WHAT IS BEEF STOCK?
It is an ingredient made by roasting animal bones in water with a mix of herbs and spices. However a more accurate description would be that beef stock is the savior of sauces throughout the world! Perhaps more than any other stock, beef and veal stock are the true building blocks of French sauces. This rich and hearty stock is an excellent soup starter or enhancer to any stew or braised dish.
SUGGESTIONS WHEN MAKING BEEF STOCK?
- Reducing Gameyness
Beef stock, like all good stocks, start with bones but beef bones have marrow that can impart a gamey quality even as it offers great yeast. Get away from the game by roasting your beef bones first until they are nice and brown. You can even coat them with a little tomato paste once they are browned for about 10 minutes more. This imparts a nice color and a deeper flavor to the final stock.
- Stock vs. Broth vs. Consomme vs. Bouillon vs. Please Be More Confusing!?
There is a lot of confusion though regarding the difference between a stock vs. a broth vs. a consomme and a bouillon. Martha Stewart has a good section on this, but basically stock is bones cooked in water, broth is meat cooked in water, bouillon is a synonym for broth, and consumee is 1 – a stock that has been clarified with egg whites and 2 – a real pain in the ass to make considering the amount of time and effort that goes into it vs. what you get back (Chef Stef’s personal opinion).
WHAT PAIRS WELL WITH BEEF STOCK?
Not to be trite, but anything involving beef will go well. And stock, broth and bouillon can be used in place of one another. Do not use it with different protein families like chicken or seafood (or vegetable for that matter). Don’t use it with ingredients that don’t classically build upon it (ex. rice – go with chicken stock and/or water). Do however use it with anything that had 4 legs, hooves, and nightmares about McDonalds. Other alternative applications, if you want to give something a meaty flavor, use beef stock to poach some eggs or to jazz up your potatoes! (written by Chef Stef)