06 Aug How to Make Meat Stock
How to Make Meat Stock
6 August 2020
PREP. TIME: 10 MIN - COOK TIME: 3 hours - Yield: 1 - 1.75 litres
I cannot emphasise enough how convenient it is to have frozen stock available. Making your own meat broth with these basic ingredients is an important cooking skill to have. It is not difficult to do at all.
The most important thing to remember that for a clear stock - do not stir or boil the impurities back into the liquid. To ensure a clear liquid, pay attention to skimming away the foam that rises to the top and removing it. The other trick is to not let the broth boil - just keep it at a steady slow simmer.
It is not necessary to season the stock. It is best to do this when using it in the recipe you are preparing.
How to keep broth:
It is safe to keep broth in the refrigerator for a maximum of 3 days after making it. If you know that you will not use it in that time, it is best to freeze it as soon as it is cool. Ideally freeze it in small quantities. A practical method is to freeze the stock in large ice cube trays, un-mould the trays as soon as they are solid and store these in several zip lock bags.
2 teaspoons Salt
1 carrot, peeled
1 onion - skin on - cut in half
1 or 2 sticks celery
Fresh parsley stems
A sprig of thyme
1 - 2 bay leaves
2.3 kg of assorted beef, veal and chicken but no more than 1kg of bones and more beef and veal than chicken. Beef osso bucco , oxtail or chicken or turkey necks and thighs are all good to use.
A chopping board
Stock pot - approximately 5 litres
Heat distributor mat - optional
Large metal spoon for skimming
Large wire strainer
Kitchen towel or muslin
Large ceramic or glass bowl or jug - 3 - 5 litres
Put all of the ingredients into the pot and add enough water to cover by 5cm.
Set the lid askew, turn the heat to medium and bring slowly to the boil.
As soon as the liquid starts to boil, slow it down to the gentlest of simmers by lowering the heat.
Placing a heat distributor under the pot will help you regulate a slow heat.
Skim off the scum that comes to the surface using a large metal spoon. There is usually alot at the beginning but this tapers off. Be careful not to stir any scum back into the liquid.
Cook for 3 hours, keeping it at a gentle simmer.
Line a large wire strainer with dampened kitchen paper or muslin. Place this over the bowl or jug .
Remove the larger pieces of meat and vegetables from the soup pot with the tongs, and discard
Strain the remaining contents into the bowl through the stainer.
Allow to cool completely uncovered.
When cool - place in the refrigerator for several hours or overnight until the fat comes to the surface and solidifies.
Scoop and discard the fat.
If you are using the broth within 3 days after making it, return the bowl to the refrigerator. If you expect to keep it longer than 3 days, freeze as described above.
Recipe by Marcella Hazen, The Essentials of Classic Italian Cooking.
Adapted by Elizabeth Peddey
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