06 Aug How to Make Meat Stock
How to Make Meat Stock
6 August 2020
PREP. TIME: 10 MIN - COOK TIME: 3 hours - Yield: 2 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 keep the broth at a steady slow simmer.
Season the stock only lightly with salt. It is best to do the main seasoning of it when using it in the recipe you are preparing.
How to keep broth:
It is safe to keep broth, sealed 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 meat products 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.
Add the vegetables and herbs.
Cook for 3 hours, keeping it at a steady simmer.
Line a large wire strainer with dampened kitchen paper or muslin. Place this over a bowl or jug big enough to receive all of the liquid.
Remove the larger pieces of meat and vegetables from the soup pot with the tongs, and set aside. (These can be eaten while warm, drizzled with extra virgin olive oil, salt and pepper and a sprinkling of finely chopped parsley.
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.
The fat acts as a good seal over the broth until you are ready to use it. When the fat is removed it can be stored in a sealed container in the fridge and used to brown meat and vegetables for a stew.
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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