BEEF PHO
Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
- Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins - this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
- Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.
Nutrition Facts : Calories 471 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 3.83 milligram of sodium
HOMEMADE BEEF STOCK
This stock serves as the base for our French Onion Soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 6 quarts
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside.
- Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot.
- Add 6 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.
- Fill the sink with ice water. Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature.
- Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface.
BEEF BONE BROTH
This is a very basic beef bone broth recipe that you can make as a Sunday project. Freeze the broth for use within six months. If desired, refrigerate before freezing so that you can skim off any hard fat that forms or solidifies on the top.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 13h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place beef bones on the prepared baking sheet.
- Roast bones in the preheated oven for 40 minutes, turning over at the halfway point.
- Carefully place bones into a large stockpot and pour in any juices that have collected on the baking sheet. Add celery, onion, leek, and garlic to the stockpot, and add just enough water to completely cover the bones. Stir in bay leaves, vinegar, salt, and pepper.
- Bring broth to a boil over medium-high heat. Reduce heat to a very low simmer and cover, venting the lid a bit. Simmer for 12 hours, occasionally skimming off any foam and "gunk" that rises to the top. Add additional water whenever bones and vegetables are no longer covered.
- Remove the pot from the heat and cool broth to room temperature. Strain broth with a fine-mesh strainer into a clean pot. Discard bones and vegetables.
Nutrition Facts : Calories 18.1 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 205.1 mg, Sugar 1 g
BEEF STOCK
Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare, but today's precut meat means fewer bones at the retail level.
Provided by Stanley Lobel
Categories Soup/Stew Beef Meat Simmer
Yield Makes about 7 cups
Number Of Ingredients 10
Steps:
- 1. In a 10-quart pot, heat the oil over medium-high heat and cook beef bones, in 2 batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
- 2. Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.
- 3. Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2 1/2 hours.
- 4. Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double-lined with damp cheesecloth into a large bowl.
- 5. Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled.
- 6. Transfer the cooled stock to airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.
AB'S BEEFY BROTH
Provided by Alton Brown
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.
- Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.
SIMPLE BEEF STOCK A LA JULIA CHILD
This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon.
Provided by Chef Kate
Categories Stocks
Time 5h40m
Yield 2-3 quarts
Number Of Ingredients 10
Steps:
- Place the beef bones in a large heavy pot and cover with cold water by about two inches.
- Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
- Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
- Bring the stock to a simmer again, skimming as necessary.
- When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
- If the water level gets too low, add boiling water to the pot.
- Skim as necessary.
- When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
- Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
- Remove and discard the fat.
- Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
- When the stock is cold, store in the refrigerator for up to three days or in the freezer.
Nutrition Facts : Calories 150.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.9, Carbohydrate 34.6, Fiber 7.1, Sugar 13.6, Protein 4
BEEF STOCK
Strong and deeply flavoured, the best base for many recipes. This is almost sodium free. Prep time doesn't include overnight chill time.
Provided by txzuckerbaeckerin
Categories < 4 Hours
Time 3h40m
Yield 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F Rub tomato-paste generously over the beef bones.
- Roast the bones in the oven for 30 min until browned.
- In a large stockpot over medium heat, add oil and sauté onions, celery and carrot for 5 minute
- Add roasted bones and remaining ingredients and bring to a boil.
- Skim off any foam, that rises.
- Reduce heat and simmer gently uncovered for 2-3 hours.
- Add a few cups of water if necessary.
- Let reduce 1/4 of the stock, so 3/4 of the starting liquid are left at this stage.
- Strain through a sieve and cheesecloth or damp dishtowel and return to a smaller pot, cool. (Stock should be almost clear).
- Reduce another 1/4 of the stock, so that only 1/2 of the starting liquid are left by now.
- Chill overnight in fridge.
- Remove top layer of solidified fat completely.
- Remove gelled stock carefully into new pot, leave any remaining residue on the bottom of the old pot behind.
- If the stock is not clear, but needs to be for you recipe, bring to a simmer and add 1 egg white.
- Stir constantly and skim the solidifying egg white off the top; it should have cleared the stock.
- Use according to suggestions in your recipe.
BASIC BEEF BABY FOOD
This basic beef baby food puree is a great puree to add to your baby's favorite puree to boost their daily intake of protein and iron.
Provided by Michele Olivier
Categories Main Course
Number Of Ingredients 3
Steps:
- Boil: In a medium saucepan, bring beef, broth and oregano to a boil over medium heat. Turn to low and simmer for 15-20 minutes or until beef is cooked all the way through. Let cool slightly.
- Transfer: Using a slotted spoon, transfer the beef to a blender or food processor, reserve broth.
- Puree: starting on low and working your way up to high-speed, puree the beef until you reach your desired consistency, adding in broth in 1/4 cup increments if needed. I had to add in just 1/4 cup of broth to get the consistency seen in this photo.
- Eat: serve to baby plain or added into another puree.
- Freeze: store a small portion in the fridge and freeze the rest for another meal.
BEEF STOCK
Steps:
- Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
BASIC BEEF STOCK
Rich, hearty beef stock.
Provided by Wolverine
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 6h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1-inch chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
- Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
- Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
- Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
- To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 61 calories, Carbohydrate 13.9 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 978.4 mg, Sugar 3.6 g
BEEF STOCK
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- While oven heats, wrap parsley, thyme, and bay leaf in cheesecloth and tie into a bundle with kitchen string to make a bouquet garni.
- Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan, then brown well in oven, turning occasionally, about 1 hour.
- Transfer meat and vegetables to a 6- to 8-quart stockpot. Add 2 cups water to roasting pan, then straddle pan across 2 burners and deglaze by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Add deglazing liquid to stockpot along with 4 quarts water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim any froth.
- Simmer gently, uncovered, skimming froth occasionally, until liquid is reduced to about 8 cups, 3 to 5 hours.
- Pour stock through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered (it will be easier to remove fat when chilled).
More about "beef stock food"
HOW TO MAKE HOMEMADE BEEF STOCK: EASY BEEF BROTH …
From masterclass.com
3.5/5 (26)Category SoupCuisine FrenchTotal Time 4 hrs 20 mins
- 1. Preheat oven to 400°F. In a roasting pan, drizzle olive oil generously over the bones, meat, carrots, and onions. Roast in oven until browned, about 45 minutes, flipping bones and meat halfway through cooking.
- 3. Place the roasting pan on the stove over low heat. Pour ½ cup water over the pan and use a metal spatula to scrape up the brown bits stuck to the bottom of the pan.
- 4. Pour browned bits and water into the stockpot. Add celery, garlic, parsley, bay leaves, and peppercorns. Fill the stockpot with cold water, covering the bones by 1–2 inches. Place over high heat, bringing the pot to a boil, then reduce the heat to a low simmer. Cover the pot loosely and let simmer for 3-4 hours. Skim off any foamy scum from the top. If you want a richer flavor, cook longer up to 6 hours.
ROAST BEEF STOCK RECIPE - BON APPéTIT
From bonappetit.com
4/5 (332)Estimated Reading Time 1 minServings 2
- Preheat oven to 450°. Roast marrow bones (have your butcher saw them into pieces) in a roasting pan, turning occasionally, until browned, 25–30 minutes. Cut carrots and celery into 3” pieces; add to pan along with onions and garlic. Roast, turning occasionally, until vegetables are brown, 25–30 minutes.
- Transfer to a large stockpot; add cold water to cover. Pour off fat from pan, add ½ cup water, and stir, scraping up browned bits; add liquid to pot along with parsley, thyme, bay leaves, and black peppercorns. Bring to a boil, reduce heat, and simmer 4 hours, occasionally skimming foam and fat from surface and adding water as needed. Strain.
- DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill, or freeze up to 3 months.
BEEF STOCK - HEALTHY FOOD GUIDE
From healthyfood.com
3.5/5 Category Casseroles, StewsCuisine HealthyTotal Time 3 hrs 45 mins
- 1 Preheat oven to 200°C. In a baking dish place bones and in another arrange vegetables, garlic and half of the thyme. Spray with oil. Cook both for 35 minutes or until bones are browned and vegetables are golden.
- 2 In a large pot, place bones and veges with peppercorns, bay leaves and remaining herbs. Cover with water.
- 3 Bring to the boil and skim off any foam. Reduce heat and simmer for just over two hours, skimming as necessary.
EASY HOMEMADE BEEF BROTH STOCK | FOODIECRUSH.COM
From foodiecrush.com
3.5/5 (41)Total Time 2 hrs 15 minsCategory SoupCalories 347 per serving
- Warm the oil in a dutch oven or large stock pot over medium high heat. Season the chuck roast with kosher salt and freshly ground black pepper and brown in the pot on all sides then transfer to a plate or platter. Add the bones and brown in batches on all sides. Add the chuck roast to the pot with the browned bones, carrot, celery, onion, garlic halves and parsnip (if using. Add 4 quarts cold water, covering the beef and veggies by at least 1-2 inches. Add a handful of the parsley (with leaves and stems intact), thyme sprigs, peppercorns, bay leaves, beef bouillon and kosher salt.
- Bring to a boil, then reduce to a simmer and skim the stock with a fine mesh strainer every 30 minutes or so. Cook partly covered for 2 hours up to 8 hours or until the stock is rich and brown and tastes well flavored. Add more salt to taste if necessary.
- Turn off the heat and allow the broth to cool or if using immediately, place a large colander over a Pyrex 4 cup glass measuring cup and slowly drain the broth from the rest of the aromatics so the colander catches any veggies or bones that may fall from the pot. Then, use a fine-mesh strainer to strain the stock into your next recipe's soup stock pot. Or, if storing to use later, strain into 1 quart wide-mouth glass canning jars and cool before adding a tight fitting lid. Refrigerate for up to 5 days or freeze in gallon bags for up to 6 months.
BEEF STOCK RECIPE - HEALTHIER. HAPPIER. QUEENSLAND.
From healthier.qld.gov.au
Servings 5Total Time 4 hrs 10 minsEstimated Reading Time 1 min
BEEF BROTH FACTS AND HEALTH BENEFITS - FOOD AS MEDICINE
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6.9/10 Name Beef brothCalories 13 Kcal./cupTaste Delicious
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Estimated Reading Time 7 mins
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Reviews 6Category StockCuisine FrenchTotal Time 8 hrs 40 mins
- While the bones are roasting, prepare your stock pot, and caramelize the mirepoix until nice and dark.
- Add the roasted bones to the mirepoix in the pot and add any herbs, spices or specific seasonings you desire.
- Cover the contents of the stock pot with water making sure there is about 2 inches of water (at least) covering the bones.
HOMEMADE BEEF STOCK - RECIPETIN EATS
From recipetineats.com
5/5 (12)Category StocksCuisine French, WesternCalories 121 per serving
- Place tray on stove, turn onto medium. Add 3/4 cup water. When it comes to a simmer, start scraping the tray. The drippings (fond) on the tray will loosen and dissolve into the liquid.
- Add remaining ingredients into the pot. Start with 3 litres of water, then squish the bones etc down to fit snugly in the pot. Add more water if needed, to just cover the bones (ingredients will collapse a bit as stock cooks). The water quantity depends on shape of bone and pot – my water level came to 5.75 litres/quarts mark on pot.
- Strain: Fish out most bones. Strain stock with remaining vegetables through a fine mesh colander / strainer set over a large pot or bowl. Leave strainer for a few minutes to let it drip.
RICH BEEF STOCK RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 1.5
- Preheat the oven to 450°. Heat the oil in a large roasting pan set over 2 burners. Add the beef shanks and cook over moderate heat until sizzling and lightly browned on 1 side, about 5 minutes. Transfer the pan to the oven and roast for 45 minutes, or until the meat and bones are browned. Add the carrots, celery and onion and roast for about 30 minutes longer, or until the vegetables are lightly browned.
- Scrape the meat, bones and vegetables into a stockpot. Set the roasting pan over high heat and add 1 cup of the water. Cook, scraping up the browned bits, until the pan is clean. Pour the pan juices into the stockpot along with the remaining 3 cups and 3 quarts of water and simmer over moderately high heat for 30 minutes, skimming occasionally. Reduce the heat to moderately low, cover partially and simmer until the stock is richly flavored and reduced to 2 quarts, about 4 hours. Season with salt.
- Strain the stock through a fine sieve set over a heatproof bowl. Refrigerate until cold, scrape off the fat and discard. Before using, boil the stock until reduced to 6 cups.
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