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Episode 5 – Homemade Beef Stock (There's Nothing Funny About It) This video recipe for Homemade Beef Stock is the fifth in a series of videos I'm doing with grass-fed beef from Steve Normanton, focusing on how to cook the various cuts. Normally when I get my package from Steve, I look to see what I have to work with and then decide what recipe would best show off the meat. This time I had no such decisions to make. When I saw this beautiful box of bones I knew there was only one option – a classic beef stock. You know I like my cartons of ready-to-use stocks and broths. For the busy home cook they offer an easy way to have an array of cooking liquids on hand, which significantly expands anyone's recipe repertoire.

Those recipes that say "add 3 cups of beef broth, or water," don't really mean that. But when beef bones are available, making your own is a great idea. One statistical oddity to share – after watching this video I realized there wasn't one humorous moment in the entire thing. Homemade Chicken Stock – Buy Low, Sell High.

With over 400 video recipes produced thus far, it probably seems odd that I'd never done a proper chicken stock recipe. In the early days of the blog, I decided that I wouldn’t do video recipes that would eventually appear in the online culinary academy curriculum. I had planned on having a selection of videos featuring key techniques that people would pay to watch, but with all the various projects going on, I've never quite been able to get that together. Anyway, this chicken stock video recipe would have been included in that collection. While I can often be seen using my carton of all-natural chicken broth, there's nothing like homemade. It does take a long time to simmer, but the actual work is minimal, and the procedure quite simple.

It's also a very frugal undertaking, with the bones I used costing 80-cents a pound. That's three quarts of chicken stock for about $3 in costs! Please note that you can use this exact same recipe/procedure with roasted chicken bones. How to Make Vegetable Stock. Feel free to use the onion skins, they'll add flavor and a lovely caramel color to the stock. If parsnips are available, you can sub out some of the carrots with chopped parsnips for more flavor. Ingredients 1 ounce dried mushrooms*4 Tbsp olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional)Salt2 large garlic cloves, smashed (can leave skins on)2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon black peppercorns4 bay leaves1/2 cup chopped parsley *If you want to use fresh mushrooms instead, use about 5-6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture.

Then add in with the rest of the vegetables. Method 1 Place the dried mushrooms in a large bowl and pour 1 quart of boiling water over them. 2 Heat the olive oil over high heat in a large stockpot. How to Make Shellfish Stock. Method 1 Break thick shells (lobster and crab) into smaller pieces by putting in a sealed, thick plastic bag and either rolling with a rolling pin or hitting with a meat hammer to crush. Cut up thinner shrimp shells with a chef's knife. Don't crush or cut too small. You can even skip this step if you want, if you are already dealing with broken up shell pieces (like cracked crab).

Place in a large roasting pan and roast at 400°F for 10 minutes (this step you can skip, but it greatly enhances the flavor). Put the shells in a large stock pot and add enough water to cover the shells with an inch of water. 2 Put the stove temperature on medium high and slowly heat the shells in the water. 3 Put the thyme, bay leaves, and parsley in cheese cloth. 4 Once the stock has stopped releasing foam, you can add the wine, onions, carrots, celery, tomato paste, herb bouquet garni, and peppercorns. 5 Dampen a few layers of cheesecloth and place over a large, fine mesh strainer, over a large pot or bowl. Beef Stock Recipe, How to Make Beef Stock. 1 Preheat oven to 400°F. Rub a little olive oil over the stew meat pieces, carrots, and onions. Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan.

Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. 2 When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot. 3 Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot. 4 As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. 5 At the end of cooking time (when you want to end the cooking is up to you, 3 hours minimum, 6 to 8 hours if you can do it) use tongs or a slotted spoon to gently remove the bones and vegetables from the pot (discard them, though if you see a chunk of marrow, taste it, it's delicious).