but then I haven't been looking for them. What do you mean by coming out
> very rich? I'll be looking for some of the knucklebones at the store. I
> usually buy my bones from my butcher.
>
> Michael


Me too - about the not seeing knucklebones. I'll keep my eyes peeled.
Maybe they're cheaper than the neck/marrow bones I got at 1.59 pound,
but I doubt it.

-Tracy

Joseph Littleshoes wrote:
> Tracy wrote:
>> So, I finally made beef stock for the first time. It came out awesome.
>>
>> http://i40.tinypic.com/2jdjm6p.jpg
>>
>> Not the greatest picture - I used my cell phone.
>>
>> I followed a recipe on allrecipes.com.
>>
>> http://allrecipes.com/Recipe/Basic-B...ck/Detail.aspx
>>
>> I mostly followed the recipe except for the potatoes and the parsnips-
>> I just decided not to put them in. I also brushed the beef with a
>> bit of tomato paste- something I saw in some other recipes.
>>
>> When I was in the grocery store with the DH he gave me a hard time
>> about buying six dollars worth of bones for my "project". Granted, it
>> is not cheaper to make it yourself, but it certainly tastes better
>> than canned - by about a million miles.
>>
>> I will definitely make it again, and again.
>>
>> I'll freeze some as cubes and the rest will be used for French onion
>> soup.
>>
>> Tracy
>
> Keep your eyes open for veal shanks or knuckles, once you go veal in
> your stock you wont want to ever omit it.
>
> I like to add tomato paste to meat im browning for soup or stew, but i
> have never tried putting it on bones before roasting them.
>
> In many of the older recipes for stock whole cuts of meat are put into
> the stock pot along with the bones for an even richer stock. These cuts
> of meat can be kept whole of chopped into smaller pieces but either way
> they are often browned in the stock pot with onions, garlic & sometimes
> tomato paste to form a fond, sometimes onions are cooked to the
> 'mahogany' dark brown mush stage before any liquid is added to deglaze
> the fond and incorporate it into the rest of the stock. You end up this
> way with a 'brown' stock "de jus ou fonds bruns" but nevertheless very,
> very good.
>
> You can do 4 - 5 pounds of roughly sliced onions in a dutch oven, in
> butter, after about 15 minutes of sauteing the onions in the butter, & a
> pinch of salt, when they have reduced to about half in volume you put
> them covered in to a slow oven about 250F to cook for 2 - 3 hours. They
> form a dark, rich mahogany brown mush, and get a nice crusty fond on the
> bottom of the pan which you then deglaze with wine or other stock,
> scraping up all the stuck on bits and transfer this to your stock pot to
> which you then add all the other ingredients and continue form there to
> create your stock.
> --
> JL


Thanks for the suggestions. I don't recall seeing veal bones, but then
again, I don't eat veal and I wasn't/never look at that section.

-Tracy

Theron wrote:
> "Tracy" > wrote in message
> ...
>> So, I finally made beef stock for the first time. It came out awesome.
>>
>> http://i40.tinypic.com/2jdjm6p.jpg
>>
>> Not the greatest picture - I used my cell phone.
>>
>> I followed a recipe on allrecipes.com.
>>
>> http://allrecipes.com/Recipe/Basic-B...ck/Detail.aspx
>>
>> I mostly followed the recipe except for the potatoes and the parsnips- I
>> just decided not to put them in. I also brushed the beef with a bit of
>> tomato paste- something I saw in some other recipes.
>>
>> When I was in the grocery store with the DH he gave me a hard time about
>> buying six dollars worth of bones for my "project". Granted, it is not
>> cheaper to make it yourself, but it certainly tastes better than canned -
>> by about a million miles.
>>
>> I will definitely make it again, and again.
>>
>> I'll freeze some as cubes and the rest will be used for French onion soup.
>>
>>
> If you're going to go to the effort of making beef, or brown stock, or sauce
> brune, as the French call it you should track down a more authentic recipe.
> Brown stock doesn't contain any vegetable other than onion, and a very smal
> amount of optional tomato paste. Any seasoning is added at the time you make
> your dish, according to what is appropriate for that dish.
>
> I'd suggest looking at the recipe in the Larousse gastronomique or
> equivalent source the next time you do this.
> http://en.wikipedia.org/wiki/Larousse_gastronomique I can't find that recipe
> or equivalent recipe on the internet or I'd post it. In addition to the
> above, any brown stock should contain a fraction of veal along with the
> beef. Interestingly, veal bones are much easier to find these days than are
> beef bones. Any portion of the cow now is worth something and you have to
> buy whatever you use. I get beef bones from Mexican markets occasionally.
> Meat markets don't buy and hang beef halves anymore and there just aren't
> any stock ingredients to be had free, as they used to be.
>
> Theron
>
>

I appreciate your comments, but just to be clear, I just wanted beef
stock that tasted better than canned. When I decide to make "authentic"
brown stock I will take a look at Larousse.

Tracy

Omelet wrote:
> In article >, Tracy >
> wrote:
>
>> So, I finally made beef stock for the first time. It came out awesome.
>>
>> http://i40.tinypic.com/2jdjm6p.jpg
>>
>> Not the greatest picture - I used my cell phone.
>
> Not a bad pic at all for a cellphone! <g>
> Good looking stock. I personally love a good beef stock for french
> onion soup.
>
>> I followed a recipe on allrecipes.com.
>>
>> http://allrecipes.com/Recipe/Basic-B...ck/Detail.aspx
>>
>> I mostly followed the recipe except for the potatoes and the parsnips- I
>> just decided not to put them in. I also brushed the beef with a bit
>> of tomato paste- something I saw in some other recipes.
>>
>> When I was in the grocery store with the DH he gave me a hard time about
>> buying six dollars worth of bones for my "project". Granted, it is not
>> cheaper to make it yourself, but it certainly tastes better than canned
>> - by about a million miles.
>>
>> I will definitely make it again, and again.
>>
>> I'll freeze some as cubes and the rest will be used for French onion soup.
>>
>> Tracy
>
> <lol> See above! We think alike. :-d

The problem is the DH is not a fan of French onion soup, so I will make
it when he isn't around.
Actually, now that I think about it, I could make the soup and freeze it
in containers and make MYSELF a bowl when I want.

-Tracy
(not sure why I didn't think of this before I put the stock in the freezer)

In article >,
"Michael \"Dog3\"" > wrote:

> > I've been making beef stock lately out of beef knucklebones for $.79
> > per lb. (Sliced Beef Knees).
> >
> > It's coming out very rich.
>
> Hmmm... Never used the knucklebones. I don't think I've ever seen them
> but then I haven't been looking for them. What do you mean by coming out
> very rich?

The stock is like a superball when it's refrigerated.
It'll glue your lips together. ;-)

> I'll be looking for some of the knucklebones at the store. I
> usually buy my bones from my butcher.
>
> Michael

It really is very good. I use a regular miripoix with the meat/bones.
Carrots, celery, onion, garlic and salt free lemon pepper. I also add a
little potassium chloride (salt substitute).
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

In article >, Tracy >
wrote:

> > Hmmm... Never used the knucklebones. I don't think I've ever seen them
> > but then I haven't been looking for them. What do you mean by coming out
> > very rich? I'll be looking for some of the knucklebones at the store. I
> > usually buy my bones from my butcher.
> >
> > Michael
>
>
> Me too - about the not seeing knucklebones. I'll keep my eyes peeled.
> Maybe they're cheaper than the neck/marrow bones I got at 1.59 pound,
> but I doubt it.
>
> -Tracy

They've been wonderful as well as cheap.
I've been eating a lot more of that type of soup lately as it's rich in
collagen. I'm trying to work nutritionally with some current health
issues.

The soup I made this past week had the usual miripoix, plus I'm on a
baby spinach kick as well. Been craving the stuff.

I toss a nice handfull of the leaves in the soup when I re-heat it in
the nuker.

Yum!
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

In article >, Tracy >
wrote:

> > <lol> See above! We think alike. :-d
>
> The problem is the DH is not a fan of French onion soup, so I will make
> it when he isn't around.
> Actually, now that I think about it, I could make the soup and freeze it
> in containers and make MYSELF a bowl when I want.
>
> -Tracy
> (not sure why I didn't think of this before I put the stock in the freezer)

I see no reason why it'd not freeze well. :-)

I often cook separate meals for myself and my housemate (dad).

It works.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

Tracy wrote:

> Joseph Littleshoes wrote:
>
>> Tracy wrote:
>>
>>> So, I finally made beef stock for the first time. It came out awesome.
>>>
>>> http://i40.tinypic.com/2jdjm6p.jpg
>>>
>>> Not the greatest picture - I used my cell phone.
>>>
>>> I followed a recipe on allrecipes.com.
>>>
>>> http://allrecipes.com/Recipe/Basic-B...ck/Detail.aspx
>>>
>>> I mostly followed the recipe except for the potatoes and the
>>> parsnips- I just decided not to put them in. I also brushed the
>>> beef with a bit of tomato paste- something I saw in some other recipes.
>>>
>>> When I was in the grocery store with the DH he gave me a hard time
>>> about buying six dollars worth of bones for my "project". Granted, it
>>> is not cheaper to make it yourself, but it certainly tastes better
>>> than canned - by about a million miles.
>>>
>>> I will definitely make it again, and again.
>>>
>>> I'll freeze some as cubes and the rest will be used for French onion
>>> soup.
>>>
>>> Tracy
>>
>>
>> Keep your eyes open for veal shanks or knuckles, once you go veal in
>> your stock you wont want to ever omit it.
>>
>> I like to add tomato paste to meat im browning for soup or stew, but i
>> have never tried putting it on bones before roasting them.
>>
>> In many of the older recipes for stock whole cuts of meat are put into
>> the stock pot along with the bones for an even richer stock. These
>> cuts of meat can be kept whole of chopped into smaller pieces but
>> either way they are often browned in the stock pot with onions, garlic
>> & sometimes tomato paste to form a fond, sometimes onions are cooked
>> to the 'mahogany' dark brown mush stage before any liquid is added to
>> deglaze the fond and incorporate it into the rest of the stock. You
>> end up this way with a 'brown' stock "de jus ou fonds bruns" but
>> nevertheless very, very good.
>>
>> You can do 4 - 5 pounds of roughly sliced onions in a dutch oven, in
>> butter, after about 15 minutes of sauteing the onions in the butter, &
>> a pinch of salt, when they have reduced to about half in volume you
>> put them covered in to a slow oven about 250F to cook for 2 - 3
>> hours. They form a dark, rich mahogany brown mush, and get a nice
>> crusty fond on the bottom of the pan which you then deglaze with wine
>> or other stock, scraping up all the stuck on bits and transfer this to
>> your stock pot to which you then add all the other ingredients and
>> continue form there to create your stock.
>> --
>> JL
>
>
>
> Thanks for the suggestions. I don't recall seeing veal bones, but then
> again, I don't eat veal and I wasn't/never look at that section.
>
> -Tracy

I don't ordinarily eat veal chops or other cuts of veal, but one time i
got some veal knuckles on sale and put them in the stock pot and i was
amazed! truly amazed! at the difference and improvement they made in the
flavor of the stock.

Add some oyster mushrooms to this veal stock and it only gets better
Veal shanks or knuckles are what i use, but one of my old cook books
will use whole cuts of veal, shoulder or neck for stock.
--
JL