Beef stocks is not very versatile and is best suited for use in beef dishes. Stocks are vital ingredients in many sauces, soups and other foods, and no-store-bought variety can compare with a well-tended homemade version.
Stocks are best made with meat from older animals and mature vegetables cooked slowly for a long time to extract every vestige of flavor. It is the rich, flavorful liquid left from simmering bones, vegetables and seasonings in water for a long period over low heat.
The ingredients are slowly browned to intensify the final flavor. Many beef stocks are made only with bones. The bones add body and richness to the broth that cannot get with just meat. Neck, back and shank bones provide collagen, a protein found in connective tissues that dissolve whole summering in the stock.
Long simmering converts the collagen into gelatin. When a stock is boiled down and concentrated, it will have a jellylike consistency when cool. The stock is done when it tastes rich and beefy.
Beef stock for cooking
