Is Beef Consomme the Same as Stock
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01/15/2003
This is definitely the way to brand a skillful beefiness stock. The just change I made was to roast the bones for a lot longer at a lower temp. I actually roasted for about five hours in order to bring out the flavors. (Only a tip: every time I cut an onion, pare potatoes, carrots or chop celery, I save all the peels, put them in a naught lok pocketbook and throw it in the freezer. In a few months I have a good start on my stock) The vegie and seasoning combos were perfect which created a wonderful stock. I used this recipe to make french onion soup. My hubby Drew and the kids guild french onion most every fourth dimension we get out for dinner as their appetizer. I never exercise because of the high common salt content, and so I was very pleased to exist able to make a wonderful stock and at the same time control the corporeality of sodium. My kiddies say "thanks Wolverine"!
04/twenty/2008
i've fabricated my own beefiness-os stock for yrs, merely never thought to roast the bones until i stumbled across this recipe. i used whatever was on auction: beef marrow bones, and beefiness spare ribs, didn't accept any parsnips so i omitted them. Added a whole bulb of garlic along with the roasting part. The stock came out AMAZINGLY Crawly. The roasting gave the stock a whole new dimension of flavors and gave the stock a beautiful caramel colour that my previous os-stock recipes lacked. The roasted garlic odour was very obvious, i thought information technology added depth to the stock, but it might be likewise overpowering for non-garlic lovers. Only overall, it's a beautiful stock that's worth the effort.
01/05/2009
At last: a recipe correspondent who knows the divergence between beef stock and beef broth. Broth is made past simmering bones and beef pieces. Stock is made by roasting the basic first. They are two totally different foods. This i is excellent. Smashing for all kinds of recipes, but it makes an especially good French onion soup.
11/09/2005
Very proficient tasting beef stock. Information technology is very time consuming and lots of piece of work, only definitly worth it in the terminate. I will be using this stock to make onion soup. Since it is a complicated recipe I doubled it so that I tin can freeze some for later use. I used half dozen lbs of beef ribs and doubled the rest of the ingredients. The ribs take more meat than soup bones then it however had a wonderfully rich flavor. The only pocket-sized change I did was utilise beef burgoo instead of salt.
02/19/2008
I used any tired old veggies I had in the refrigerator, as well as whatever beef bones, old stewing beef, etc I had in the freezer. I made a huge pot to freeze in tubs for other recipes. After letting it cool and sit down in the fridge for the nighttime, I skimmed off the fat, discarded the veggies and bones and I shredded all the meat that was left to brand chili in the slow cooker today.
09/10/2006
This is, by far, the best beef stock I have always made. It was unproblematic to make, and I particularly like the long cooking time. I think a long cooking time makes the stock heartier. The just ingredient I couldn't go was the parsnip; so I would continue to make the stock without it. It is perfect exactly as I made it. I didn't even accept to add extra table salt or other seasonings. Cheers for this gem.
05/24/2000
Made this recipe using my Nesco roaster and am very happy with the upshot. This is a very easy recipe and smells delicious while simmering.
02/x/2008
Marvelous! Such a wonderful, easy affair to brand. I left out the parsnips, because I never buy such things, equally well equally the love apple and garlic (because my son is allergic, sigh). I also, on the recommendation of my butcher, tossed in a couple of squeamish brusk ribs to add together extra season, and I added about a teaspoon of paprika to requite some of the dial that garlic would have given it. I used potato peelings instead of the potato flesh and roasted the bones/ribs/carrots/onions for a footling over an hour at 400 degrees. I also permit it simmer for a good bit longer than 5 hours to let it reduce. A wonderful issue, and the firm smelled amazing all day!
12/16/2006
Amazing! My outset attemp at homemade stock. This recipe wasn't complicated at all and dandy for a day cleaning around the house. I used beef ribs broiled for an hour then basted them with tomato paste, added veggies and roasted an addl 30 minutes. DH was totally diddled away. You lot cannot get this from a can. Thanks Wolverine!
03/15/2012
A keeper. I picked up beef shank bones and beef cervix bones from my local butcher (very inexpensive). The neckbones had meat on them whereas the shanks were mostly merely os. Roasting at a lower temp for several hours is just what I did. Not wanting the onion and carrots to blacken, i removed those after the first hour of roasting and saved in the fridge until time to simmer. I shopped specifically for preparing this recipe, and glad I planned alee. The terminate result was magnificant.. a well-rounded robust stock with the perfect season. This recipe yielded the full eight cups (2 quarts). Side by side time I will double this recipe (using a 12quart stock pot) to yield a gallon. Gotta brand sure you exit it covered while it simmers, otherwise all your good stock will evaporate. [To those who low-charge per unit this and other recipes after having contradistinct the recipe, remove your rating as information technology isn't off-white to the submitter].
02/01/2008
Used rutabaga instead of parsnip. Stale parsley instead of fresh. 1 pack beef short ribs instead of bones. Added shredded meat back in at cease. Used to make clear broth soup for sick family unit. Discarded celery/potatoes/rutabaga. Saved carrots. Added dark-brown rice at stop. jason loved it!
09/28/2011
I also did like Linda Mclean (and others) roasting at 300 or 4 hours turning occasionally. During last hour I tossed in a modest head of garlic as well. I didn't have parsnip and didn't use the white potato. Used dried parsley every bit its all I had. I did have fresh rosemary which I added 2 large sprigs of. (I'm a rosemary fan). I didn't drain off the fat considering after 1st straining I arctic stock in frige, then remove solidified fat on acme. I go along and freeze the fatty to use in making refried beans, savory pie doughs, homemade noodles, etc., vs commercial lard which has hydrogenated fats, yuk & I hate to waste material anything that can b repurposed. As for the rest of directions, spot on. I dig making my own stocks which I freeze in portions for many applications. I utilize beef cervix basic (very meaty) I get for $1.49 lb. The soup bones I run into are but that - null but bones. I tried those before and didn't become great results. Oxtail would work likewise only it costs more than. Thanks for the post for honest to goodness 'stock'.
11/03/2011
I followed the recipe to a T, and it came out very bland. I used fresh marrow bones, veggies and fresh herbs. I roasted the bones and vegetables and slowly simmered the whole affair on the stove top. After iv hours, it produced 4 cups of stock. Adding more water would but make it blander. Information technology smelled smashing and I was really looking foward to using this, but it wasn't worth sitting around the house all day to make such a small-scale quanity. I make smashing chicken stock all the fourth dimension, then this isn't a new concept for me.
01/02/2009
fantasic flavours hands downwards beats shop bought broth. browned basic as recomended at a lower temperature for almost 4 hours then threw it all into a slow cooker for about 24 hours. strained everything out and let sit in the refrigerator over night then I could remove the fat. used information technology for french onion soup for a party and was told it was the best anyone had ever had :) will definitly make every bit often as possible
03/sixteen/2014
Well, I got the stock made, and it tastes really proficient, only information technology sure doesn't look like the moving-picture show posted. Mine is fairly stake looking. I followed the recipe to a "t" but increased the roasting time to 45 min. As well, fifty-fifty after all the straining and clarifing, mine had gross-looking stuff in it. I was praying it wasn't the egg, although I didn't see how it could get through all that cheesecloth. When I heated it again and stirred it, information technology disappeared. I regfigerated it overnight so I could take off all the fat, and yet it still seems fatty. I'm not sure why you would want to discard the meat. I grew upward poor and hungry, so I very rarely throw food away. I diced it up to yield four cups. I cup is now simmering in Beef and Barely Soup Iii from this site (best B and B soup EVER!). I froze two-1/2 C. for beef hash, which I serve with eggs, bootleg biscuits and salsa. Finally, I froze 2 pocket-size packs for quesadillas, made with beef, sauteed peppers, onions, and cheddar cheese with salsa, guacamole, and sour foam on the side.
08/30/2011
I am having trouble finding beefiness bones to employ for this recipe. I take made stock earlier at restaurants I have worked at, but I am not sure what beef bones to become at the grocery store. Any aid would be aprreciated.
10/25/2009
I followed several other suggestions, roasted the bones for v hours turning every 30 minutes, then for the last i-2 hours added vegies. put all in the crockpot for 24 hours along with fresh parsley, thyme and onions from the garden. also added to the crockpot cheese rinds, which add fabulous flavour to whatever stock, also equally peppercorns, garlic, and fennel seed.
08/25/2014
I learned this one from my Mother over lx years agone. The but matter I accept changed is the style to deglaze the roaster. I use a large splash, (1/2 to three/4 cup) of Sweet Vermouth.
04/20/2009
I roasted the bones with lycopersicon esculentum paste on them for one hour, then added to a pan with onion, leek, celery and carrot - brought to a boil then put in my crock pot hoping that information technology would still plough out. Needed to use a little more soup bones as it tasted more like vegetable broth when it got washed, simply it worked great for a soup the next solar day with leftover roast pieces, celery and affections hair pasta. It is very time consuming merely it is worth information technology. Mine seemed fine using the crock as oposed to a stock pan all mean solar day (didn't want to babysit the stove)I permit it sit in the fridge overnight and the fat was easy to skim off the elevation. Thank you for the assistance!
04/xviii/2010
Delicious! My showtime time making any sort of stock, and it turned out wonderfully tasty and sweet. Thanks for some slap-up tips!
03/09/2011
Astonishing stock. Roasting everything in the oven gives it a fantastic, rich flavor. I volition never used store-bought stock once again.
01/31/2012
This is a great recipe to proceed in your back pocket. I did leave out the tomato plant (the tomatoes we can become in PA in January aren't great) and parsnip (used more than potato instead). I saved the meat (which literally fell off the bones) to utilize for some other meal rather than discarding it. I got 3 quarts of stock.
09/29/2009
Absolutely the Only way to make stock. I fabricated a huge batch and froze some for future use. Information technology is perfect for those who have allergies to soy and other ingredients found in premake broth and much tastier. Thank you for sharing.
06/21/2009
Fabricated information technology every bit read except I roasted the bones for an 60 minutes earlier preparing the stock and added extra potato instead of parsnip. There was a ton of fat that congealed on the top when I let it absurd, which I skimmed off. And so don't leave out that step.
02/07/2015
I used approximately 10 lbs worth of beef bones and fat- roasted at 300 for 3 hrs, then added vegetable scraps that I had frozen- celery, onions skins and ends, carrot ends, light-green pepper $.25, cucumber ends and any vegetable past its prime from the refrigerator and added i head garlic, roasted another hour at 350, then put in 12 qt stockpot, added water to nearly the tiptop, table salt, peppercorns, parsley, and iii bay leaves, and a splash of vinegar (yous can't taste it but it leaches vitamins and minerals from the bones) . Brought to nigh a eddy, and then turned to low and simmered for eight-12 hours. I skimmed almost of the fatty off, but didn't bother to analyze information technology. Then I force per unit area canned in quarts at 10 pounds pressure for 40 minutes. Wonderful! Approximately seven qts of beef stock to can......perfect for any recipe needing beef stock or beef goop.
01/05/2010
Such a succulent and hearty stock! I actually improved upon an old family unit recipe for beef vegetable soup, which has corn, cabbage, peas, green beans and tomatoes in it. I added those plus the celery and carrots, and I also added about a pound of stew meat (browned showtime) for the last ii hours of simmering, just to beef it up a lilliputian - so to speak. Absolutely great recipe!
08/08/2011
A lot of work! It did make the firm smell really proficient BUT my husband was surprised that we were having pizza instead of bootleg beef stew for dinner.
02/07/2010
This turned out really well. I couldn't add the tomato (my daughter is allergic) and I didn't accept any parsnips or fresh parsley and couldn't go out to become them during a blizzard. I also added in some tough stir fry beef during the simmering phase and it cooked beautifully so we had some yummy meat to add together back into the soup we made the next 24-hour interval. Thanks for the recipe!!
04/11/2010
This turned out wonderful! The only alter I did was roast the bones at 300* for about four hours (until the bones were dark-brown), turning the bones over about every half an hour. Oh, and I got a little confused with the directions with the celery and ended upward adding them to the roasting pan, and I don't regret it! I volition be making this again, probably this week! Give thanks you!
05/01/2013
I made this stock yesterday and was expecting to get a rich beefy result.I chose this recipe due to it's high rating, however, I neglected to read through all the reviews first. I am so deplorable I didn't. What I concluded upwards with was a apartment vegetable broth. I followed the recipe to the letter of the alphabet, even buying the bones (plus an extra compact shank) from a local butcher store (and paid dearly for them). I went to the grocery store today and bought another 5 pounds of soup bones. After roasting, they are now in the pot forth with my "vegetable broth" from terminal night. I will probably try this once more, simply volition exist sure to follow the advice of many reviewers;roasting the bones at a lower temp for several hours and will also attempt using the neck basic as well. It could be that what we know as soup bones no longer hold the flavor they one time did. I don't know if the style the animals are raised today has anything to do with it. I know it can change the taste of meat, flavour of milk, etc. I hope that my concluding outcome volition yield a strong plenty beef flavor. If not, this will be i very expensive vegetable goop.
04/08/2007
Good decent basic beefiness stock. Like shooting fish in a barrel to brand.
03/12/2008
I think this is the only mode to make ALL soup stocks (turkey, ham and chicken). I unremarkably use only the celery, carrots, peppercorns and a whole onion (with skin on, it adds colour)and discard it all afterward simmering. Cheers for posting, your soups will never take more than season. m
03/06/2013
I followed this recipe pretty much as written except that I omitted the parsnips considering I didn't take them on mitt, used dried parsley, and baked the bones at a lower temperature for longer as suggested by others. I used gratuitous range bones so there really wasn't much fat to skim. The goop was very night with excellent season. After straining it, there was no need to clarify it. It was perfect. Some of it was used for a beef vegetable soup (constitute on this site) and the rest was frozen into ice cubes for use in flavoring rice and other dishes. I will definitely be making this once again.
11/07/2007
First fourth dimension making beef stock and this worked GREAT. I had 3 pounds of soup bones so adjusted accordingly. Later on spooky overnight to solidify the fat, I had beautiful jellied stock. I took 4 cups of stock and added 4 cups of water and made a vegetable beef soup that was FANTASTIC, rich and velvety goop.
01/xx/2012
Great recipe. Made beef barley soup from this stock.
03/16/2015
This is a perfect beef stock recipe !!!!!
04/04/2008
Great Recipe... I Simply bought regular beef bones from my local Meat Market place and it worked out corking!!!
12/thirty/2010
Peachy recipe !
07/08/2009
I must have done something wrong. I baked the basic for a solid hour, did everything the recipe said, and honestly this didn't gustatory modality very beefy at all! Information technology tasted more like vegetable stock than beef stock. I used normal marrow/soup bones, had squeamish fresh vegetables, everything seemed okay. I'm non sure what I did incorrect, only this recipe wasn't very proficient.
xi/23/2009
Simple and tasty!! Makes great stock for veggie soup...
07/17/2012
Very good!
10/19/2014
The flavor was OK. I used neck bones which have some meat. Followed the recipe every bit written. Smelled not bad while cooking. Looked great while cooking. I skimmed fat after a nighttime in the fridge and what remains looks more like beefiness stock jello than something you'd employ equally soup. I haven't tried warming information technology support yet, but I'm unsettled by what information technology looks like.
04/07/2008
wow, who would think that so much flavour could be rendered from bone? Thanks for the wonderful recipe. it was like shooting fish in a barrel to follow and the results made my soups sing!
10/07/2009
Very rich, flavorful stock. I fabricated a double batch and used some to brand chicken and rice b/c I was out of onion soup mix and the rice tasted so much improve with the stock.
01/xi/2013
Swell recipe! Thank you for the tip to clarify the stock. Very easy.
11/24/2015
One very important incredient was left out, vinegar. Add two tsp to this quantity. It won't exist tasted only information technology does help extract the minerals from the bone. Broth should be simmered for 24 hrs min. so a crock pot works well.
10/23/2013
This is excellent and well worth the endeavor to make it. (Note to self: I had to use the big stock pot and not the dutch oven.) Followed the recipe exactly merely didn't clarify it at the end due to my family's preferences. Thanks!!
08/27/2014
after roasting the veggies and bones I put everything into the boring cooker. I adjusted the water to 8 cups, knowing that I could dilute the stock later on if need be. cooked it on high for about 5 hours and went almost my daily activities.
06/05/2014
I've never made beef stock or goop earlier and have the extra claiming of being on a highly restricted diet designed to reduce inflammation. I altered this recipe quite a bit, merely am thrilled with the results. I roasted beef shanks, Vidalia onions, and garlic together, sprinkling on some sea table salt. Everything so went into the stock pot, with the deglazed bits from the roasting pan and water to embrace, plus an inch. I added more sea salt, too. After about 8 hours, I had a rich, fragrant, tasty broth. Strained, it volition be perfect for my cooking needs. And no yeast or anything else I need to avoid!
02/27/2015
Fantastic
09/07/2008
Very practiced although I found information technology to be very mellow. Information technology also didn't seem to make a whole lot, which isn't bad but for the time it takes to exercise it, I was hoping for a little more. I as well constitute that you lot have to add a lot more water than specified and add together water as you go along otherwise the basic/veggies will fire. Also, I was skimming the fat off as I went only so that I could ensure that it was articulate and non cloudy.
03/08/2015
Need a really good beefiness stock recipe. Today at the shop I started reading labels on all the liquid and other kinds of stock and broth, they all contain among other things, lots of carbohydrate, if not the first ingredient it is in the acme. I don't like my beef or chicken dishes sugariness unless I want them to exist. Could not find a single 1 without some grade of sugar or sweetener. I found information technology incredible. How practice diabetics manage to avoid saccharide when it is in so many products? Cheers for the recipe.
12/01/2008
Yummy! However I realized that I didn't really desire a soup-curry. I wanted regular thick curry so I added 4 heaping tablespoons of flour. I likewise added three carrots (peeled/sliced) and bong peppers. I followed someone's idea of but 4 cups of broth and 2 heaping tablespoons of curry powder. Delicious! At starting time it is not as spicy, but have some milk by because every bit with other curry, your mouth begins to flame up after a few bites!!
10/17/2018
I did 2 lbs of bones braised in roasting pan per recipe. Transferred bones to a 4.5 qt crock pot covered with water almost ii/3rds full. Cooked on low for 24hrs. Had to add a loving cup of water one-half mode through. Close cooker off left to cool and strained through mesh sieve. Refrigerated stock overnight. Skimmed a sparse layer of fat off surface of stock and transferred half to a pot for a soup and froze the rest to utilize next month.
05/31/2018
Perfect in every mode.
02/28/2019
The only change I fabricated to this recipe was to cascade the fat into the Dutch oven forth with the roasted soup basic, carrots and onions, and and so deglazing the roasting pan and adding its liquid to the Dutch oven too. Since I chill the goop to ossify and remove all the fat in one case washed simmering, I like to become the flavor that the fat carries with it, too, but without the grease.
07/27/2015
I used beefiness feet crusade I was told from the owner of the shambles information technology was the aforementioned as reg marrow bones.....yeah they are not.. Marrow bone in bc Canada 5 $ per pound feet 2.50 per pound....... xxx$ later and 14 hours my stock is gross..... Not the recipe mistake... Mine for being cheap.... Am gonna try once more with proper marrow basic
04/06/2019
This is a Great recipe for beef stock. I bought beef bones, only I also bought beefiness necks that had a ton a meat on the bones ($1.99 lb) at publix. Coated bones lightly with vegetable oil, added fresh garlic, onions and carrots and broiled 375 for 2 hours which turned meat very brown. Added water to comprehend and more than for evaporation, added more than onions, carrots, celery and seasonings and cooked on stovetop for nigh 3 hours business firm smelled fantastic. Strained again and stock was a rich brown due to roasting bones start.
12/05/2017
Quick and like shooting fish in a barrel. I volition definitely make this once again.
06/11/2015
Awesome stock easy to do very easy only difference I baked them for two hours instead and canned all my stock
10/xv/2018
I did not add the parsnip or the lycopersicon esculentum and added a glug of ACV. It turned out wonderfully! I canned the broth in quarts.
01/03/2017
I was looking frontward to this being practiced. How piece of cake is it to put in a tedious cooker and simply wait? Maybe information technology was the bones that I used, but this was no better than dish water. I would take given it one star, merely I volition try it once more with bones from a unlike source and use reviewers input.
02/17/2017
This turned out absolutely delicious. Made it to brand gravy to pour over meatloaf to be served to 80+ ladies at a retreat.
07/22/2015
Thanks for this recipe. I am never buying canned again, there is no comparing in flavour and this is then much healthier for my family. I cull not to the clarify the stock. I love the flecks and color. To go rid of whatever fat, after straining the stock, permit absurd for a bit, stick in the fridge and the fat will congeal on top, simply skim information technology off. I will save some of the fat, measure out past the teaspoon and freeze. I add to some recipes to add richness. The stock I will freeze into water ice cubes (1oz each). Makes it easy to go along and measure out later for recipes.
11/24/2019
This recipe fabricated a nice stock. Cooled and removed fat, so I can freeze it in portions.
12/28/2017
I skipped the roasting stride because I used the bones (with rib meat) from a rib roast I had smoked the dark earlier. I placed everything in a stock pot, brought to a boil, then covered and simmered for about 3 hours. So I removed all the meat from the bones, cubed, and put both meat and bones back into the pot and simmered uncovered for another hr to reduce. I was going to make a beefiness stew, but wound upward using a can of green beans instead of tomatoes and this became a wonderful vegetable-beef soup. Yep, I could take strained and clarified for a stock, but this was just too expert to reject. For those who say it is bland, taste and flavour as yous go.
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Source: https://www.allrecipes.com/recipe/12984/basic-beef-stock/
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