Homemade beef stock delicious, full of flavors, and easy to make. Simmer for a few hours to get the best stock you've ever tasted.
I've got a vegetable and fruit package from a local farmer in my neighborhood. He doesn't use any toxins and grows food in season. That means in winter a lot of cabbage, but also beets. And we (all of us) don't like beets. But my personal challenge is to not throw anything away.
I've finally found something for my beets that tastes good. I'm using the beets for my home made beef stock.
Normally I would use carrots, but beets are also very sweet. So I replaced the carrots with the beets and it tastes delicious.
💭 Top tips
- By roasting the meat and vegetables in the oven, they will get an enormous flavor. When adding it to the stock it will give this flavor to the soup. Therefore you've got a full and flavorful stock, which can be used as a base in soups and sauces.
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Homemade beef stock
- 3 stalks celery cut into 3 pieces
- 3 beetroot halved
- 1 onion peeled, quartered
- 1 shank
- 300 grams beef
- 2 bay leaves
- 5 sprigs parsley
- 2 sprigs rosemary
- 1 tablespoon peppercorns black
- 5 sprigs thyme
- 450 ml red wine
- Place the vegetables and the meat (not the herbs) in a roasting pan and put it in the oven at 225 degrees Celsius.
- Turn every 20 minutes everything and do it a total of five times.
- Then scoop the vegetables and meat in a large stockpot.
- In the roasting pan pour the wine and cook it you 5 minutes over high heat.
- Loosen the scrapings in the pan with a wooden spoon.
- Pour the contents of the pan into the vegetables and the meat.
- Add half a liter of water and pour in extra water if not all are covered.
- Hang the spices in the broth (I use a big tea sieve).
- Let the broth simmer for 2 to 3 hours. (If there is fat rise to the top you can get it off with a slotted spoon)
- Pour the soup through a fine sieve and the broth is ready.