Beef Bones 1kg – Great Value
Beef Bones 1kg – Great for Stocks n Soups
Beef Bones 1kg – Order Today from N&C Produce – Call 07932 686498 to place an Order
Beef Bones 1kg – Just Superb
Stock and Gravy Bones
There’s nothing like a proper homemade stock made with raw bones.
Our stock bones, trimmings and carcasses have received a great response from enthusiastic home cooks, who make big batches of stock for the freezer for hearty soups and full-flavoured gravies and sauces.
What do Butchers do with left over bones – Beef Bones Scottish 1kg
After rendering, part of this waste is usually reused as meat and bone meal for animal feed, fertilizers and bulk pet food ingredients.
This procedure is costly due to the disposal ages for bones represent a significant expenditure expense for the slaughtering, meat and fish processing industries.
Can I buy Beef Bones 1kg for Stock – Beef Bones Scottish 1kg
Ask if they can order them in for you – this is an easy solution often provided at stores. Butcher shops often have bones in the back.
Sometimes they will even cut them down for you. Same goes for the meat departments of grocery stores. – Beef Bones 1kg
How to make Beef Stock
The trick with stock is to roast the bones first to get some caramelized flavour going, then to slowly heat them in water until a bare simmer, and then let them cook that way, gently, for a good long time.
With beef stock, it helps to include some beef scraps or stew meat, as well as aromatic vegetables and herbs.
Also, a few veal bones will help provide gelatine to the stock.
Beef Stock vs. Beef Broth
Labels on products in the soup aisle use the terms stock and broth interchangeably, but in culinary terms, they two are not the same.
Stock is made from bones and cooked long and slow to extract flavor and nutrients from the bones and any meat and fat left on them.
Sometimes vegetables and chunks of meat are added, too, but not always.
Stock also has no or minimal salt. Beef Bones 1kg
If you taste stock after it’s made, you may think it has little flavour or the flavour is “off”, but don’t fret. Its flavour will perk up when you add salt to the recipe you use the stock in. Beef Bones 1kg
Meanwhile, broth is traditionally made using meat, vegetables, and seasoning.
Because it already has seasoning, it’s more palatable when consumed straight.
If you use broth as an ingredient in a recipe, remember the broth is already seasoned when you add salt.
Storing or Freezing Beef Stock
Refrigerate beef stock for up to 1 week.
Leaving the layer of fat that forms on it on top of the broth once chilled will add a protective layer against bacteria while the stock is in the refrigerator.
Freeze stock for 3 to 5 months in freezer safe, zip top bags or freezer safe canning jars (leave an inch of room at the top for expansion as the broth freezes).
Freeze in recipe-ready amounts.
If you have a little remaining, freeze the stock in ice cube trays.
Once frozen, put the frozen beef stock cubes in a zip top bag for use when a soup or stew needs just a little more liquid or flavour.
Ingredients
- 2 to 3 kilo meaty beef stock bones (with lots of marrow), including some knuckle bones if possible, cut to expose the centre marrow, and include at least a couple veal bones if you can, for their gelatine
- 1 pound stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
- Olive oil
- 1 to 2 medium onions, quartered
- 1 to 2 large carrots, cut into 1 to 2-inch segments
- 1 large celery rib, cut into 1-inch segments or handful celery tops
- 2 to 3 cloves garlic, unpeeled
- Fresh parsley, including stems and leaves
- 1 to 2 bay leaves
- 10 peppercorns
Method
- Preheat the oven to 230 Celsius
Roast the meat, bones, and vegetables:
Rub a little olive oil over the stew meat pieces, carrots, and onions.
Place stock bones, stew meat or beef scraps, carrots and onions in a large, shallow roasting pan.
Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned.
If bones begin to char at all during this cooking process, lower the heat.
They should brown, not burn.
When the bones and meat are nicely browned, remove them and the vegetables and place them in a large (12 to 16 quart) stock pot.
Place the roasting pan on the stovetop on low heat (will cover 2 burners).
Pour 1/2 cup to 1 cup of hot water over the pan, and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan.
Pour the browned bits and water into the stockpot.
Add celery tops, garlic, parsley, bay leaves, and peppercorns to the stock pot.
Fill the stock pot with cold water, to 1 to 2 inches over the top of the bones.
Put the heat on high and bring the pot to a low simmer. Reduce the heat to low.
If you have a candy or meat thermometer, the temperature of the water should be between 180° and 200°F (boiling is 212°F).
The stock should be at a bare simmer, just a bubble or two coming up here and there.
(You may need to put the pot on your smallest burner on the lowest temp, or if you are using an oven-safe pot, place it in the oven at 190°F.)
Cover the pot loosely and let simmer low and slow for 3 to 6 hours.
Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
As the stock cooks, fat will be released from the bone marrow and stew meat and rise to the top. Beef Bones 1kg
From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface. Beef Bones 1kg
(Do not put this fat down your kitchen drain. It will solidify and block your pipes.
Put it in a bowl or jar to save for cooking or to discard.) Beef Bones 1kg
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