🔕 🔔

Follow friends and influencers

By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up Feed preview
Loading…
All questions

I need guidelines for making beef stock with bones

have two nice osso buco pieces and a bunch of bones with very little meat on them. Roast ?

asked by emcsull about 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 1185 views
Meaghan F
added about 3 years ago

Yes, roasting the bones adds extra flavor to the finished stock and a richer color too. Don't forget to add a splash if vinegar to the water, which will help draw out the bones' nutrients.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

emcsull
added about 3 years ago

the osso buco and the naked bones ? How long in the oven, how hot ?

Pegeen
Pegeen

Pegeen is a trusted home cook.

added about 3 years ago

This is a handy step-by-step that I think answers most of your questions. It includes adding a mirepoix (carrots, onions, celery) to the roasting process.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Pegeen
Pegeen

Pegeen is a trusted home cook.

added about 3 years ago

Forgot to add the link: http://culinaryarts.about...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

QueenSashy
QueenSashy

QueenSashy is a trusted home cook.

added about 3 years ago

I use similar recipe, but like to simmer only the bones for a couple of hours and add mirepoix in the last hour of cooking.

emcsull
added about 3 years ago

Thank you all very much for your help !

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

drshakyhands
added about 3 years ago

I am pretty lazy and I make a lot of stock. I just take the bones and cover them with water in my crock pot and cook on low for 18-20 hours. I add about a tablespoon of apple cider vinegar, some salt, some garlic and some fish sauce. At the end, the broth is a rich, golden amber color and all the healthful gelatinous stuff from the marrow is dissolved into the broth. Then I store it all frozen in 1 or 1/2 cup servings in the freezer to thaw as needed. I use it for everything that requires water - rice, lentils, quinoa, etc.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)