What bones for beef stock
I finally may have found a somewhat local source for veal bones and want to start making stock in earnest. I've done chicken and turkey stocks before but for those I use entire carcasses. I've browsed around a bit and haven't really found any concrete info on what bones I should be using.
Before I make the trip to the butcher (he's about 30-40 minutes away) I'd like to know what to ask for. I've seen a couple references to avoid marrow bones a bit, and some references to neck bones, but I'd love to read/learn more about exactly what I want.
My goal is a rich nicely thickened (gelatin) stock that I can use for a delicious soup, or as a base for my sauces.
Thanks!
Best Answer
To get that gelatin you're looking, you need joint bones and lots of them. The back, neck, tail are great for that. If you've ever made Ox tail soup you'll know what I'm talking about as you'll get a really thick coating on your tongue from the gelatin that is disolved from the tail's connective tissues.
The reason for avoiding marrow bones is because it can make for a cloudy stock if the marrow gets broken up and the fact that marrow bones don't generally have the highest amount of connective tissues. Cloudy stocks also are caused by boiling of the stock instead of simmering.
Typically when making stock bases, you want them to be as clear as possible so you can use them for just about anything. A cloudy stock doesn't make a consomme look very nice. However, if you are just going to use the stock in items which don't demand a high amount of clarity then don't worry too much.
When you go to your butcher ask for knuckle bones(joint bones) and chine bones(back bones) as your first choice.
Pictures about "What bones for beef stock"
What bones do you use for stock?
In order to make the most nutritious broth, it's best to use a variety of bones \u2014 marrow bones, oxtail, knuckles, and feet. You can even mix and match bones in the same batch.What beef bones are best for stock?
The best bones for the best bone broth (beef or chicken bone broth) include:- Knuckles.
- Joints.
- Feet.
- Marrow bones.
- For added flavor incorporate meaty bones like oxtail, shank, and short ribs.
- Chicken feet (not included in this recipe) contain loads of gelatin and are less expensive than other gelatin-rich bones.
Can you use any bones for bone broth?
A real bone broth is made with bones and cuts of meat high in collagen, like marrow, knuckles, and feet. While beef is the meat most people associate with bone broth, it can also be made with lamb, pork, chicken, veal\u2026 you name it.Can I buy beef bones for stock?
You may also be able to buy bones at the grocery store. Just stop by the butcher counter and ask. Last week, while at Earth Fare, I was excited to spot a freezer of bones in the meat department. It was fully stocked with bones for making making soup and broth \u2014 an exciting find in my world.How To Make Beef Stock | The Guide To Perfect Stock
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Felipe Balduino, Ruslan Khmelevsky, Ruslan Khmelevsky, Ruslan Khmelevsky