*Hey Guys! I hope you enjoy this super easy Beef stock! for easy and delicious recipes and tips on cooking be sure to Subscribe and follow me on Instagram!* instagram.com/chef_jamesmakinson/
@@80sailors powder to thicken it, not unless it's a problem for you. if it tastes good that's enough, the more you reduce it the more gelatinous it should be. unless you add more water.
@@ChefJamesMakinson Hey James your my favourite chef on yt. Its very pleasant to listen to your instructions! Please keep it up, your cooking skills are top! Thanks for showing all this gratis! :)
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!
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 THYME!!!!! Crimes against Humanity!!! Yeah..gotta roast them bones... Excellent tutorial buddy! A straight forward no fuss method! Nice one!
Hey Buddy!! thank you! I have a BBQ sauce recipe coming out next week! haha you should! I do like garlic but not everything should have it, like when I make other sauces. yeah, no Thyme, and most of the people in my town didn't even know what it was in Spanish and it's not uncommon but it's not as common as parsley, which they use for almost everything! but it's funny because thyme is used all the time in France! haha
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!
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!
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! ❤😂😊
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!
Hey Faux! yeah it turned out good! I just made chicken stock myself yesterday! haha i like to keep up on it. not a problem! Ii would like to make some lamb stock but lamb is a bit hard to get.
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
thank you so much for the nice compliment! :) the next recipe will be out next Tuesday! and I just streamed another video on Twitch today! have a great week!
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.
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.
Hey chef. Hope you’re well. Your productions has really improved wow. And your uniform looks really familiar lol. Did you use beef knuckle? I always like roasting with tomato paste myself but as always this is a great explanation of a fundamental process. Well done. Also. Proper jiggle chef!
Geoff!! how are you doing?! thank you! a lot has happened this year, my father and grandfather both passed away in August and I had to flay back home. I have had that chef jacket for about 7 years, still going strong! haha the butcher gave me some neck bones, lots of collagen with them! yeah I know a lot of people do but in London we used to do it without and add it later if we used it. how is everything going? I hope all is going well with you and business! :)
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First, this is brilliant. I made a stew with this that my grandma and later my grandpa made for me (the Irish love stews :). I have a hard time throwing anything away though, so I basically scraped the bones clean, including the marrow as much as I could get, and blended it. I wonder if that has any negative effects and if I am just being silly doing it. By the way, watching this for the second time now, shared it with me Ma. Me da now wants me to make him stews, even offered to pay for them lol. I feel like I owe you money now ;)
The max time I've been in the kitchen doing beef stock is 8 hours, or as I like to time it, 1l of wine 😁, following Escoffier's recipe. I'll be trying your version next :)
I usually skim the stock scum at the top during the first 30 minutes to prevent cloudiness. (The cloudiness doesn't matter in many stock uses though. But, I've never experimented with skimming vs not skimming before clarifying to see if it makes any difference.)
Looks and sounds great. I love making stocks and always have cubes of Demi glacé in the freezer too. I find that I save time using an instant pot since I used to let beef bones especially go for more than 24 hours and up to 48.
Assuming you're still in a rental unit, clear the top shelf of your pantry and stow the bigger pot you should definitely have. If you've already done so disregard. I've been watching for some tyme, I just needed to brush up on my stock today...liked, loved, subscribed.
I think it's worth portioning the stock even smaller. Frequently I'll be making a pan sauce for a piece of seared meat, and having a small portion maybe 100g of gelatinous beef stock to throw in makes ALL the difference.
When I do a stock, I portion out some larger for soups, some medium, and then I fill an ice cube tray or so with the rest, and when I'm making other things I will pop in a cube or two for richer flavour.
i do almost the same, but i use butter for cooking the meat and the veggies fisrt and deglaze and reduce with stock a couple of times to get more flavor.
We had a big New Years dinner with a few people over so we had a lot of prime rib used all the leftover bones to make stock using this method, even though they were already cooked bones and not just leftovers you get from a butcher just made stew with it and it turned out 10x better then anything I ever bought from a store.
I love learning something new, and this video taught me an important step for making beef stock. Everything I learned about making beef stock was from my mother, and it was wonderful to know all the ingredients were correct... except for one thing. I did not know that you roast the beef bones! Hanging head and slapping forehead. Do'h! Will do this the next time, and forever after!
Hey James! Wow, what an amazing stock! It is really the small things, such as not coating the bones in the tomato puree, that makes a big difference! Thanks for the great videos! Keep it up!
I use Knorr stock cubes, the ones Marco Pierre White used to advertise and they are pretty good. I really don't have a day to spend making stock cubes and to be honest I don't think I could make them as well anyway.
Chef James this is beautiful thanks so much. May I ask you a question, how do you recommend cooling a chicken/beef stock? I’ve heard you shouldn’t let it cool slowly because of bacteria growth, is there any truth to this? I usually freeze water in gallon sized zip lock bags and dunk the bags directly into the stock and sort of blast cool it. ANY help would be appreciated thank you again.
Hey John! of course! its funny but here in Europe they normally let food cool either in a blast fridge (not a blast freezer) or outside and yet no one that I have heard of, has ever had food poisoning, then again. I don't let it stand for more then an hour outside as I have gone through to many servsafe courses! haha I normally put stock or soups in the fridge until they have chilled then freeze them. Its just safer that way!
Hello friend, hope you are having a good week. Here watching and supporting your content friend. Awesome Chef😊👍🏽. See you in the next video. Stay connected and keep in touch.
Yup. That's how it should look folks. The first time i managed it, I literally yelled YES lol. No dried thyme in Spain? Fresh is preferred but I would likely use a little dried if I wasn't able to grab fresh sprigs
Brilliant video James I’m going to try and make a bone marrow jus i had it on a fillet steak over the weekend and it was delicious. This stock is the perfect base to the sauce thanks pal for sharing. Loved it.
Hey buddy!! thank you so much! yes this is a very good base for many sauces! how have you been!! its been awhile, a lot has happened since we last talked, my dad passed and I'm trying to get more projects going. I hope you and your family are well! it been raining a lot here, reminds me of the UK! ;)
WOW it looks absolutely delicious! 😋🌹👍👌💐🌻🦚🐝🏔️🍃🌞 Thank you so much for always sharing delicious recipes! 😋👌😊🌹 I'll look forward to your good videos! Have a nice day! 👍👍30👍👍 I truly enjoy this yummy recipe from beginning to end 👌🌹 Thank you for sharing this recipe my friend 😋🌹👍👌💐😍😋
Great video! Altho one thing I don’t understand is why so many videos show people making stock in a pot which is far too small for the amount of liquid they use initially? I know it will be reduced anyway but seems risky
Nice video James, you remind me of Sledge Hammer: Trust me I know what I am doing!!!😅 Anyways, i remember when I was an apprentice we made that sauce every week in a 150 liter Palux kettler. In Germany they prepared it with the greatest enthusiasm ever like it was a very very important preparation. They love sauces you know. They called it Schwarzes Gold "the black gold" because they reduce it so much ( not every kitchen ), from a huge kettle to some jars. In my opinion, sometimes too much reduction. Some flavours got lost in my opinion I think in Spain or Italy they don't use it that much. Salu2
What is your experience with pressure cookers? Modern automatic ones go to 115-120C water temperatures and I often let is cool down after only 2 hours. i will try your recipe with 12 hour no pressure and see if I can taste the difference :)
Mine just finished cooking we did 16 hours in 1 large stock pot. Looks like about 5 quarts after straining. Hoping ours looks like yours after resting in the fridge
I like that you show you can use whatever pots you have to make stock, my kitchen is tiny and I think my stock pot is about 6 Litre and I have one that is5 Litre and small dutch oven I might need one other pot, but I can see this being a day off project.
Ain't Nobody got Tyme for that, just kidding great stock, you can even reduce it further and put in in a dehydrator to get a leather like bouillon cube substitute
Thanks for the video! After making the stock I scooped off the fat from the refrigeration step, re-melted it and put it into a separate container. Is this fat worth using in dishes itself or should I just toss it? Thanks!
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.
Besides other videos I absolutely love this basic playlist. Would love to see more of it. Especially a basic video just about different cutting techniques of vegies and meat and a basic video about egg cooking techniques. By the way looking at the cuts of the bones, are those cannon cuts (hope its the right term for the part below the knee)? And are these skinned?
Bravo! This was great! Can you give some more specific information on how much to use for a soup/sauce or other. Like half of this for a 2 liter soup or something similar. Because I have no idea! ;-)
