Beef Broth or Beef Stock?
I usually make chicken stock. This weekend I’m trying beef stock for the first time.
Chicken stock seems to be more versatile. I’ve used it in all my soups even if it is in a beef-like French onion soup. It’s just easier to make a chicken stock, because it isn’t as intimidating. Buy chicken. Boil with some vegetables. What more?
Beef? It’s like figuring out what cut of meat to get. Rump? Roast? Sirloin? I don’t know. Yet, I now find out that get bones. BONES!
That’s simple. Get a cut with bones. Short ribs. Marrow bones. Ox tail. Ribs? Sure.
So the stock I’m making… stock? Or is it broth? What’s the diff?
I think broth is just the meat. Stock is broth made with other ingredients such as vegetables. I may be wrong, but I think that’s how I would describe them.
First, I roasted the beef bones I had. It was marrow and short ribs. I heated the oven to 450. Placed the meat on sheet pan, oiled up, salt and pepper then let it roast for 20 minutes.
When done, I put them in a pot and filled it up with 8 cups of water or until the meat is under water. Now, I should’ve washed the bones off with water because the blood would make the broth cloudy. Which is what was happening here. The scum was there, but the broth was getting cloudy. Will this make it terrible?
I planned to let this broth go for 12 hours. After I would add some leeks to make this a stock. It smelled great as a broth, but once the leeks went in, it lost its smell. And there was still scum to skim.
I was done this morning. I’m using it for a soup. It was good, not as beefy as I expected. I’m only going to get better at this. Hopefully.
