Meat Stock Recipe
Meat Stock Recipe
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Meat Stock Recipe
This homemade meat stock recipe is a rich, flavorful broth made from simmering beef, chicken, or pork with vegetables, herbs, and spices. Perfect for soups, stews, gravies, or as a base for many other dishes, this stock is not only packed with flavor but also full of nutrients. Whether you’re looking to make a comforting bowl of soup or add depth to your sauces, this meat stock will become a kitchen staple.
Description
A good meat stock recipe is one of the cornerstones of great cooking. Made by slowly simmering meat with bones, vegetables, and herbs, it is the ideal base for countless recipes, from soups and sauces to risottos and gravies. What makes this meat stock recipe particularly wonderful is the slow cooking process, which extracts maximum flavor and nutrients from the ingredients, creating a deep, savory broth that is both satisfying and nourishing. The bones used in the stock break down and release collagen, which turns into gelatin during the cooking process, giving the stock a rich, silky texture.
This meat stock recipe is versatile and can be made with a variety of meats. You can use beef bones, chicken carcasses, or pork bones. Each type of meat will offer a slightly different flavor, allowing you to tailor the stock to your needs. Adding vegetables like carrots, onions, celery, and garlic to the pot enhances the flavor, while herbs like thyme, rosemary, and bay leaves create an aromatic depth.
The cooking time for this recipe is long to ensure that the flavors fully develop, but the effort is minimal. The stock can be used immediately or stored for future use. It’s a great way to reduce food waste, as you can use leftover bones and vegetable scraps. Plus, homemade stock is far healthier than store bought versions, which can be loaded with preservatives, added salt, and artificial flavors.
Once the stock is finished, it can be refrigerated for up to a week or frozen for several months, making it easy to have on hand whenever you need it. Whether you’re making a quick weeknight meal or preparing for a big family gathering, this meat stock recipe will become an essential part of your cooking repertoire.
Ingredients
- 2 lbs (900g) of meat with bones (beef shank, chicken carcasses, or pork bones)
- 2 medium onions, quartered
- 2 carrots, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 4 cloves garlic, smashed
- 1-2 bay leaves
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 1 tsp dried rosemary (or 1-2 sprigs fresh rosemary)
- 10-12 cups cold water
- 1 tbsp apple cider vinegar (helps to extract minerals from bones)
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Start by preparing the vegetables. Peel and chop the carrots and celery into large chunks. Quarter the onions and smash the garlic cloves with the back of a knife.
- Brown the meat (optional): For a richer flavor, you can brown the meat and bones in a large stockpot. Heat a little oil over medium high heat and sear the meat on all sides until golden brown. This step is optional, but it adds depth to the flavor of the stock.
- Add the vegetables and herbs: Once the meat is browned, add the prepared vegetables, garlic, bay leaves, thyme, and rosemary to the pot.
- Add water and vinegar: Pour in the cold water until the ingredients are fully submerged. Add the apple cider vinegar and bring everything to a boil over high heat.
- Simmer the stock: Once the pot has reached a boil, reduce the heat to low and let the stock simmer gently. Skim off any foam or impurities that rise to the top during the first hour of simmering.
- Cook the stock: Let the stock simmer for 4-6 hours, stirring occasionally. The longer the stock cooks, the richer and more flavorful it will become.
- Strain the stock: Once the stock is done, remove it from the heat and strain it through a fine mesh sieve to remove the bones and vegetable scraps.
- Season to taste: Taste the stock and add salt and pepper to your preference.
- Store the stock: Allow the stock to cool completely before storing it in airtight containers. You can refrigerate it for up to a week or freeze it for long term storage.
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Meat Stock Recipe
Ingredients
- 2 lbs 900g of meat with bones (beef shank, chicken carcasses, or pork bones)
- 2 medium onions quartered
- 2 carrots peeled and cut into large chunks
- 2 celery stalks cut into large chunks
- 4 cloves garlic smashed
- 1-2 bay leaves
- 1 tsp dried thyme or 2-3 sprigs fresh thyme
- 1 tsp dried rosemary or 1-2 sprigs fresh rosemary
- 10-12 cups cold water
- 1 tbsp apple cider vinegar helps to extract minerals from bones
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Start by preparing the vegetables. Peel and chop the carrots and celery into large chunks. Quarter the onions and smash the garlic cloves with the back of a knife.
- Brown the meat (optional): For a richer flavor, you can brown the meat and bones in a large stockpot. Heat a little oil over medium-high heat and sear the meat on all sides until golden brown. This step is optional, but it adds depth to the flavor of the stock.
- Add the vegetables and herbs: Once the meat is browned, add the prepared vegetables, garlic, bay leaves, thyme, and rosemary to the pot.
- Add water and vinegar: Pour in the cold water until the ingredients are fully submerged. Add the apple cider vinegar and bring everything to a boil over high heat.
- Simmer the stock: Once the pot has reached a boil, reduce the heat to low and let the stock simmer gently. Skim off any foam or impurities that rise to the top during the first hour of simmering.
- Cook the stock: Let the stock simmer for 4-6 hours, stirring occasionally. The longer the stock cooks, the richer and more flavorful it will become.
- Strain the stock: Once the stock is done, remove it from the heat and strain it through a fine mesh sieve to remove the bones and vegetable scraps.
- Season to taste: Taste the stock and add salt and pepper to your preference.
- Store the stock: Allow the stock to cool completely before storing it in airtight containers. You can refrigerate it for up to a week or freeze it for long-term storage.
Notes
- You can adjust the ratio of meat to vegetables based on your personal preference. Some people prefer a meat-heavy stock, while others prefer a more vegetable focused flavor.
- Adding a splash of vinegar is essential as it helps release the nutrients from the bones. Don’t skip this step!
For a clearer stock, you can strain it through a cheesecloth instead of a regular sieve. - To make the stock even richer, you can add marrow bones or oxtail for a more gelatinous texture.
- If you don’t have time to make the stock in one go, you can let it simmer for a couple of hours and then refrigerate it overnight. The next day, skim off any fat that has hardened on top before continuing the cooking process.
- This stock is also great for freezing. Freeze in portions so you can easily defrost as needed for soups or sauces.
