Author: broderic

This past week I had made a beef stock that made me want more. It was based off of a chicken stock I had in my freezer and a pound and a half of short ribs. They were boiled together with some onions to make a base for soups. The first was a simple vegetable soup with the beef from the short ribs, but in its final concoction after I had added the powder pack from a beef ramen package that it reached a scrumptious stock. I drank it for breakfast the other day and wanted more.

I’ve always wanted to make soups and stocks. I thought that that could be my thing as a home cook — to make good soup. I love soup, so right now I am chasing after making a decent beef stock. There’s no actual soup I am looking to make with it, but I’m chasing after the flavor of my mom’s soup. That’s were I start.

I’ve asked how she makes her beef stock. Boil the beef until all the impurities come out. Dump the water. Clean the beef. Add back to a pot. Boil again with onion until you like. Simple and easy. Right?

Here’s my try. I’m following her steps, and using leaks and onions as the aromatics. I have a 12 quart stock pot. In goes beef ribs and marrow bones with a head of onion and leaks. It’s simmering away right now. We’ll see how it goes…