big brown horse
Hoof In Mouth
Hi guys,
Would you mind giving me your homemede BEEF broth recipe?
Would you mind giving me your homemede BEEF broth recipe?
Homemade Broth
- Thread starter Dace
- Start date
freemotion
Food Guru
I'm here now and I agree with all of the above! I mostly make my chicken stock from the carcasses of roasted chickens, meat removed. We don't get too picky when removing the meat, so there are still some scraps clinging to the bones to flavor the broth even more. The hens get all the scraps, too, so nothing is wasted. They turn it back into eggs!
I don't use the veggies or anything to flavor it anymore. So nothing is wasted. I flavor it later. This way I can also reduce it if I want, for a more intensely-flavored sauce or gravy. You can't really do this if you've flavored it a lot.
I have many quarts and pints canned and ready to go. My favorite flavorings are garlic, scallions, and rosemary....and Celtic salt and black pepper, of course. I keep a few pints with this flavoring, which I can add directly to each jar when canning so I don't have to flavor an entire batch. This way I have flavored broth available if one of us is sick and wants just broth, it is ready to go, and can easily be strained if needed.
Broth is one thing I avoid microwaving, as the proteins become neuro-toxic. So I heat it on the stove only.
Beef stock here is made from marrow bones and meaty bones, whatever I can get but close to equal amounts of each, roasted and proceed as above. I don't use this as much, since I have so much chicken stock from making catfood for the two gigantic cats!
I don't use the veggies or anything to flavor it anymore. So nothing is wasted. I flavor it later. This way I can also reduce it if I want, for a more intensely-flavored sauce or gravy. You can't really do this if you've flavored it a lot.
I have many quarts and pints canned and ready to go. My favorite flavorings are garlic, scallions, and rosemary....and Celtic salt and black pepper, of course. I keep a few pints with this flavoring, which I can add directly to each jar when canning so I don't have to flavor an entire batch. This way I have flavored broth available if one of us is sick and wants just broth, it is ready to go, and can easily be strained if needed.
Broth is one thing I avoid microwaving, as the proteins become neuro-toxic. So I heat it on the stove only.
Beef stock here is made from marrow bones and meaty bones, whatever I can get but close to equal amounts of each, roasted and proceed as above. I don't use this as much, since I have so much chicken stock from making catfood for the two gigantic cats!
big brown horse
Hoof In Mouth
I was raised by vegetarians, so anything beef is kinda foreign to me. Chicken I got down pat. Beef is a mystery to me.
When you say meat bones and marrow bones, what are you talking about? (I do know what marrow is, but isn't it in all bones?)
Would I need to break up the beef bones first or would the ACV do the trick?
I just made a nice miso soup with my homemade chicken broth that I had in the freezer thanks to this thread! It got me craving that delicious broth!
When you say meat bones and marrow bones, what are you talking about? (I do know what marrow is, but isn't it in all bones?)
Would I need to break up the beef bones first or would the ACV do the trick?
I just made a nice miso soup with my homemade chicken broth that I had in the freezer thanks to this thread! It got me craving that delicious broth!
freemotion
Food Guru
If you go to the meat department of the grocery store, they should have both. If not, ask. They can be hard to find in this area...the meaty bones are harder to find.
The marrow bones will look like the typical bone you would give to a dog to chew on....a white slice of leg bone, filled with marrow, and little to no meat clinging to it. The are often sold with dogs in mind, so come in various size slices. It doesn't matter what size you get, but you may need to poke the marrow out of the bigger ones after it is cooked.
The meaty bones will be just that....scraps of bone and scraps of meat. These should not be given to the dog, as they are often cut in chokable sizes.
Just put all of them on a shallow roasting pan and put 'em in a hot oven for....um....30-60 minutes? Just until they get a bit brown. Then into the stock pot they go, and de-glaze the roasting pan with some water and pour any browned bits into the stock pot, too.
These bones won't get crumbly, and shouldn't be given to the dog, as they can splinter now that they are cooked. I give my pooch the occasional raw marrow bone, washed well, and be sure it is a size that is appropriate for the dog. Be sure that he cannot swallow it whole, or continue to hollow it out until he can get it stuck on his jaw.
My biggest problem is keeping Gunnar off the couch until he cleans the bone completely! He is a social chewer, and likes to snuggle while he chews.
The marrow bones will look like the typical bone you would give to a dog to chew on....a white slice of leg bone, filled with marrow, and little to no meat clinging to it. The are often sold with dogs in mind, so come in various size slices. It doesn't matter what size you get, but you may need to poke the marrow out of the bigger ones after it is cooked.
The meaty bones will be just that....scraps of bone and scraps of meat. These should not be given to the dog, as they are often cut in chokable sizes.
Just put all of them on a shallow roasting pan and put 'em in a hot oven for....um....30-60 minutes? Just until they get a bit brown. Then into the stock pot they go, and de-glaze the roasting pan with some water and pour any browned bits into the stock pot, too.
These bones won't get crumbly, and shouldn't be given to the dog, as they can splinter now that they are cooked. I give my pooch the occasional raw marrow bone, washed well, and be sure it is a size that is appropriate for the dog. Be sure that he cannot swallow it whole, or continue to hollow it out until he can get it stuck on his jaw.
My biggest problem is keeping Gunnar off the couch until he cleans the bone completely! He is a social chewer, and likes to snuggle while he chews.
big brown horse
Hoof In Mouth
Aren't dogs silly?freemotion said:
Ok thanks for that lesson. There is a great,old fashioned meat market in our town that would probably have what I need.
Any suggestions on what to use as far as making beef broth based soups. (Sorry Dace, I hope I am not butting into your thread too much.)
- Thread starter
- #16
Dace
Revolution in Progress
Thanks Free...I just pulled two roasted carcases out of the freezer and I am ready to go 
patandchickens
Crazy Cat Lady
I hardly ever make beef broth, and it's basically only after I've made some cut of beef that happens to contain a bone (prime rib, not that we eat it so often , or oxtail stew, or that sort of thing). I sometimes try to get additional soup bones from the butcher to make a worthwhile-sized batch at that time, though. Or I save bones in the freezer til they reach critical mass.
I just chuck the bones in a roasting pan, sometimes spritz them with a mist of oil and sometimes not, and roast them in a slow oven, turning when I happen to think of it, until they are nice and roasty and dark golden brown in most places. You don't want to let any part of 'em burn. Then proceed as for chicken stock.
Chicken stock is more versatile, IMO, as well as the raw materials being a lot readier to hand. (Well, if I were a beef farmer that might not be the case, but, I mean, for me personally). Chicken stock actually works quite well in my experience as the liquid for beef stew, pork goulash, that sort of thing, where a recipe might *want* you to use beef stock.
(e.t.a. for bbh -- if you're asking what soups to make from beef broth, barley soup or onion soup are IMO the two biggies. Much as I feel that a good chicken stock can serve most purposes, it is merely 'okay' for barley type soups and you just GOTTA have beef broth for french onion soup. Beef veggie soup is good too, tho IME if it doesn't have little flinders of beef meat in it it's not really quite, I dunno, beefy)
Good luck, have fun,
Pat
, or oxtail stew, or that sort of thing). I sometimes try to get additional soup bones from the butcher to make a worthwhile-sized batch at that time, though. Or I save bones in the freezer til they reach critical mass.I just chuck the bones in a roasting pan, sometimes spritz them with a mist of oil and sometimes not, and roast them in a slow oven, turning when I happen to think of it, until they are nice and roasty and dark golden brown in most places. You don't want to let any part of 'em burn. Then proceed as for chicken stock.
Chicken stock is more versatile, IMO, as well as the raw materials being a lot readier to hand. (Well, if I were a beef farmer that might not be the case, but, I mean, for me personally). Chicken stock actually works quite well in my experience as the liquid for beef stew, pork goulash, that sort of thing, where a recipe might *want* you to use beef stock.
(e.t.a. for bbh -- if you're asking what soups to make from beef broth, barley soup or onion soup are IMO the two biggies. Much as I feel that a good chicken stock can serve most purposes, it is merely 'okay' for barley type soups and you just GOTTA have beef broth for french onion soup. Beef veggie soup is good too, tho IME if it doesn't have little flinders of beef meat in it it's not really quite, I dunno, beefy
)Good luck, have fun,
Pat
freemotion
Food Guru
I agree, chicken broth is very versatile and can be used with beef.
The beef broth can also be used for reducing and making that wonderful, flavorful sauce or gravy for a meal like roast beef sandwiches au jus, make a dipping sauce with the reduced broth. Or a gravy for something like SOS.....the good kind. Or my favorite, again, reduce it, and add some leftover cooked beef bits and some (lots!) mushrooms, scallions or onions, a bit of garlic, and serve over pasta.
I do tend to use the chicken broth a LOT more, as it is so cheap, and made from leftovers, essentially. I have to buy the bones to make the beef broth, and then throw them away. If I ever get a chance to buy a side or quarter of beef, I am going to ask for all the bones and immediately make broth and can it.
The beef broth can also be used for reducing and making that wonderful, flavorful sauce or gravy for a meal like roast beef sandwiches au jus, make a dipping sauce with the reduced broth. Or a gravy for something like SOS.....the good kind. Or my favorite, again, reduce it, and add some leftover cooked beef bits and some (lots!) mushrooms, scallions or onions, a bit of garlic, and serve over pasta.
I do tend to use the chicken broth a LOT more, as it is so cheap, and made from leftovers, essentially. I have to buy the bones to make the beef broth, and then throw them away. If I ever get a chance to buy a side or quarter of beef, I am going to ask for all the bones and immediately make broth and can it.
- Thread starter
- #19
Dace
Revolution in Progress
SO I am on about hour 18 in my chicken stock making and my only complaint is that I should have done a bigger batch. I think my original 4 qts have reduced down to 2 
even with the lid on and my pot more than halfway off the burner.
I knew it would reduce some but crud. My professional cook book calls for 15 lbs chicken bones and 4 gals of water...gonna have to make that one next time.
even with the lid on and my pot more than halfway off the burner.I knew it would reduce some but crud. My professional cook book calls for 15 lbs chicken bones and 4 gals of water...gonna have to make that one next time.
big brown horse
Hoof In Mouth
You might have the heat on too high.
