Stock Market 101: Beef (& Veal) Stock
moving on to richer stocks
Hello hello! It’s November 1st, which means your jack-o-lanterns are decomposing and you’ll soon be thinking about a) cosy season and b) gifts for your loved ones! I’ve said it once and I’ll say it again, There’s a Soup for That is the gift that keeps on giving! Pro tip: give it to someone who will cook for you.
Also, to the many of you who so have already ordered it: pretty please with sugar on top could you write a review on Amazon. This helps other people discover it and also makes me very happy and grateful.
On to today’s topic: BEEF STOCK.
We’ve covered vegetable and chicken stock ad nauseam (for good reason, they’re so versatile!) - but as (most of us) head into winter, it’s time to move in to the richer, more substantial world of beef and veal stock. They’re great for heartier soups and stews, gravies and sauces, as well as for just sipping away on. Beef bones generally hvae more collagen, so they result in a more robust and gelatinous stock. Having spent most of my childhood in Bavaria and Austria, certain soups (anything with Knödel or pancake strips) just hit different with beef stock and a bucketload of chopped chives.
I’ve always found beef stock slightly more intimidating than chicken stock because I rarely cook with beef and because the bones are bigger. Turns out, as long as you have a nice butcher who can cut the bones into more manageable pieces, you’re good to go.
My golden rules of making stock (beef, chicken, vegetable, or otherwise) are: