The beef stock is the base of all stocks.
Stocks based on fish, poultry or vegetables,  have small changes in the manufacturing process and ingredients but it is based on the same principle.
Difference between stock and broth :
stock must contain bones in addition to any meat and seasonings. Broth is made from meat and seasonings without bones.
As a result, it is technically incorrect to refer to a vegetable broth as a vegetable stock.However, the two terms are fast becoming interchangeable in the vernacular. The technical differences are becoming less important in general use.That being said, stock will have a different texture and mouth feel as a result of the colagen extracted from the bones and connective tissues. A chilled stock will, in fact, have a semi solid, jell-o like consistency from the colagens.
So for stock we use browned bones. How do we get this ingredienten. French term for browning bones is : Pincee

1. pre heat oven till ± 180° C.
2. heat a  baking dish on the stove with little oil
3. put the bones slowely in the dish
4. put the dish in the oven
5. Keep turning the bones once in a while.
6. Keep turning till you have the desired color.
7. dispose the fat/oil and cool down the bones

Materials needed :2 cooking pans (marmite) of 15 and 20 liters capacity
A conical strainer
One broth cloth washed& wet
1 smal container for waste
1 tupperware box
A skimmer
1 large ladle
A red cutting board ( red is used for meat)
Latex gloves

  • Put the browned bones and blanched meat in a pan
  • add the cold water
  • Heat the stock just under boiling point. Keep removing the foam that comes up from the bones.
  • add the Bouqet garni slowly in the stock then ad spices
  • keep just under boiling point for about 2 hours
  • make sure the added beef is cooked well
  • after 2 hours remove the bouqet garni
  • pass the stock through the conical strainer with a broth cloth in it to remove dirt and other stufs
  • let it cool down before you put it in the fridge

Don’t cook the stock .The stock will become “blind”. Also remove the bouqet slowly since it also has affect on the clearness. When the stock is still “blind” you can use a “clarifique” to make it clear again. Clarifique ( use egg white and minced meat and mix it together) add it to the cold stock. Then slowly heat the stock….the egg white and meat will take the particles in the stock which make it blind to the top…remove the foam till nothing comes up anymore. Do not cook the stock!

To add salt to the stock just messure the stock and add 1% salt.

Results

The stock is well cooked when:
– The stock is clear and free from floating particles
– The stock tastes good..

 

Serving a clear stock ….just chop some chives and celery,parsley …add some black pepper

Happy cooking

 

Chef Marcel

Beef Stock
Recipe Type: stock
Author: Chef Marcel
Prep time: 40 mins
Cook time: 3 hours
Total time: 3 hours 40 mins
a stock made from beef bones and vegtables.
Ingredients
  • 300 g carrot
  • 300 g leeks
  • 200 g celeriac
  • 200 gr onion
  • 1 kg (cleaned and blanched) beef shank
  • 4 kg oven browned shanks
  • parsley and celery stems
  • Gr 7 bay leaves
  • 20 pieces crushed black pepper
  • 5 gram thyme
  • 12 lt cold water
Instructions
  1. Put the browned bones and blanched meat in a pan
  2. add the cold water
  3. Heat the stock just under boiling point. Keep removing the foam that comes up from the bones.
  4. add the Bouqet garni slowly in the stock then ad spices
  5. keep just under boiling point for about 2 hours
  6. make sure the added beef is cooked well
  7. after 2 hours remove the bouqet garni
  8. pass the stock through the conical strainer with a broth cloth in it to remove dirt and other stufs
  9. let it cool down before you put it in the fridge
  10. to add salt : generally rule of thumb : 1% salt
Notes

Happy cooking!

Chef Marcel

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