Tagged Questions
4
votes
2answers
187 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
169 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
556 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
536 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 ...
3
votes
5answers
4k 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
1k 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 ...
