Hello People,
Today, I will sharing with you "how to make beef stock". This method can also be used in making any other stock such as Chicken, Turkey or Fish.
Two things that I always have in my freezer are Tomato/pepper puree and meat stock, cos they are often times part of my cooking. Stocks are also known as Broths and are used as a base or added in cooking many dishes as rice, sauces, soups, stews and the like. Stocks are made using edible animal bones or flesh with herbs and other seasonings to enhance their flavor.
Though they can be bought in markets and supermarkets, nothing tastes like homemade stock.
Here is how I make my Beef Stock.
Ingredients:
1.5 kg of Beef
1 Large Onions
6 Red Scotch Bonnet Pepper
Spices (Thyme, Rosemary, Garlic, Ginger)
3 Stock Cubes
Water
Direction:
1. Wash beef with salt and hot water, to eliminate germs.
2. In a clean pot, put the beef, chopped onions, pepper, spices and stock cubes. Crush the stock cubes, don't throw them into the pot like that, cos not all dissolve in water.
3. Place pot on cooker, and cook on medium heat, you will notice the beef generating its own liquid once it starts to boil. Allow the beef to generate its own liquid and natural flavor before you add water to it. Do not add too much water, so it doesn't lose taste.
4. Once your beef is tender, turn off heat, drain the Stock (liquid) into a container, allow to cool, then freeze.
Use in making your sauces, rice dishes, soups, stews etc.
Kitchen Tip:
*Do not add salt cos the stock cubes already contain salt, if you must add, then put salt when the beef is already tender. Also note that salt tends to toughen the beef thereby prolonging cooking time.
*For chicken stock, the type of chicken will determine the cooking time and amount of water to use. Broiler (soft chicken) will need little water in cooking as compared to native or "old layers" which are tougher.
Today, I will sharing with you "how to make beef stock". This method can also be used in making any other stock such as Chicken, Turkey or Fish.
Two things that I always have in my freezer are Tomato/pepper puree and meat stock, cos they are often times part of my cooking. Stocks are also known as Broths and are used as a base or added in cooking many dishes as rice, sauces, soups, stews and the like. Stocks are made using edible animal bones or flesh with herbs and other seasonings to enhance their flavor.
Though they can be bought in markets and supermarkets, nothing tastes like homemade stock.
Here is how I make my Beef Stock.
 |
| Beef Stock |
Ingredients:
1.5 kg of Beef
1 Large Onions
6 Red Scotch Bonnet Pepper
Spices (Thyme, Rosemary, Garlic, Ginger)
3 Stock Cubes
Water
Direction:
1. Wash beef with salt and hot water, to eliminate germs.
2. In a clean pot, put the beef, chopped onions, pepper, spices and stock cubes. Crush the stock cubes, don't throw them into the pot like that, cos not all dissolve in water.
 |
| Pot containing all ingredients |
 |
| Beef and stock |
4. Once your beef is tender, turn off heat, drain the Stock (liquid) into a container, allow to cool, then freeze.
 |
| Beef stock (ready for freezing) |
Use in making your sauces, rice dishes, soups, stews etc.
Kitchen Tip:
*Do not add salt cos the stock cubes already contain salt, if you must add, then put salt when the beef is already tender. Also note that salt tends to toughen the beef thereby prolonging cooking time.
*For chicken stock, the type of chicken will determine the cooking time and amount of water to use. Broiler (soft chicken) will need little water in cooking as compared to native or "old layers" which are tougher.
Nice,this is good
ReplyDeleteThanks Flox
ReplyDeleteIt looks quite easy and good as well. I am definitely going to try it out and I hope it will be delicious and worth spending time. Thank you for sharing it with us
ReplyDelete