Poor mans beef stock

sevans105 · 11-29-2012, 04:47 PM

Beef and chicken stock are staples here too. I'm a big fan of roasting the bones prior to boiling...just a flavor preference. Like Moses, I freeze most of it in 2 cup blocks. I usually freeze a couple ice cube trays of it too. Sometimes I don't need the whole two cups and a couple of cubes work very well.

Personally, I'm not a huge fan of many thickeners. Corn starch and flour usually do it for me. I love using a Roux and this strategy has been a huge benefit for me.

http://allrecipes.com/HowTo/Making-a...ux/Detail.aspx

Being able to have roux and good stock on hand makes for easy (and delicious) pan sauces.

11-29-2012, 04:47 PM	#18
sevans105 Alpha Zombie Wolf "Sceve" Join Date: Jul 2010 First Name: Scott Location: Southern Minnesota Posts: 1,786 Trading: (30)	Re: Poor mans beef stock Beef and chicken stock are staples here too. I'm a big fan of roasting the bones prior to boiling...just a flavor preference. Like Moses, I freeze most of it in 2 cup blocks. I usually freeze a couple ice cube trays of it too. Sometimes I don't need the whole two cups and a couple of cubes work very well. Personally, I'm not a huge fan of many thickeners. Corn starch and flour usually do it for me. I love using a Roux and this strategy has been a huge benefit for me. http://allrecipes.com/HowTo/Making-a...ux/Detail.aspx Being able to have roux and good stock on hand makes for easy (and delicious) pan sauces. __________________