0
votes
1answer
54 views

Right stock color

I did beef stock for two times, with more-or-less same ingredients/steps, but the resulting color was different. For the first time, the color was amber, for the second time, it was brownish. What ...
5
votes
3answers
1k views

Should I keep the meat boiled off of bones when making beef broth?

I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock ...
3
votes
1answer
433 views

Why did my brown beef stock end up yellow?

Over the weekend I attempted a brown beef stock for the first time. I roasted (from frozen) a couple of kilos of beef bones in the oven for an hour or so until they were a deep brown colour all over. ...
5
votes
1answer
1k views

What bones for beef stock

I finally may have found a somewhat local source for veal bones and want to start making stock in earnest. I've done chicken and turkey stocks before but for those I use entire carcasses. I've ...
8
votes
4answers
1k views

Making Beef Stock

I just purchased some nice beef marrow bones. What I'd like to do is make myself some beef stock for soups and whatever else. Now I'm planning on making a Mirepoix and then adding the bones and then ...
4
votes
5answers
7k views

What to do with the fat rendered when making beef stock?

I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and ...
14
votes
5answers
3k views

Beef Broth - What Went Wrong?

Home-cooked Phở is my white whale. Anyway, before I can cook Phở, I need to be able to make beef broth, and so far I've failed completely. My broth is greenish-gray in color, mostly flavorless, and ...