Beef Stock

[Jayone]

I am up making beef stock tonight for the first time. I roasted the bones and the veggies, covered with cold water added the appropriate spices and such. My question is:

It's been 2 and 1/2 hours and I just gave my stock a taste and it taste like slightly flavored water! I know it will take many more hours to make a great stock, I am just worried that I have very little flavor at this point.

Should I be worried?

[DaCook]

Beef stock needs 4 - 6 hours to extract all the flavour from the meat and the bones. If it is not as strong as you would like it, you can always reduce it after you have strained it, in a pot on the stovetop.

[Jayone]

Thanks, I have it still simmering with the veggies and bones, I am probably just getting impatient. I will strain and reduce in a couple more hours.
Incidently it is now starting to get some flavor(in hour 5).

[DaCook]

Glad to hear. So sorry for the wait, but I was at work until a couple hours ago and the forum seems REALLY quiet tonight. I reduce stock all the time, and check for the flavour that I am after. Last night it was turkey stock.

Crikey, what kind of schedule are you on? It must be 5AM by now, your time?

[DaCook]

BTW, poultry stocks only need 2-4 hours.

[Jayone]

I am a night owl. I work in Law Enforcement and my shift is 6pm-6am so most nights off I stay up and cook.

Thanks for the help.

[cheftilka]

As a chef beef stock needs to be skimmed regularly and simmered for 8 hours

chicken stocks 2 hours

fish stocks 20 mins

[GreyhoundGourmet]

Definitely let it go at least 4 hours or longer.

and did you add some tomato product? (I use tomato paste, adding it during the last 15 minutes of browing the veggies time). It makes a world of difference!

[popthebaker]

It’s been a while since there was a stock question so here is my old answer:

The purists may cringe but the simplest method I have found for making stock is to use the oven. Brown the bones as usual then put them in a stock pot and add any vegetables you desire. Fill the pot to well cover the bones and put it into the oven for 12 hours or so at 220 degrees F. Be sure to leave a little headspace in the stock pot to allow for thermal expansion of the water, about 2 inches will do.

The advantage of this method is that there is essentially no tending or skimming required. The stock does not boil so the solids are able to flocculate (clump together) and settle to the bottom of the pot. With stove top simmering the slow boil agitates the stock and breaks apart the solids that form resulting in stock that requires clarification. The bottom of the pot remains clean since there is no direct heat contact element/burner used. Since there is no need to tend the pot I can get a good night sleep and awaken to the smell of a wonderful stock throughout the house.

Pop

[Jayone]

Final product came out great I was just being impatient, and since it was after 2am I was bored and expected things to come together faster.

ps. I used tomato paste on the bones when I roasted them. although I dont think I roasted the bones and veggies long enough. Oh whell live and learn. I see another all night stock adventure in my future.

pss. another question: with regards to chicken stock, do i need to use the bones of a raw chicken or can I use whats left from a roasted chicken?

My thinking is the roasted may have already given it's all for the cause, but I could be wrong?

[bear]

yes wrong, but this is good, get that ole chucky carcass in a pot with the usual veggies,carrot, onion, celery, parsley stalks and a bayleaf cover with cold water and away you go, an hour and a half simmering should do the trick.

[Randy]

I find this thread interesting.

I've been making beef stock the same way the last 20 years, pretty much as explained but with much greater time, 30-36 hours generally.

Somebody once told me I was simmering so long I was putting the flavor BACK into the bones, I called him crazy.

Your thoughts?

[DaCook]

Yep, you are crazy, 6 hours, you have the max out of your bones.

[bohica]

Not so DaCook:

European way of making beef stock is 24-36 hours. Old French chef used to hound me about that always.

When strained and cooled you can stand on the surface of the stock.......(LOL )

Very intense flavor. Does not go back into the bones. Heck the bones are so brittle after this they literally fall apart.

[bohica]

I find this thread interesting.

I've been making beef stock the same way the last 20 years, pretty much as explained but with much greater time, 30-36 hours generally.

Somebody once told me I was simmering so long I was putting the flavor BACK into the bones, I called him crazy.

Your thoughts?

No fear Randy....You are not alone.