Stock vs. broth and recipes

What is the difference between a stock and a broth?

Stock tends to be made more from bony parts, whereas broth is made more out of meat. Stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

These stock recipe was graciously shared with me by two of our chefs

3 pounds grass fed beef soup bones
3 pounds grass fed meaty rib bones
1/2 cup organic vinegar (I used organic apple cider vinegar)
4-5 quarts of alkaline water
3 ribs of organic celery with leaves, chopped
3 large organic carrots, chopped
2 large organic onions chopped
3 bay leaves
5 sprigs of fresh thyme
Salt and pepper if desired
Simmer for 12-15 hours adding water as needed

Image result for beef stock

1. Rub the bones with a neutral tasting oil (like canola) and roast the bones on a rimmed sheet tray for 20 to 30 minutes at 400-425 degrees F. This will give your stock a deep rich finish.
2. While simmering, skim off the cloudy foam of impurities from the top and discard.
3. Simmer for 12 to 24 hours. (The longer the better.) Once simmering is complete, strain the stock through a cheesecloth-lined Chinois, also known as a China Cap.
4. Make sure to cool as quickly as possible in an ice bath before placing in the refrigerator.
5. Stock can be stored in sealed jars and may be kept in the fridge for 4-5 days, or 6 months in the freezer. (Plastic freezer containers work well, but do not fill past 2/3's full as the frozen stock will expand.)
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