How to Make Restaurant Quality Beef Stock: Step-by-Step Guide
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Savage Basics Ep 6 : The Ultimate Guide to Making Beef Stock from Scratch Yield - 2.5 Quarts Roasting - 3 Lbs Beef Bones (Bone In Beef Neckbones, knuckle, or a mix) 1.5 Center Cut Marrow Beef Bones 1 Large Yellow Onion 1 Whole Head Garlic, halved Drizzle Olive Oil 2 Tbsp Salt Cracked Black Pepper 2-3 Tbsp Tomato paste 1/3 Cup hot Water/Cooking Wine (To deglaze Pan) Herbs and Vegetables for the pot - 12 Cups Water (Enough to fill bones) 3 Stalks Celery Stalks, chopped 2-3 Medium Carrots, chopped
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REAL Stock needs 🦴🦴🦴 A Solid Beef Stock is an essential part of leveling up as a homecook. You can make a large batch, freeze it in a bag, and you’re ready to add a flavor bomb to any sauce. Ingredients 3-4 beef bones* *It’s good if they still have some meat and cartilage on them for extra flavor/gelatin 2 tablespoons olive oil 1 large yellow onion 2 large carrots 2 stalks celery 4 sprigs fresh parsley 1/2 teaspoon black peppercorns 1/2 teaspoon coriander seeds 2 bay leaves 2 sprigs fresh thy
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