Brown Beef Stock Like a Pro Chef!

How To Make A Brown Beef Stock? Today I will show you how to make this super easy Beef Stock and what goes in it! This recipe is a base for many more delicious dishes, and you will see the difference between making it yourself. Compared to buying it. Not only is it cheaper, but MUCH healthier as well since you can control what you add to it.

#howtomakeabrownbeefstock

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Beef Stock - 2 Quarts / 2 Liters
- 4 lbs, 2kg Beef or Veal bones neck bones
- 2 lbs, 1 kg Beef or Veal trimmings optional; not needed if bones are meaty
- 5 medium Onions skin left on, cut into large pieces
- 2 Leeks rinsed well to remove dirt, cut into 1 inch pieces, use white and green parts
- 6 Carrots cut into 1 inch pieces
- 2 Celery stalks cut into 1 inch pieces
- 10 sprigs of Fresh Parsley including stems
- 6 sprigs of Fresh Thyme
- 2 large Bay Leafs
- 8-12 whole Black Peppercorns
- 1 small can of Tomato Paste
- (4 cloves of garlic optional)
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Preheat Oven to 200C
-Place the bones (in a single layer) on oven tray.
If you add the veal trimmings, scatter them around the bones.  
-Roast in oven for 1 or 2 hours or until bones are golden brown on all sides.  
-Remove tray from oven and place browned bones in a large stockpot.
-Add all remaining ingredients and add enough water to fully cover. 
-Bring to a boil, then reduce heat to a gentle simmer and let cook for at least 5 or 6 hours, overnight is better.
-Turn off the heat and let the stock cool, so that it's easier to handle. 
after the stock has cooled, use a slotted spoon or tongs to remove the bones and cooked vegetables, discard everything.
-Strain the stock through a fine sieve to remove all the small particles. 
-Refrigerate overnight and the next day remove ALL congealed fat.
-Portion the stock into containers.
-Label and date containers, then freeze for many months.
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Timeline:
00:00 - Intro
01:25 - What are the ingredients?
02:41 - Mirepoix
03:14 - Herbs and Spices
04:32 - Bones
06:21 - Tips on roasting the bones
07:44 - Let's cook!
09:01 - The amount of time
09:27 - How to Strain the stock and Tips.
10:24 - Results!
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[mikemorrison]

Just made my first 12-hour beef stock at home, and wow, what a revelation! Store-bought stock now seems like nothing more than brown-dyed water. Calling this a massive difference would be an understatement. Real stock has this indescribable, unique umami flavor - it's familiar yet unlike anything you've tasted before. It's like discovering a new color; imagine only knowing blue and yellow and then suddenly one day seeing green for the first time. That's what tasting pure, true stock feels like.

[tom]

You really got that stock to stand up with all that Gelatin! that's a very good stock! I would love to see your Demi-glace recipe with beef tenderloin that would make my day! You are a very talented chef!

[ThingsToCook]

I love the aromatics....especially leeks. I don't use them enough but I should. I like the tips about not adding salt or garlic because then it's very tweakable later on to desired flavor profiles!! No Crimes against Humanity!!! Yeah..gotta roast them bones... Excellent tutorial buddy! A straight forward no fuss method! Nice one!

[martinsmith]

What an amazing beef stock! I can't believe how you got it to look like that!! I will try this at home and let you know how it turns out, you teach us so many things that most chefs don't! keep it up chef!

[beboom]

This guy is so underrated!
Only 360k followers is way too few for someone who puts out such quality content like he does...
I really hope his channel keeps growing, and I’d love to try his food one day!
Thank you!

[donfinch]

Perfect. And freezable too. I'll make this tomorrow, bit late today, and I even have my own thyme out the back. Thanks Chef

[cookingsimplydelicious]

Wow! This brown beef stock is absolutely a delicious recipe you made, thank you for sharing your recipe.

[SirPatriciaStewart]

Finally a proper stock on YouTube. Cheers, Chef! Maybe a video on consomme? Or demi glace?

[OneHotBite]

This is such an amazing process James. Such a labor of love but so so worth it! The jiggle is the best and homemade stock is always so much better than store bought. This was a fun watch my friend!

[PaddyJoeC]

This is the best tutorial on stock making that I have ever seen 10:46 OH YES absolutely magnificent Chef!!!

[somechad]

Absolutely amazing. You did an excellent job pointing out every little tip and trick to make the perfect stock. Thank you so very much!

[stints]

Hey Chef, not sure if this was asked in another comment but I'd appreciate a video that shows an easy (or not so easy) recipe that uses this. You say at the end you can just use a small portion with water but I'd love to see/watch an example and I'm sure others would as well. Great stuff. Looks crazy delicious.

[karenhunt]

I am so glad to see it was right to end up gelatinous. I was wondering what I did wrong when my ham stocks were turning out that way, though the flavor in soups and sauces was so good that I couldn't be too sad.

[marksimpson]

Im always extremely pleased when I search how to make something and I find an upload by you. You seem and sound very experienced and clear and you can articulate the reasons behind choices you make! That stock looks amazing! ❤😂😊

[fauxtaux]

That is positively gelatinous! I just put 5 quarts of white chicken stock in my freezer and am working on brown stock this week. Next week it is beef stock. Thank you kindly for keeping me motivated!

[wendybirdy]

This is the best video on beef stock that i have seen! and you explain it so well!

[MrKevin]

Seems we have similar taste, we both dont care much for white pepper but both love thyme. I love it and use it in most stocks and soups I make at the restaurant.

[simply_being_essy]

I love using beef stock in almost all my foods. That beef stock looks awesomely delicious and the brown color is just perfect! Thank you for sharing the recipe.. Looking forward to your next recipe dear

[Livoirienyvoitrien]

Magic, perfection, pure eating lust.

[TheLastPharm]

Thank you, good sir; you are a scholar AND a gentleman (tips hat while taking bow).