How to Make Beef Stock With Beef Cubes

I rarely use beef stock, although I occasionally stumble across recipes that require it.  During winter, I dedicate a big corporeality of freezer real manor to tubs of craven stock; something I brand often and utilize frequently.  However homemade stock can take up a lot of room, and I just don't have the space to also store large quantities of the lesser-used beefiness stock.  To overcome this trouble, however still take supplies of homemade beef stock on hand, I make my own beef stock cubes.

Homemade beef stock cubes have all the convenience of a commercial stock cube, without the additives. They also contain a lot more beef.  Read the ingredient list on nearly any commercial stock cube.  Beef is oftentimes listed as 2 – 3% of the total ingredients.  The remainder of a commercial cube contains salt, sugar(s), modified starches, oils, yeast extracts and flavour enhancers, many present in larger amounts than the beef excerpt after which the cube is named.

I'm non going to lie.  Making your own beef stock cubes does require a meaning time investment.   However, as I use a ho-hum cooker to brand the stock, the bodily hands-on time is minimal.  Beefiness bones are thicker and denser than chicken bones, and then it takes longer to draw vitamins, minerals and gelatin out of the bones and into the stock. The longer the bones are simmered, the amend the stock will be.  I simmer beefiness bones for upward to two days in my largest slow cooker, topping up the liquid level with boiling water as required.  After a few days of largely ignoring the slow cooker, I am rewarded with a securely flavourful stock.

Subsequently trial and error (mainly mistake) I have discovered it is ameliorate to let the stock cool before reducing it.  Cooling the stock allows the fat to solidify on top, and it becomes easy to scoop off.  Reserve any fat removed from the stock for other uses.  I like to continue it abreast the stove for frying.  If the fat is not removed before the stock is concentrated, it will become emulsified in the stock itself resulting in a greasy stock cube.  Not that I would know anything almost that.

Stock cubes will proceed in the fridge for at least a calendar month due to the reduced water content.  As I don't utilise them that oft, I prefer to store them in the freezer, where they will last at to the lowest degree twelve months.  This process can also be used to make craven stock cubes.  And if y'all can't be bothered making stock cubes, and have valuable freezer space to spare, just make the beef stock.  At least y'all volition know exactly what is in your food.

Kitchen Basics: How to Make Beef Stock Cubes

It accept a few days to make these stock cubes, although the actual easily-on time investment is just under an 60 minutes.

I use a large 6L slow cooker to make the stock, and the quantities given below are for this. If you lot are using a smaller slow cooker, arrange your quantities accordingly.

Each stock cube will make 1 cup of beefiness stock.

Prep Time 30 minutes

Cook Time two days 1 hour

Total Time 2 days 1 hour thirty minutes

Calories

• ii.v kg beef basic
• two onions cut into 8ths
• 6 - 8 medium mushrooms halved
• two Tablespoons olive oil
• 2 big carrots roughly chopped
• 3 large stalks celery roughly chopped
• Small agglomeration parsley
• ii leaves bay
• one Tablespoon black peppercorns
• 1 cup blood-red wine

To make the beefiness stock

• Pre-heat the oven to 200C (180C fan forced).

• Spread the beef basic in a single layer over a big blistering tray.

• Tuck the onions and mushrooms into the gaps between the bones.

• Roast the basic for thirty-40 minutes, or until the bones have browned and the onions softened.

• Whilst the basic are roasting, place the carrots, celery, parsley, bay leaves and peppercorns in the bottom of a big irksome cooker

• Remove the tray from the oven, and transfer the roasted bones and vegetables to the slow cooker.

• Pour the red wine over the bones, and then fill the slow cooker with water.

• Turn the slow cooker onto low.

• Permit to simmer for as long equally possible, and for up to two days (48 hours). Keep an eye on the liquid level in the wearisome cooker, and meridian up with hot water every bit required.

To concentrate the stock

• Strain the stock, taking care to remove all of the vegetables and bones.

• Place the strained stock into the fridge, allowing it to cool completely. This volition allow the fatty that has rendered out of the bones to set up into a solid layer on the top of the stock.

• Remove the fatty layer from the peak of the stock. This fat can exist saved and used for cooking.

• Heat the stock in a large saucepan, bringing it to a gentle simmer.

• Continue to simmer the stock for 40 - 60 minutes, during which time it will reduce considerably.

• The stock has concentrated plenty when it appears thicker, and has taken on a shiny, syrupy advent.

To brand the stock cubes

• Line a 14cm x 19cm x 5cm container with silicone-lined baking paper.

• Gently cascade the reduced stock into the lined container, and identify in the fridge for 6 -eight hours to gear up.

• Once set up, remove from the container, and chop the beef stock into 4cm ten 5cm cubes.

• These cubes volition last in the fridge for a few weeks, nevertheless I adopt to freeze them until required.

To use the stock cubes

• Place the stock cube in a jug or container that has volume markings on it.

• Fill the jug to the 1 cup measure with boiling water.

• Allow to sit for 2 minutes.

• Stir to thoroughly deliquesce the stock cube.

• Use every bit required.

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