Meat Stock

What is stock? stock or bone broth, is a savory cooking liquid. Mainly made with animals’ bones. In Iran a lamb or a sheep’s forearm is usually used.

 Many of you have used convenient chicken and meat stocks on the market to make soups, stews or pastas. You should know that these ready-made pills may give your food a good taste and aroma, but they are not useful and sometimes they may be harmful. Ready-made extracts often contain a lot of salt and spices. So it’s better if you prepare the stocks at home yourself. This way, you are sure of their quality and you can use different spices according to your taste. Using stock instead of water in most soups or even stews will make your food taste much better

Meat Stock

Stock is incredibly useful for making anything using water like soups, sauces, stews, etc. Generally, water can be replaced with stock.

 You may know how healthy stock is, because it includes many vitamins, proteins which are super essential for our body.

 Preparing meat stock or brown stock is a little harder than other stocks and takes more time, but it also has more flavor.

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Ingredients

  

• 4 to 5 pounds beef stock bones(with lots of marrow), including some knuckle bones if possible, cut to expose the center marrow, and include at least a couple veal bones if you can, for their gelatin
• 1 pond of stew meat (chuck or flank steak) and/or beef scraps, cut into 2-inch chunks
• olive oil as much as required
• 2 onions
• 1 handful of celery tops or 1 large celery rib, cut into 1 inch segments
• 3 cloves of garlic
• 1 handful of stems and leaves of parsley
• 10 peppercorns

Instructions

 

• Put the bones (veal, beef or lamb) into a large, sturdy roasting tray with 2 unpeeled and halved onions. Roast in a hot oven for an hour until well browned. Put the bones and onions into your largest sauce pan and fill the pan with cold water. Add a few peeled and halved carrots, 2 halved celery sticks, a few peppercorns, 2 bay leaves, and a few fresh thyme sprigs and parsley stalks.
• Bring just to a simmer, not a raging boil – as this encourages the surface scum to boil back into the stock. Using a ladle, skim off the scum (the froth that floats on the surface) as often as you want. Cook for about 2-3 hours. Taste it – and taste it often – until the stock has a good depth of flavor.
• Pour the contents of the pan through a strainer into a large, clean bowl. Skim off any fat from the surface. If you have time, leave the stock to go cold, then chill overnight. The next day, lift off the solidified fat on top. Freeze if not using straightaway – stock freezes very well without harming its flavor.

How to use meat stock?

Meat stock keeps in a freezer for a really long time, so you won’t have to worry about it going off.

This liquid can be added to many dishes (specially stews), giving them a stronger taste.

Why should I consume meat stock?

There are several reasons why you need to consume meat stock. The health benefits we brought below for you will persuade you to follow the instructions and make meat stock as soon as possible in case you are not vegetarian.

• It is highly beneficial owing to its numerous nutrients. Some minerals and vitamins it contains are Iron, vit A and K, selenium and manganese.
•  It is probable that it prevents osteoarthritis. The inflammation is so bothersome that you’d better consider any Dos and Don’ts that help you prevent this disease.
• It has been said that meat stock can balance sleep.

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