Beef stock isn't really common in my country in supermarket and it's disheartening to see how many recipes use it online. Do you guys make your own?
>>22038338No I buy it from the store where it is plentiful.
>>22038338I make veal fond instead as you can use it for everything.
>>22038338Do you just not save the juice/fat from when you cook?
>>22038338Beef stock is common available in my country. I use it sometimes. Chicken stock tastes better though in my opinion, and can be used as a substitute for most dishes asking for beef stock.
>>22038414Saving it doesn't yield enough unless you're somehow doing a massive amount of meat though.
>>22038338No. I buy vegetable or mushroom broth or Better than Bouillon vegetable or mushroom broth concentrate. I hate meat broths.
>>22038338Guys, should i buy a bunch of bones from the butchers and boil them for the stock?
>>22038772No, buy shanks.
>>22038338yes, its very easy. buy beef soup bones at your local butcher, usually shin, knee, and you could get some oxtail or neck bones for more flavor. for a dark savory stock take the shin bones and rub tomato paste on them, quarter 2-3 onions add some neutral-flavored oil to the onions and roast the bones and onions in a 400+ degree F oven for 30-45 minutes or until the onions have turned black and bones are roasted. if you want a clear light stock don't do that, instead bring a pot of water up to a boil and blanch the bones for 30 seconds to 2 mins and then scrub them clean of any blood or impurities. regardless of which you choose, dice a few white onions(you want at least 1 onion per pount of bones but ideally more), a couple of carrots, more carrots = a sweeter stock so i like to do half the amount of carrots to onions, then i also do the same amount of mushrooms to carrots.once finely diced saute in a large stock pot in beef tallow, after 3 to 5 minutes add your bones either roasted or blanched and add the roast onions if you roasted any, add one bunch of parsley, 1 spring of thyme, 3 bay leafs, 1 head of garlic cut to expose all the cloves, and lastly a handful of peppercorns, add enough water to cover everything by at least 1 inch bring to a boil then back it down to a simmer and skim the scum of the top every few hours. after a min of 4 hours but ideally closer to 12-16 take a colander over a pot and line it with cheese cloth and drain your stock. if the water ever gets to low just add more and keep boiling, after 4+ hours its done when you get a consistence you like.
>>22038338You really want to make your own stock. Otherwise just use chicken soup cubes fro everything.
