Beef Stock (with leftover short rib bones)
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Beef Stock Recipe 4 Lb beef shanks or short rib bones* 1 carrot, in large chunks 1 onion, in large chunks 1 celery stick, in large chunks 2 bay leaves a few sprigs …
# REALCOMENT
Hi Helen! I just made a stock like you sad. I made a borsh from it. It tastes amazing. Better then usually. But why do you need to discard meat. Can you eat this meat and put it into a soup? Or this meat doesn't taste good on your opinion?
Thank you for this recipe.
I go to the international market and buy about 20 pounds of any and all bony meats I can. Chicken, beef, pork, duck. Doesn't matter. Then I make a brown stock with them in a 10 gallon stockpot and reduce until I have about 1/2 gallon left from ~4 gallons stock, which is already rich because I simmer 24 hours. These make perfect little all purpose stock concentrate cubes and last about 6 months! All for about 20 bucks.
Thank you!
Would you make a video on fish stock?
I have a question. This looks a bit like a modern demi glace sauce. Are they the same or a bit similar?
Perfectly explained!
Damn well good explained. Did I say this was damn well good explained. That beef stock oh my was that looking jelly awesome.
if you use raw beef shank, should you trim the meat before putting in broiler to brown? then add everything into the pot? add the trimmed meat same time or before veg
as always it is very interesting is it possible to use bones already cooked ? thank you helen
Absolutely love your videos! Super informative and very professional!
superb!