Chef Frank makes Beef Stock

Knowing how to make beef stock is an essential skill in professional kitchens. It's a great skill to have at home as well. This is the basic method for doing at home.

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock

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For a large batch about 3 gallons
Heat oven to 350 degrees F/176 degrees C

8-10 pounds/3.6-4.5 kilos beef bones
10 small carrots
1 head celery
3 large onions
1 head garlic
6-8 oz/170-226 g tomato paste
1 small bunch fresh thyme
2-3 dry bay leaves
1 tbsp black peppercorns
4 gallons/15 L water

[caseyrogers]

My first job out of culinary school was a French place and I use to have images of me skimming the stock playing in my head when I would close my eyes at night.

[chaseparker]

Frank! I've been watching your videos for a few years now! You never let me down whether on epicurious or your channel! I wish I could learn a lot more from you. Cooking is my passion and I love knowing the breakdowns.

[quaidrasmussen]

23 year old college student. Been watching franks videos for awhile. Just wanted to say thank you for making high quality cooking a tangible thing for everyone.

[jakestrauss]

Hello, I am a professional cook but I've never been to culinary school. The trick with putting the ice water in the sink with the hot pot of water to cool it down is so nice to know! I used to fill up hotel pans and dump some ice in it and hope it didn't dilute it too much, but this method works so much better. Your channel is the best, we can all tell you've worked in a ton of kitchens and have lots of invaluable experience for us youngsters starting out.

[ttozzy]

Super detailed and easy guide.. thanks mate.👍🏻

[jagerzaku]

Finally a good beef stock guide. Thanks frank!

[avalonroyce]

I'm 25 years old and still don't know how to cook. I've been learning since December and decided that making homemade stock is, not only cheaper, but a basic skill that I must learn. Thanks for this!

[backpackerinprogress]

I love the frozen water bottle trick. I’ve always promised myself I’d buy an ice wand when I no longer live in a tiny apartment but that’s a way more cost-effective method!

[haroldpollock]

Hello chef Frank - What a great show! I really appreciate your friendly, clear instructions and explaination of, not only WHAT TO DO, BUT WHY. Thank you, Warm regards

[kehanamaratunge]

Honestly I’m so happy with the fact that Chef Frank has videos in detail like this so that we can all learn from him. Awesome!

[liahfox]

Great explanation in the difference between broth & stock. If you use fire to cook, what I do is put the whole pot in the oven at between 260f, and 280f temperature, depending on how fast I want it to reduce. It's going to bubble very slowly. You get a much more controllable 360 even heat, and because it evaporates much slower you don't have to worry about humidity, and clean up of everything is much easier.

[redoorn]

Nice.
Probably the best demonstration of the entire process on YouTube.
Thanks, Chef.

[VerhoevenSimon]

Thank you for the detailed description, and highlighting the food safety tips.

[shellycarter]

The 2 liters and 1 liter frozen waters are awesome! I just had a full shoulder replacement surgery and the hospital gave me an “ice” circulation system to help with pain, bruising and swelling. I use 4 frozen 20 oz bottles to put in the system with the required water. Not only does it last longer than using just ice cubes, the water that circulates through my ice mat is much colder for a longer period of time! AND the bottles of water, as you’ve said, are just placed back into the freezer for reuse! A bit more off topic, prior to my divorce in 2020, weeks had 3 very large doggos. They had a 5 gallon bucket of water outside refreshed twice daily. I’d put in a frozen 2 liter of water and it kept the water cold for them constantly! I absolutely LOVE this idea for fast cooling homemade stock!
Thanks for all of your amazing videos!!!

[thestudentcafe]

The best explanation for making beef stock on YouTube. Exact information and a superb final product. I found this very useful. So easy to watch and the added bonus of a REAL professional chef, who doesn't 'BIG' himself up. As genuine as they come. Just a great presenter. Really enjoyed this video.

[krisinsaigon]

I have a big tray of beef bones in the oven roasting now, some of them cut open exposing their marrow, some joints with connective tissue, some of them from the neck with scraps of meat. I am looking forward to having this, I live abroad and I want stock so I can make traditional British food. Thanks so much!

[VincentVega]

Always enjoy watching your videos. No fake vancy stuff just. You can really see that you love to cook. I'd love to be your student :)

[aaronhess]

Thank you for defining the difference between stock and broth so succinctly.

[janamerican]

What an awesome video! Good good info!

[Sillypants]

Just wanted to say your videos are always so helpful& informative, you’ve helped me so much throughout my cooking journey. Appreciate you Chef Frank!