Hi Sweet Friends, In this easy to follow cooking video tutorial, learn How to Make a Brown Beef Stock from Scratch using a method that is easier than Escoffier’s Technique. ⬇ BROWN STOCK RECIPE BELOW ⬇ ➡WATCH NEXT: ru-vid.com/group/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH&si=mgn3A6EB8_9b2P9y ➡ORDER MY BESTSELLING COOKBOOK HERE: marysnest.com/my-cookbook - THE MODERN PIONEER COOKBOOK - Nourishing Recipes from a Traditional Foods Kitchen. Already in its second printing!! Thank you!! 🍎FREE 250+ PAGE MODERN PIONEER COOKBOOK CURRICULUM: marysnest.com/cookbook-curriculum/ (No Email Required.) ➡If you enjoy learning how to be a Modern Pioneer in the Kitchen, consider SUBSCRIBING to my channel here: ru-vid.com It’s free! ➡My RU-vid Channel Home Page: RU-vid.com/MarysNest 🍎BROWN BEEF STOCK INGREDIENTS: 3 lbs Beef Shanks 3 lbs Beef Marrow Bones 1/4 cup Tomato Paste 1 Onion 2 Carrots 2 Celery Stalks 1 Bunch of Herbs 1 Cup Port Wine (or water with apple cider vinegar or lemon juice added) 🍎 PRINT RECIPE HERE: marysnest.com/how-to-make-brown-beef-stock-from-scratch/ As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest ✳KITCHEN EQUIPMENT USED IN THIS VIDEO: ►Half-Sheet Pan: amzn.to/49LTFj7 ►Large Stockpot: amzn.to/49mVQK8 ►Spider Strainer: amzn.to/48k0t6t ►Glass Bowls: amzn.to/3OT86tz ►Fat Separator: amzn.to/3EoQJe0 ►Mesh Strainer: amzn.to/3AoGZz9 ►Flour Sack Towels: amzn.to/3hW9nT9 ►Storage Glasses with Lids: amzn.to/42LgRLQ ✳ALWAYS IN MY KITCHEN: ►See EVERYTHING in My Shop: www.amazon.com/shop/marysnest ►Favorite Aprons: www.amazon.com/shop/marysnest/list/1TY5Q86EU2YT3 ►Flour Sifter: amzn.to/3XsJzyn ►Large Jar for Flour: amzn.to/3OhDbFV ►Masontops Fermentation Equipment: amzn.to/3GsewMQ ►Santoku Knife: amzn.to/3T6ybYT ►Maple Cutting Board: amzn.to/46zvHWc ►Large Enameled Cast Iron Dutch Oven: amzn.to/3TcsKIh ►Cast Iron Skillet: amzn.to/3gmRn3N ►ScanPan: amzn.to/40vwoym ►Slow Cooker: amzn.to/3gg6SL0 ✳RECOMMENDED READING: ►The Modern Pioneer Cookbook: amzn.to/3MBU8fo ►Nourishing Traditions: amzn.to/2PLIXTG ✳DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, Masontops, Cultures for Health, Farmhouse Teas (and Herbs), Survival Garden Seeds, GreenStalks, Redmond Real Salt, and More! ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ➡RELATED VIDEOS: ▶ How to Make a Simple Beef Stock: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1Q61_p-ajj8.htmlsi=-D-QkE5VEDZTCCqN ▶ Broth, Stock, and Bone Broth: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DHC68NdrPDs.htmlsi=HQa2qA2x2rXo8uAW ▶ 5 Ways to Use Bone Broth: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-G-lF1ayQ85k.htmlsi=ZiS3HNVYlHChjT7A ▶ How to Make Apple Cider Vinegar: ru-vid.com/group/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L&si=tm5uVFhme0UHp0-l ➡POPULAR VIDEO SERIES: ▶MASTER THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶RECENT VIDEO UPLOADS: ru-vid.comvideos ❤CONNECT: ►WEBSITE: marysnest.com/ ►ALL MY RECIPES and VIDEOS: marysnest.com/blog-and-videos/ 📬I’d love to hear from you! Mary’s Nest P.O. Box 342001 Austin, TX 78734 Thanks for watching!! Love and God Bless, Mary
Mary you've gained and additional fan in my husband. He came home one day and told me "I watched that lady with the blonde hair make a brew for colds using onions". He and I have both been sick throughout February. Apparently I've talk about your videos and remedies so much that hubby has begun watching you on his own!
I have her book on display on my open shelving in the kitchen. Apparently I didn’t secure it well enough because it slid and pushed off a small stack of dishes. When I came home, the hubby said, “Your sweet friend broke some of our dishes!” It was so funny! I’m still laughing that a) he said that and b) he knows she calls her viewers sweet friends.
Ha! I was still watching this video while getting ready this morning. Hubby came in to say goodbye and said, “Goodbye sweet friend!” Hahaha it was pretty good timing as I had just posted my above comment. Husbands are the best!
A wonderful brown beef stock process, Mary. And congratulations again on 1 million subscribers. Well deserved as you share so much wonderful knowledge.
Ok Mary…I bought shank bones from my local butcher and today I’m on this brown stock journey so for tomorrow’s Sunday dinner I can make beef and noodles. My husband has wanted this dish for some time and I have tweaked several of your recipes for his sodium free, less fat and less phosperous and potassium options to fit what I can safely serve him. You see I’ve probably mentioned that I need to cook EVERYTHING from scratch because my husband is on the Nash diet to keep his liver and pancreas happy and the dash diet for his failed kidneys. That’s the reason for all the tweaking but I need flavor or I just can’t let these recipes cross my lips.🤪. I’ll update you at another time how things go but I’m really hopeful for a successful addition to my recipe file!!!:):):)
It’s so nice to see you! I feel like this Grammy learns something new every time I watch one of your videos. The brown beef stock looks amazing. It’s a good reminder for those of us who are new to buying whole or half a cow to remember to ask for the bones. As always, the video is well explained and inspiring to try something new. Thank you sweet friend. 🤗
Fantastic! Just ordered a quarter of beef and selected ALLLLLLLL the bones and organ meat options. 😉I’m looking forward to having beef bones on hand-they can be hard to find for a reasonable price these days.
Love this recipe and can’t wait to make it using Port as you did. As far as acid, I have discovered balsamic vinegar is a tasty replacement for Worcestershire and I often add it with apple cider vinegar for extra flavor. I am dying to know why you have 2 coffee pots.☺️
So happy to your channel at and over 1 million now🎉. Funny story I lived with my Nana and I actually had no idea you could go to a store and buy stock until a few years ago (among a lot of other things that I find just shocking 😳). I love your channel; you do things differently than I do but with the same wanted outcome
Hi Mary, I have to say that it’s been a pleasure listening to all of your videos. My name is also Mary. My question is I’ve been looking through the videos to try and find where you put the link to the little whisk that you use when making yogurt. Would you please let me know where I can get that little whisk?
Mary, do you ever put a little bit of apple cider or white vinegar in either the baking or cooking the stock? When I'm slow roasting chicken, I will put some vinegar in to leach out the minerals. It gives me wonderful gelatin for the stock. I definitely will be trying this for the broth stock - I have learned SOOO much from you! Thank you for sharing your methods and tricks! My meals were OK before, but are definitely at a higher level of enjoyment now!
In place of the port or other wine or fortified wine, you can use a little vinegar or lemon juice, added to a cup of water. All of these will acidulate the water to help leach out the minerals. Thank you so much for being on this traditional foods journey with me! Love, Mary ❤️🤗❤️
Today I made your brown beef stock. OMG it's so delicious. My husband was poking his face into the kitchen from time to time. Curious about all the doings going on (plus the wonderful aroma). Lunchtime we had beef (our own grassfed bovine), steamed broccoli, fresh baked dinner rolls, and potato (our garden reds) doused with gravy made from your brown broth. It was awesome! We're still raving about your brown broth methodology. Really appreciate your video. I originally found you making beef tallow moisturizer. That's wonderful too.
Hi Mary. Great video, learned so much. That meat and veg, i would add some chopped boiled potatoes, put it in an oven proof dish, top with a 1/2" short crust pastry top...and make the best beef pie, ever. As regards storage, you said earlier in the video that sometimes the stock is reduced further. If I did so, reducing it (very slowly), to almost a paste, could I then dehydrate it and blend down to a powder? Many thanks.
You could definitely dehydrate the concentrated stock and then turn it into a powder. As to storing it… You would want to make sure that it’s really dry before keeping it at room temperature. I usually keep my dehydrated chicken stocks and beef stocks - that I’ve turned into powder - in the refrigerator… Just to be on the safe side. And I have to say… Your beef pie recipe sounds amazing! Thank you for the tip! Love, Mary
I just made it. Even though I haven't skimmed off the fat yet (I will do that tomorrow), the taste is outta-this-world. WOW! Mary, this is the best ever! I can't wait to make the French Onion soup for next Sunday's Easter dinner. Many thanks and Happy (pre) Easter! p.s. I have made your version of the chicken stock recipe again and again and again... It is Perfection! Again, many thanks. Alice
I always wondered how browned beef stock was made. Thank you for sharing all your tips! Using tomato paste to create extra browning is so smart. Can't wait to try this with my next batch of broth/stock. And I'm looking forward to your recipe for French onion soup. To be honest, the ones I've tasted have been oversalted so I'm not a fan, But I think your recipe may just change my mind. 💐 Michele
You’re reading my mind again😲 I’ve been mulling over why my broths taste blah I want flavor when sipping “bone broth “ so now I know stock has flavor. Can you treat chicken the same & get stock? I need flavor in my chicken broth but not sure if or how much or what to add to give me flavor. I’m going to can some of the stock even if I lose some of it’s gelatinous because cause I don’t have much freezer space. Mary you are a treasure please keep teaching us even repeating I always learn something 💕
Yes, you can definitely make chicken stock and I will do a follow up video about that later in the year. But the bottom line is you want to brown your chicken bones and your vegetables and a few scraps of chicken meat or skin and then use all of that along with the pan drippings to make your chicken stock. It will be incredibly flavorful.❤️🤗❤️
That looks so yummy Mary and i am so jealous of your big blue pot! I wonder how many people have mistakenly released that bottom tap of the fat separator before putting it over something? My Dad used to tell me as a kid how he used to use the fat part as butter on bread and jelly part of the meat in (UK) sandwiches. It was called beef dripping sandwiches that they would either had for lunch or dinner on the Monday. This week i made veg stock and saved some to add to my chicken stock and as i had saved enough bones, lamb stock. It was quite a mission with two large iron pots plus dinner on the go on the other two hobs for two days! I was lucky enough to inherit a jelly strainer, so i can leave the thing to strain whilst i am dealing with dinner. I don't always tend to separate the fat as i also use it for the base fat for that meal. It depends on the meat/ poultry. I like to freeze them in plastic containers and then take them out and stack them in zip lock bags to save space in the freezer. The great thing about doing these stocks during making dinner, was that i added some veg stock to the shepherd's pie i was making and today i added some chicken stock to a Thai chicken Massaman curry. Our primary/elementary school aged child was really enjoying the curry as with have gone from Cayenne ground pepper to dried chilli's. I added some raisins and courgette and swapped potatoes for yellow split peas as we were having it with rice. I use my little Tommee Tippee baby food puree blender to make the massaman paste and chop up the peanuts. (Also great to chop up homegrown dried herbs - not sponsored but saved me buying a herb grinder and the food processor is too much hassle for small stuff). I have always cooked from scratch but didn't know it was called traditional cooking but i am so glad that more people are doing this. I Mainly do it as i can't stand the store bought sauces as they are too bland and have far too much sugar and salt in them. Anyway, Take care Mary and best wishes from London, UK!
Will bottles say fortified wine on it so we know it will be stable longer? And how long will it last after opening? We don't drink and I haven't ever cooked with it, but several canning recipes I see now use wine to really amp up the flavor of soups and marinara sauces.etc. So I'd only be able to go from one canning recipe to another to use it up .
Great question. It generally won’t say “fortified wine“ on the label. But when you shop at a liquor store, you can ask the sales person to help you. Basically what you are looking for are fortified wines that have names like port, vermouth, Marsala, Madeira, and Sherry. They basically last indefinitely when the top is screwed on tightly and stored in a cool, dark pantry. Love, Mary❤️🤗❤️
I made for the first time, out of your Modern Pioneer cookbook, the bone broth recipe in my Ball FreshTec electric water bath canner and multi cooker. It came out absolutely perfect, VERY gelatinous and delish!! I can boil, keep the broth just under a simmer, and drain the pot right into my jars, ALL from the same pot. Made it so simple that I’m energized to get more jars in my freezer. I’m currently sourcing more meaty bones from a local ranch. Question? I was thinking about actually canning the broth, but was concerned that the high heat and pressure would damage the collagen. What are your thoughts, and or experience. Thanks so much! ☺️
Thanks for sharing. I finally got a job interview after 15 applications. Sent them my contact information and agreement to work for them. I guess they will send a check to buy the equipment to do the job. When I have the equipment I will do my orientation via Zoom Meeting since the company is in California and I'm in West Virginia. It is part-time so I could get another job or have more time for homemaking and doing my hobbies.
Mary, I have epilepsy (a seizure disorder) and I was told by my doctor to include animal fats and proteins in my diet. Would it be okay to leave the fat in the broth?
You can definitely leave the fat in the brown stock, but if you want a clarified stock, you can still save the fat and then use that to sauté vegetables or other ingredients. Your doctor is very smart. People with epilepsy need a lot of good high-quality fats in their diet. Love, Mary❤️🤗❤️
strange question: The last 2 chicken bone stocks I have made were from roasted whole chickens onions, carrots with the green tops, well scrubbed potato skins and seasonings as well as 1 c acv. Both batches came out as dark as a beef bone broth. They tasted very strong-not bad at all but very dark and very strong. Is the deep darkness is the chicken stock possibly because it did roast on warm for 36 hours?
Hello Mary, I've been watching your channel for quite a while now but I just recently have been able to start gathering stuff to start doing my medicinal herbs and home remedies. I've been looking for a good affordable hot plate without the auto shutoff, I was wondering what one you use or would recommend for the intended use
Hi, loved the way of teaching. But I'd like to know... To cook for 45 hours... Can I break the cooking hours in different moments, after a couple hours of continuous cooking? Since here in Brazil is quite hard to find those crockpots... and I don't really trust my old stove that much to just let it be in there forever. Is there a better way to break the cooking hours?
Mary, again I learned more about good food. But...one question: is this a stock for very special occasions? I ask this, because of the price. In the Netherlands I would pay for about 1,5kg marrow bones and 1,5kg shanks with bone around $25,00 to $30,00. That would make the stock very expensive. Are bones etc in the usa less expensive. Or does this amount of bones give a few liters if stock. (I make my broth/stock for 3 persons with 2 marrow bones and 1 shank with bone + herbs + carrot + onion; the tomato paste is new to me. Going to try it) Thanks again for your video🍀💚
I understand completely. But keep in mind, you will be reusing the marrow bones to make bone broth, you will be eating the nutrient dense bone marrow, and you will be using the meat from the beef shanks to make a meal. So…you are getting a number of foods out of the bones and meat not just stock so it does become more affordable in that sense. Hope this helps. Love, Mary
@@MarysNest yes indeed , your answer puts it in a more affordable perspective😄. I am going to try your recipe (but with 1kg-1kg, people say: the dutch are frugal and stingy🤔😄). And thanks for answering me 🍀💚
I skim off the foam to help the final product be as clear as possible. The foam can also sometimes contain impurities. But you can’t skip this step if you want. Love, Mary ❤️🤗❤️
Will do! Some nutrient dense foods include beef liver: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XlsyDIbnPo4.htmlsi=CbE81MqMPCQy05pU And here is a video I did about shelf stable Superfoods for your pantry: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CfB8IV_xSyk.htmlsi=p18PKYuEcrizCvB1 Love, Mary
I've been making bone broth for about 4 months 5 months now I usually use bone marrow bones and usually a 6 lb chicken bones after I strip the meat off, my question is I've been recently adding chicken feet into it too how many feet should I add?
I make broth in my crockpot all the time. The key here is roasting the bones n meaty bones first before simmering. I would put the lid on the crockpot too as it’s such a low heat source.
Yes, you can do this in a slow cooker on low for 8 to 10 hours. However, if your slow cooker on low runs hotter than 180°F, be sure to tilt the lid. You do not want this to boil. You want it to simmer with just a few small bubbles. Love, Mary
Great question! It makes about 60 ounces of brown beef stock. Be sure to head over to my website… The link is in the description… where you can print out the recipe or just read it online with a lot of detailed information. Love, Mary ❤️🤗❤️
I understand completely, but I do like to stress this point to keep the meat - and not throw it out - because sometimes I have received questions from very new home cooks who think that the meat is “spent“ of nutrition, and so they throw it out! Ack!! Love, Mary
