I have a receipe that requires 4 cups of beef stock. How do I make that?

Question

The receipes I've found throuh Yahoo all require beef bones, which I don't have.

Answer 1

I would use beef broth, personally. It comes in cans -- very easy. :)

Answer 2

You could buy it premade in a can. Beef broth can be substituted for beef stock if you don't need the gelling properties of the stock. Aside from maybe flavor, the significant difference between a stock and a broth is that stocks are made from bones and therefore contains collagen which helps to thicken up your sauce. One cup = 8 ounces.

Answer 3

I make homemade broth all the time, then reduce it to 1/4 the volume and store it in small containers in the freezer, for when I have one of those recipes you have. Here's how you make it.

Get about 4 pounds of meaty beef bones. Put them in a shallow sheet pan, and stick that in the oven at 325 oven for about 2 hours. You want to brown the bones in the oven. If they start to burn, remove them. You can't use burnt bones in stock.

After they are browned LET THEM COOL completely. If you put them in the stockpot when they are hot, they could explode and really hurt you.

After they are cool, put them in a pot large enough to hold them, and just barely cover them with cold water. Add an onion cut in half, 3 carrots scraped, 1 rib of celery cleaned, a sprig or two of parsley. (NO salt or pepper!!!!) If you have any beef leftovers, you can throw those in, too. It'll just add to the flavor

Bring this to a boil, lower heat, and simmer, covered, but with the lid slightly ajar, for 4 hours.

Remove all bones and vegetables, and pour through a colander with cheesecloth or a flour sack towel inside it. Return the strained broth to the clean stockpot and boil until the stock is reduced by at least 1/2. (You can reduce more so you can store more in a small place (freezer), then reconstitute it with water when you use it in a recipe)

Cool the stock by filling your sink with ice and a little water, and lower the stockpot into the sink. Stock needs to be cooled as fast as possible. Put it into the fridge until it is cold, then lift the hardened fat off the top the next day.

I store beef bones and leftover beef scraps in my freezer until I get about 5 pounds accumulated, then I make stock.
I do the same with chicken bones/meat.

Don't put potatoes in your broth. It makes cloudy broth.
Don't leave the fat in the broth. It can make the broth go rancid faster when it is being stored. (Don't worry, you can add all the fat you want when you use the broth in a recipe)

Answer 4

Bouillon cubes work good, but are very high in sodium. Wylers makes powdered stock also. You can use canned beef broth. The best thing I have found is a jelly-like beef base in a jar near the regular boullion. It is very concentrated and is used to make soup and gravy.

Answer 5

Basic Beef Stock

INGREDIENTS

* 6 pounds beef soup bones
* 1 large onion
* 3 large carrots
* 1/2 cup water
* 2 stalks celery, including some leaves
* 1 large tomato
* 1/2 cup chopped parsnip
* 1/2 cup cubed potatoes
* 8 whole black peppercorns
* 4 sprigs fresh parsley
* 1 bay leaf
* 1 tablespoon salt
* 2 teaspoons dried thyme
* 2 cloves garlic
* 12 cups water

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots 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.
2. 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. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
3. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
4. 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.

Answer 6

Most Supermarkets have liquid or tablet Beef Stock. If not just cut up some pieces of meat and boil them up. You could substitute some Vegemite or Marmite to give it the flavour as well.

Answer 7

Canned Beef Broth
Beef Bouillon (cubes or granules)

Answer 8

Use stock cubes if you can't make your own .... Even better, go to the store and buy tubs of ready made stock.... If neither of those is available buy beef consomee

Answer 9

You can buy beef stock in the grocery store -- look in the soup aisle.

Answer 10

Go to the store and buy the Beef boullion cubes!!