Brown Beef Stock Like a Pro Chef! скачать в хорошем качестве

Brown Beef Stock Like a Pro Chef!

How To Make A Brown Beef Stock? Today I will show you how to make this super easy Beef Stock and what goes in it! This recipe is a base for many more delicious dishes, and you will see the difference between making it yourself. Compared to buying it. Not only is it cheaper, but MUCH healthier as well since you can control what you add to it. #howtomakeabrownbeefstock 🔴Become a Patreon and have a say in what I make!   / chefjamesmakinson   🔴 For Tips and Donations to keep the channel going: https://streamelements.com/jamesmakin... 📱FOLLOW US ON:📱 ▶ Facebook:   / explorebcn   ▶ Instagram:   / chef_jamesmakinson   ▶ Twitter:   / explorebcn   🛒MY KITCHEN EQUIPMENT:🛒 ▶Paella Pan!: https://amzn.to/2UQWT3s ▶BlackBoard Plate (Pizarra): https://amzn.to/3dAi3JS ▶My Chef Knife (that I use every day!) https://amzn.to/34PSf7D ▶Paring Knives (can never have too many!) https://amzn.to/2S5y6Ia ▶Cutting Boards: https://amzn.to/3vXizIV ▶My favorite pot! (It's a workhorse!) https://amzn.to/34MbzTo ______________________ Beef Stock - 2 Quarts / 2 Liters 4 lbs, 2kg Beef or Veal bones neck bones 2 lbs, 1 kg Beef or Veal trimmings optional; not needed if bones are meaty 5 medium Onions skin left on, cut into large pieces 2 Leeks rinsed well to remove dirt, cut into 1 inch pieces, use white and green parts 6 Carrots cut into 1 inch pieces 2 Celery stalks cut into 1 inch pieces 10 sprigs of Fresh Parsley including stems 6 sprigs of Fresh Thyme 2 large Bay Leafs 8-12 whole Black Peppercorns 1 small can of Tomato Paste (4 cloves of garlic optional) ------------------------------------------------------------------------ Preheat Oven to 200C -Place the bones (in a single layer) on oven tray. If you add the veal trimmings, scatter them around the bones.   -Roast in oven for 1 or 2 hours or until bones are golden brown on all sides.   -Remove tray from oven and place browned bones in a large stockpot. -Add all remaining ingredients and add enough water to fully cover.  -Bring to a boil, then reduce heat to a gentle simmer and let cook for at least 5 or 6 hours, overnight is better. -Turn off the heat and let the stock cool, so that it's easier to handle.  after the stock has cooled, use a slotted spoon or tongs to remove the bones and cooked vegetables, discard everything. -Strain the stock through a fine sieve to remove all the small particles.  -Refrigerate overnight and the next day remove ALL congealed fat. -Portion the stock into containers. -Label and date containers, then freeze for many months. --------------------------------------------------------------------------- Timeline: 00:00 - Intro 01:25 - What are the ingredients? 02:41 - Mirepoix 03:14 - Herbs and Spices 04:32 - Bones 06:21 - Tips on roasting the bones 07:44 - Let's cook! 09:01 - The amount of time 09:27 - How to Strain the stock and Tips. 10:24 - Results! --------------------------------------------------------- DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, you’ll receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!