About the ingredient beef stock. Including 991 recipes with beef stock, nutrition data, where it's found, and video.
Beef stock, bouillon, or beef broth is a flavoured water preparation made by simmering various ingredients in water, including some or all of the following. Beef, leftover cooked meat, is often used along with beef bones.
Fresh meat makes a superior stock and cuts rich in connective tissue such as shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry to provide a richer and fresher-tasting stock. Quantities recommended are invariably in the ratio of 1 part fresh meat to 2 parts water.
Veal and beef bones are most commonly used. The flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which gets converted into gelatin that thickens the liquid.
Stock made from bones needs to be simmered for longer than stock made from meat. Pressure cooking methods shorten the time necessary to extract the flavour from the bones.
A combination of onions, carrots, celery, and sometimes other vegetables. Often the less desirable parts of the vegetables (such as carrot skins and celery ends) are used since they will not be eaten.
The herbs and spices used when making beef stock depend on availability and local traditions. In classical cuisine, the use of a bouquet garni (or bundle of herbs) consisting of parsley, bay leaves, a sprig or two of thyme, and possibly other herbs, is common.
This is often placed in a sachet or tied together to make it easier to remove once the stock is cooked.
Today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes in the US or oxo cubes, after a common brand of stock cube sold in Britain or cooking base.
Beef stock is usually found in the soups section or aisle of the grocery store or supermarket.
Beef stock is a member of the Soups, Sauces, and Gravies US Department of Agriculture nutritional food group.
|British (UK) term:
|bouillon de boeuf
|caldo de carne
There are 991 recipes that contain this ingredient.
Take your beef ribs to the next level with this web marinade that imparts incredible flavor deep into meaty beef ribs. Whether you're grilling, smoking, or using an Instant Pot for tender fall-off-the-bone beef ribs, marinate to start things off right.
Tomato Gazpacho recipe
A French onion soup that boasts an abundance of caramelized onions and a deep, rich color achieved with a secret ingredient. This addition enhances the depth of color and adds a subtle backdrop to the soup, perfectly complementing the sweetness of the caramelized onions.
A beef vegetable soup made with homemade stock made one day ahead, featuring tender shredded beef, diced vegetables, and fresh herbs. A comforting and flavorful meal loaded with beefy goodness.
Basic Swedish Meatballs recipe
Hearty Bean Soup recipe
BBQ'd Lamb Loin stuffed with semi dried tomatoes and asparagus spears and served with bush tomato chutney and sauteed English spinach.
Mom's Cream of Broccoli Soup recipe
A healthified low-fat version of onion soup for your slow cooker.
Cabbage Beef Casserole, a dish that is not only satisfyingly subtly sweet but also a testament to frugality and the art of stretching one's dollar! Easy to make with simple ingredients and feeds a hungry family.
Delicious pork chops are seared in a hot skillet, sugar snap peas are cooked in a flavorful broth, which makes this one-skillet meal that's quick, easy to prepare and perfect for a week day dinner.
Creamy, delicious Italian rice. Simply flavoured labour of love.
Meatballs with Milk Gravy recipe
Beef and Broccoli Stir Fry recipe
Spicy Sesame Beef Stir-Fry recipe
The spices used in this recipe give these little meatballs a Moorish influence. A variation of a popular item at tapas bars, these albondigas can be served in a broth or with a sauce for dipping.
Bert Greene's Peppered Chili recipe
A tex-mex style beefy chili chock-full of beef, beans and mushrooms.
A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!
Smoky Pumpkin Soup recipe
Wow, the pot roast came out so flavourful and the gravy was also very tasty. We thinly sliced the leftover, used in sandwiches and wraps. Bravo!
So to start off with the first post, I decided to make a meal that screams of comfort food. Whilst it does take a bit of a while to get the meal done, once you take that first bite, heaven couldn’t seem closer if you were Adam trying to touch God’s finger in the “Creation of Adam” fresco created by Michaelangelo. The meal I speak of is Cottage Pie. There is much debate as to what exactly a cottage pie is and how it is different to a Shepherd’s pie...I don’t know. The dominant theory is that Sheperds pie uses lamb mince, whilst a cottage pie uses beef mince. I don’t know about you, but the term “Sheperds Pie” does not get my tastebuds going quite as well, so I prefer the term cottage pie. Besides, comparing the price of ground (mince) beef to ground lamb, a student would pick up the beef mince in a heartbeat without even so much as glancing at the lamb in the meat section. This cottage pie that I made is full of flavour, and just makes you want to cuddle up next to a fire and watch TCM movies all day either by yourself, or with a significant other. Here is the recipe: