From Boxed to Delicious Beef Stock | Chef Jean-Pierre

Hello There Friends, what an episode I have for you today! I am going to transform a Boxed Beef Stock into a "Homemade" Delicious Beef Stock without the hours of cooking. It is truly something that you have to do if you don't want to spend the hours of roasting bones and cooking down a stock. Let me know down in the comments how you did and how amazing this is! Thank you for the continuous support we love you guys.
RECIPE LINK: chefjeanpierre.com/recipes/qu...
------------------------------------------------
VIDEO LINKS:
Original Beef Stock: • Classic and Essential ...
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/

[@joedillon1387]

I make my own chicken stock since I can get bones readily enough. For beef stock I have been relying on store bought. I made the enhanced stock in this recipe and was just amazed at the difference of the "before" and "after". Then I made soup using this stock, and the words don't exist to describe the difference. Wow. Chef, thank you for helping take my cooking to another level! A friend told me it is "too much work". Then had a second helping.......It is a bit of effort but not much. The one thing I have learned is you must want to do better, and your enthusiasm makes me want to not just do better, but excel. Some say it is "only" stock, but since that is the base for what follows, why not use the best base you can? Thank you for helping a novice improve beyond his dreams!

[@ChefJeanPierre]

So glad you liked Joe! You are so right about the difference of the "before" and "after" :)

[@janmac218]

Did you use the tomato products or leave them out?

[@joedillon1387]

@@janmac218 I added the tomato as the video showed and it made for an amazing flavour and colour. I make my own chicken stock, but never get beef bones, so had to rely on store bought stock. The improvements chef showed us make all the difference.

[@janmac218]

@@joedillon1387 Thank you

[@anti-ethniccleansing465]

@@ChefJeanPierre I am a vegetarian… Therefore I don’t make meat based broth/stock -I make vegetable broth out of vegetable scraps that I throw in a Ziploc bag in my freezer as I make a variety of meals, making homemade broth after I have accrued enough vegetable scraps. Would you still recommend mixing store-bought broth with homemade broth for vegetable broth instead of water? By the way, I find it peculiar that you say to not add salt and pepper repetitively in this video, yet you used THREE boxes of store-bought broth that has a lot of sodium in them, on top of adding “23“ peppercorns, but you say that isn’t actually adding pepper. ;)

[@TerryC69]

Chef, when I was a boy, my mother fed our dog the same thing she fed us. That dog lived for at least 17 years and mom didn't even need to put him in the freezer!

[@cyndifoore7743]

Hahaahaaa

[@ChefJeanPierre]

🤣🤣🤣

[@Gbt31]

Ok...that was funny. Got a good laugh. Hahaha

[@imageisn0thing]

Yes same in our house! We had happy dogs!!

[@rosalindmartin4469]

Woof woof woof 💖😀✌

[@borealwhisperer6044]

My mother told me when I was a youngster..dont trust anyone who does not talk with there hands..she said..folks who don't use there hands..dont care that much..Lord almighty do I trust you chef JP

[@davidclark7584]

Its 2 am ( i work 3-11 so its ok ) and mine is coming to a boil now smells "amazing". I did change it up just a bit. I took about half the onions and some of the carrots and coated them with tomato paste and browned them like that. Because when he makes his real stock he dose the same with the bones and onions in the oven. Cant wait for the end product.

[@Hullj]

One of my absolute favorite parts about your channel is" you know like tomato don't use tomato". You're showing a technique and you are showing your preferred flavor profile. But you don't expect everyone to do it exactly the way you do or to have exactly what you've got. It's just sort of a pointer and how to accomplish a better thing. Whether it's stock or an egg or a roast doesn't matter. And anyway, I really respect the heck out of you for respecting the heck out of us For what it's worth, when I do something like this with any kind of meat protein based juice is I add a little gelatin. Not a lot. Just enough to put a little bit of body in the meat juice. I think it has better mouth feel. I think it is easier to have people assume that we started off with roasted bones. And that's just me. You do you. And again, I really really enjoy your channel. Sometimes when I'm in a really unhappy mood flipping over to your channel. Just cheers me up. 😺😎

[@mjremy2605]

Gelatin is a good idea!!!

[@samirakakh5694]

Life without good stock is meaningless!

[@kayratnayake7602]

Dear Chef JP, you became my favorite chef. I love cooking, I am from Sri Lanka. I make many dishes and now I have a collection, the best collection from you. Yes I promise no MARGARINE. I love butter. Thank you chef.

[@topdogernesto]

Chef Jean-Pierre is not only extremely knowledgeable, he's entertaining. He keeps you engaged where other chefs are boring. I can't wait to try this & many many other recipes. He makes it very easy to learn. Keep up the great work Chef Jean-Pierre!!!

[@ChefJeanPierre]

Thank you so much Top Dog!!! 😀

[@topdogernesto]

@@ChefJeanPierre You're very welcome! I love to cook & you've encouraged me to cook even more ... to be more adventurous in my cooking. Thanks again!

[@scottmiller6270]

I've never felt so welcomed on anyone's channel or in their kitchen like Chef Jean-Pierre. 1 word he consistently uses to address his crowd, "Hello my Friends".

[@kurtstrider3311]

Yet again, we receive comprehensive education in the culinary arts for free, with a wonderful presentation by Chef JP. I really appreciate that there are a lot of videos detailing the fundamentals, as well as more specialized dishes for if you want to impress your date :D. Thank you Chef JP and team for creating top notch content and making it accessible to everyone.

[@noosweat5787]

17 YEARS! Approximately

[@niallsheridan3704]

Hi again Chef Jean-Pierre!! Couple of points - 1! Compost or dog food for the strained vegetables??? Im shocked! I would freeze it and use it as a basis for stews! 2! I love the way you always clear your dishes from mise en plas and never waste a scrap - unlike many so called celebrity chefs! Thanks again for all you do for your KZbin family! Niall in Ireland!

[@ricebrown1]

Chef JP never disappoints. This guy could serve me a plate of dirt and it would be delectable.

[@pplusbthrust]

It's clean dirt. Amaazing. ✨

[@ayodejijomi4598]

He is absolutely amazing isn't he?! Love this channel!

[@smoothbeak]

Add some butter and I think it could be a winner!

[@michaelsanchez2417]

@@smoothbeak don't forget the onyo to the dirt! lol

[@smoothbeak]

@@michaelsanchez2417 It's starting to sound like an AMAZING dish :P

[@Hottactioncop]

JP is the Bob Ross of cooking, watching these reminds me of sitting around drinking coffee with maw while she cooks

[@Stylaaah]

I love him saying „onion“

[@donnasue2394]

You’re absolutely correct Chef, beef neck bones are hard to find. I only know of one market that sometimes carries them. Well yesterday they were out so I took a leap and went this route. Hubby said “this $50 doctored up beef stock better be worth it!” Chef, I used your words and said “I promised you, you won’t be disappointed when I make your filet mignon au poivre tomorrow”. Chef Jean Pierre is amazing!!!!!!!! My butcher is too but seriously he told me no one ever buys beef neck bones, our shoppers are too lazy. Whaaaaaat!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@donnasue2394]

@@ChefJeanPierrein future, I would use 8oz of no salt added tomato Sauce. It’s thin. Straining the stock with the tomato puree and paste was a PITA. I did reserve the thick purée for pasta night. 🙄

[@KL-er7yi]

I made beef broth from bones in the Instapot…added carrot, celery, half an onion, 3 hours in high pressure and slow recast overnight….best broth ever.

[@josesaenz2452]

When I was a young dishwasher at a great French restaurant fell in love with most French food.Moved on and years past then I found you and in my retirement and reingnited that flame to learn French cooking the simple and friendly way you are a great teacher and excellent human being thank you God Bless you

[@f15stroke]

“Spoon with holes in it” Obviously technical chef jargon. 😅😂😅😂

[@jjkza]

I'm usually excited to see chef J.P. every Thursday, but now excited that he post on Monday as well.

[@Xubono]

The hardest part of this recipe is adding the caramelised onions. How does Chef J-P do it? Whenever I try, nothing gets into the pot, and yet the frypan is empty. There also seems to be a oniony smell on my breath, but that’s probably just from breathing while cooking the onions. 🙂🧅🤧🙃🤗 (The upside down emoji is because I am “down under” / in Australia.)

[@hortondlfn1994]

The problem is that you are using onions instead of "onyos." Try the latter...although it still may not help (it didn't for me).

[@DanWebster]

you cooking them to death low and slow is how you go

[@Xubono]

@@DanWebster Or I might find them irresistibly tasty and just consume them all … especially if some bacon is nearby!

[@DanWebster]

@@Xubono you can always lay em out on a baking tray and spray em down and toss em in the oven.

[@karthibalasubramaniam1478]

Chef has got a great video on it, check it out on his YT page.

[@ronalddevine9587]

Not only are chef JOBS recipes terrific, but he is very entertaining. I could watch him all day long. Plus, he usually answers your questions. The best in the business.

[@ChefJeanPierre]

Thank you so much! 😀

[@DickWigglin]

"It takes a while to cook, but the cooking only takes a few minutes." I love you chef. lol

[@killatakilla7907]

I have no idea why I am watching this or subscribed you in first place. I am from India, and we don't make this stuff, I mean not in my home. But it's your charisma that attracts. I just love to watch you. You are a great chef and even more greater human being. Sorry, bad english. 🙂

[@julietteyork6293]

Chef J.P., I’ll never look at the store bought stuff the same. You’d make a fortune if you mass produced your stock. I’d buy stock in that stock! 😀

[@BlowinFree]

@@user-ch7mn1kj4b ramen 🍜😉

[@zdem4xhog642]

Would 100% buy.

[@privacyvalued4134]

It's weird that the companies that make the stuff for grocery stores put their chicken/beef stock in the canned food aisle. As a result, they probably can't make it like this recipe and have to remove nearly all of the fat (i.e. all the flavor) because it would spoil too fast otherwise. But if it were frozen, that would be a whole different story. If we could get premade frozen beef/chicken stock, it could easily be made as good as homemade. And if we could buy the skimmed fat/collagen from the stock separately as a flash frozen product, that would solve other problems too. But almost no one would know what to do with those things. You are here on this channel but keep in mind that the vast majority of people (maybe 90% of the population) don't actually know how to cook and wouldn't know what to do with stock nor the fat and the collagen. TV dinners occupy an entire aisle of the frozen food section at grocery stores but I'd rather see a variety of frozen sauces and soup bases.

[@marinazagrai1623]

Julliette…the idea is great, but, once anther person is involved in mass production the quality starts falling because the chef can’t be everywhere all the time. Anyone can use a crockpot and make a broth overnight (might be difficult staying asleep with the smells) using short ribs etc.

[@mjremy2605]

No!!!! Make your own. That is the whole point. Do not slip back into shortcuts.

[@imageisn0thing]

BEWARE: This stock is so delicious that you'll want to eat it all by itself. No joke. I've never had stock this good in my life. It's better than many soups I've had. This is officially my go to recipe from now on! Thank you, Chef JP, thank you!!! 🙏😋

[@Gardis72]

but i'm wondering if it's too "tomato-ey" ?? That's a lot of tomato in a beef stock. I could see either the can of puree, or the paste, but both??

[@janmac218]

Did you use the tomato products or leave it out? Thanks

[@islepilot]

@@Gardis72 I am making it right now (using chicken broth instead of beef). When I started, it had a definite tomato flavor, but by 2 hours into the cook, the tomato flavor has been so muted by the other vegetables and I think the result is pure deliciousness with a great mouth feel. As Chef suggested, try it with the tomato at least once.

[@Gardis72]

@@islepilot Thank you Keith! That sounds great, I'm going to try it. I hate the high sodium content of store bought broth and I have cut down on all sodium. I'm going to try this. Merry Christmas and Happy New Year , Gardis in CT - USA

[@Gardis72]

Did he cover that pot for 5 hours? I didn't see a cover on it. I would imagine that would completely evaporate in 5 hours, shouldn't it be covered??

[@danielledavis1599]

Lucky 17 years! Love you chef!! Looks yummers!

[@user-pm4fp6re2t]

Every living being wakes up and search for food and water . Chef knows how delicate that can be . It's all about enjoying life as best as the masters of the art.❤

[@TentinQuarantino_]

I save every bone from all the meat I cook in one freezer bag. I do the same with every vegetable scrap (onion ends and skin, carrot tops and peels, herb stems, tomato skins, celery bottoms & tops, etc. Only no potato skins). Sometimes, rarely, I have leftover wine and make cubes of that, too. When I have two full bags and a lazy day, I brush the bones with tomato paste and roast them, and dump it all into a stockpot and boil it down over 24-48 hours. I concentrate it down to about 1/5 of the original full pot after the solids are strained out, which renders enough collagen to make the broth gel when refrigerated. I skim off the top fat layer, then divide the broth / gel into portions about 1/4 c and wrap each one in plastic wrap and store my little boullion bricks in the freezer. Each batch is a little different depending on what types of bones and veg I used that month, but they make great demiglace, soups, sauces, and gravies, at zero extra cost.

[@helgabruin2261]

Yum!

[@2020matrix8]

Amazing, I save my scraps too! I can’t wait to try this! May I ask why no potato skins??

[@TentinQuarantino_]

@@2020matrix8 the starch in potatoes tends to make your stock cloudy. Just a personal preference, as I sometimes concentrate mine down to a demi-glace.

[@2020matrix8]

@@TentinQuarantino_ interesting good to know! Thx

[@marytroost1969]

i can't get enough of chef Jean-Pierre. I learn so quickly from his natural style.

[@williamulmer1010]

I love stocks. I'll just heat some up and cook some Jasmine rice in it. I can eat just the rice. So, so good.

[@marcelpacheco7878]

The best broth I've ever tasted!! Mama Mia what a difference!

[@patrickbowers8359]

Wow the one that is store bought looks like something I flushed after a night of drinking 🍸 😆 🤣

[@dwaynestammer5568]

I made some and it DID NOT last 17 years in the freezer. It only lasted about 3 weeks, then I ran out and had to make more. I love this channel and this beef stock in particular.

[@pastadrmartinssempa6295]

I could really feel the "blub blub blub"

[@colinchionhhs]

I was just here to hear you say bloop, bloop, bloop, bloop bloop! Love it chef!

[@shawnsan9]

I've been doing this for years, it works great. I like to caramelize the tomato paste with the onions for a deeper brown color.

[@ChefJeanPierre]

Nice!!!😊👍

[@michaelgierusz5754]

So you just add the paste to the pan at the same time as the onions or do you have to wait before combining them?

[@CentralPlainsEnt]

I would have paid an admission fee to see Chef explaining in the grocery store to someone why he has the store bought stock in his cart!

[@Harderflexable]

Escoffier would be proud of you. Thx for share.

[@Paulette92122]

Bloop, bloop, bloop - a perfect description of the simmer with the added benefit of making me laugh! 😂 Well done, chef!

[@lydiawallace9517]

Love this Guy. Beautiful food with humour

[@dtbatiste]

Waiting on your from boxed to delicious chicken stock. I love your videos. You're a great teacher.

[@sherrymulleavey5712]

I’m making this right now. Then on to au jus! Thanks Chef!

[@crywalt]

I'm starting to hear Chef Jean-Pierre's voice in my head. Today in the supermarket I saw these enormous leeks and I heard him say, "Mamma mia, willya lookit dat?"

[@krisroberts5764]

I was about to throw out terrible brand name stock when I saw this! It’s been cooking now for 3 hours and tomorrow to celebrate my new fella’s birthday, French Onion soup! I keep your videos on in the background whenever I’m in the kitchen no matter what I’m doing! Vibrant and enthusiastic vibe! Tic tac tock!! Many thanks! Xo

[@ChefJeanPierre]

🙏🙏🙏😊

[@aaronkeet8238]

This video changed my life. My wife left her BF for my cooking. Kids are eating things other than Hot pockets. All is now right and good in the universe. THANKS CHEF!

[@valeriepeeler7699]

Thank you for realizing your fans may be short on time. You are a blessing to my kitchen!

[@phyl9625]

Well, now I know. I'm contantly amazed at the amount of stuff I learn about cooking with each recipe. Thank you

[@nancyd.7314]

Look forward to your videos, Jean Pierre! You are the best! The only problem is that my husband won't bring me out any more because he gets better meals at home since I've been following you on You Tube.

[@daphnepearce9411]

Mine too!

[@toriless]

Eh, I am mostly underwhelmed when I eats out anyway. I have felt what you are now feeling for over a decade. When I look at a menu I eliminate all the items I do not cook at home. It usually does not leave much. I hear relatives talk about something like a risotto and I find it often overcooked mush (I can tell theirs is to but I send mine back, if they ask why I will explain) or they will put a sprig of parsley on it when there in none in the food. I toss it off the plate of they pull that BS. This is not 1980, stop wasting ingredients. aaargh

[@dwightberube6526]

So true. Plus it's 4x as expensive to eat out.

[@jennysteed5243]

I think the best beef stock is "Better then bouillon", I always use that brand. Thank you Jean Pierre for teaching us to be better in the kitchen...

[@ShevaiAsan]

Likewise, I always have a few variants of that for beef stews, vegetable soups, etc. Always makes the meals smack your tongue and without having to add extra salt/pepper to your bowl.

[@steveboone5480]

That stuff is the Bomb Diggity!!! And yes this man is a natural born teacher!!!

[@johnparnell9488]

Absolutely the best. But don't you think it has a distictive taste that stands out sometimes? Great comment, btw.

[@daphnepearce9411]

I stock pile that stuff in my pantry, I get into a panic if I'm down to 2 jars.

[@rosezingleman5007]

Has corn-based yeast and other icky stuff. Make the stock and cook it down to demi glace. Yum.

[@69lespauls]

Will definitely do this we always use store bought due to cooking time constraints but on an evening after work looks like a great way to relax and make something very tasty to cook with later Thank you Chef JP You Rock! 👍🏻👍🏻

[@KuyaEnan]

Onyo is the king of flavor.

[@Garth2011]

Leeks are so good in all kinds of soups...made a cream soup with leeks and its out of this world.

[@BlowinFree]

You should try a traditional Scottish Cock-a-leekie soup, it’s off the scale good

[@ESO529]

Dear Maestro-Chef Jean-Pierre - I can't get enough of your videos since I found you some 2 months ago by accident. You're simply the best and most honest chef I have come across 😍 - add to that you're the most entertaining and fun chef. You make me laugh and my hubby is even sometimes watching with me although he has no idea how to cook🤭. I have learned a lot of little "do's" and "don'ts" although I'm quite a seasoned amateur cook - as the saying goes: never too old to learn! Thanks a Million

[@ChefJeanPierre]

🙏🙏🙏😀

[@Veritas3553]

I made a double batch of this stock today. Almost a GALLON of delicious stock. I can't wait to make sauces and soups with this. Thanks, Chef!

[@johnbaptist7476]

U are number one CHEF . Not joking. For real with Style .

[@movid]

❤ un autre grand succès de notre chef préféré!, que serait l'Internet sans vous?, un lieu ennuyeux et mou 🙏 gros merci 🎉

[@ChefJeanPierre]

🙏🙏🙏

[@anthonyb27]

Made this recipe today, amazing transformation of the boxed broth!

[@ChefJeanPierre]

Glad you liked it Anthony!

[@timothycarry]

Thanks I never get enough beef bones. This will help make up the difference.

[@kariforrest8334]

I did it and it was amazing. I used chives instead of leeks. Rutabagas,caramelized onion, carrots, celery, garlic, tomato paste. Bay leaf, thyme, forgot pepper corns, tomorrow mushroom gravy and Salisbury steak! AMAZING!

[@BailyRoe]

I think I would caramelize the leeks too. Re feeding the vegetables to dogs, however: Don't. Any vegetable in the Allium family (onions, leeks, garlic, chives, etc.) raw, cooked or powdered are highly poisonous to dogs and cats.

[@xsentrik1107]

As a culinary graduate I can attest this is an amazing shortcut you wont learn in Culinary school!

[@chipcurry]

I am currently completing a two week hospital stay where I had some serious intestinal problems major surgery, and I am trying to return to eating normal food. Over these two weeks I have enjoyed watching your videos immensely. I feel like I’ve gotten an education in cooking. And also they have stimulated my appetite so that I am hungry again. Thank you so much for doing this with your life. It’s not only that the videos are good but you are genuinely a caring man and very generous with your time. I’ll be in the kitchen within the next couple of weeks going back to these videos. Superb!

[@samuelsouzy1904]

hi chef jean pierre, iam chef from democratique of congo, i done my chef study to capetown sud africa, i always watch your video, thank chef i realy learn alot from you be bless

[@JamesWilliams-ki7im]

Oh-yo... (onions) Ha! Never gets old! Love this guy!!! 🤣

[@uprite88]

Didn't know the chef speaks Japanese?

[@jmoodaachefjoe6368]

What a great idea JP! Fortify store bought stock and the people don’t need to deal with the bones! Much quicker and a nice product!

[@rodschelin3470]

I've never even considered making beef stock. But this I could do.

[@trinitywright7122]

I wish I could smell it and I'm glad nobody caught you at the grocery store. Haha You know this is a good way to do it I appreciate you putting this up. Your finished stock looks amazing I could just drink that!!!!

[@victoriamuir8988]

When it’s completely cool and strained put it back in the original broth containers (with a funnel) and stick it in the freezer for 17 years.

[@johnjjpaulajj]

Stumbled upon this channel and I love it!! Sent the Steak video to my husband, now we have the Best Steaks and he loves this Chef as much as I do. Thank You Chef!!!❤️😊

[@13thAllieCat]

Been watching this and today I make it for the first time. First time I’ve ever bought leeks. :) can’t wait to taste it.

[@BrandLmedia]

AMAZING BEEF STOCK!!!!! Wow!!

[@jucklowe]

Made this and used it for the base of my Prime rib Jus,,, and my beef stew,,,, absolutely outstanding,,,, the difference between this stock and store bought is night and day. Thank you.

[@davidh9844]

I really, really wish you hadn't written this.... Thanks a million for a brilliant suggestion!

[@jucklowe]

@@davidh9844 And Goulash, :) Made a buttload and put it back in the stock boxes and into the freezer. Very rich, and with the carrots and onions, it's got a hint of sweetness,,, easily offset with a bit of salt in whatever you're using it in.

[@1G_G1]

How is it that you are not at a million subscribers? You are a freaking genius. I tell all my friends about you. Keep it up Chef!

[@ChefJeanPierre]

Wow, thank you!😊

[@vampirkatzchen]

Bloop bloop bloop. The world is a better, happier place because of Chef Jean-Pierre.

[@PatrickDylan02]

Chef ! i've made this stock of yours. Found a no salt added stock containers and after all the cooking and straining it gaves me, 28 x 4oz Masson jars, for what we need at home it is simply greate. i've tasted it before and after, oh my God. what a difference. wayyyy tooooo good. thank you again.

[@Eric_McLain]

Can't get enough of this channel, the videos and the humor of Chef JP. Keep it coming chef!! Also, kudos to your video editor ..... they do a great job!!

[@donclyburn9497]

just in time for my birthday thank you chef!

[@ChefJeanPierre]

Happy birthday!😀

[@4312caviar]

Yes, the saying "keep it simple stupid" Thanx Chef for keeping it simple 🤩

[@AaronErbe]

On a Doctor forced liquid diet which includes stock. I've been having to force myself to drink that store bought crap. This video Changed My Life. Thank You so much! Such a HUGE difference in flavor.

[@TheJoshualincoln]

This is absolutely fantastic. My wife hated when I tied up the kitchen for so long on the beef broth. I can do this while I work and get close enough for my family and home cooking. Thank you very much, I very much appreciated this video.

[@Sweendogization]

She sounds like an ingrate. 😆

[@davidh9844]

If you see this comment, try making the same thing in an Instantpot. I pressure cook for 1hr, high pressure, let it cool at least 1 hour, strain. The prep takes more time than the cooking! Absolutely no loss in quality using the IP.

[@darienthomas6341]

I’m willing to dedicate 6 hours to recreate this. Thanks again Chef!

[@wallaceeldridge6238]

I used to make the roasted bone broth but thought I'd try your quick beef stock. First I tasted the salt-free store bought stock. Saying it was bland is an exaggeration. So, before I added the vegetables to the stock pot I deeply browned a half pound of 85/15 hamburger on the bottom (no oil, just meat). I left the fond and crumbled meat in the pot and then finished with your recipie. It's super. Looking forward to using it in a mushroom sauce. Thanks for teaching me lots of the finer points of cooking in a truly entertaining and delightful way.

[@albundy5228]

How to turn store bought colored water into a flavourful broth. Thank you, Chef! Always enjoy your videos!!!

[@camerong5349]

Hey Chef I just wanted to let you know I did something a bit unconventional with this stock. I ended up injecting this into a brisket and smoked it. It turned out amazing, very flavorful, and moist! Thanks again for the amazing recipe.

[@FreeSpeechisMyRight10]

I really love this guy. So upbeat and fun to watch and listen to.

[@ChefJeanPierre]

Thank you 🙏

[@timwashington824]

You are the best shift in the world!!!

[@daleberry5288]

Hello Friends, I ran out of beef stock and my local butcher was closed, so I took a page out of Chef Jean Pierre’s channel. It was so easy a child could do this. I used 23 pepper corns (😂). It always turns out “AMAZING!” JP, you and Jack are killing it. Thank you for great channel. My wife and I would love to attend your cooking school. Have you or are you reopening the school? We love your lessons. God bless you and your team. Thanks again, Dale

[@theconstitarian]

I tried this out and then used it for au jus and also for french onyo soup. It was unbelievable how much better it was. By far the best french onion soup I've ever had because of the stock.

[@mjremy2605]

Ha ha ha! He's got everyone saying Onyo now. Its like a subculture talk. A hidden language.

[@iarreolav]

This is probably his most effective video in a sense of how easy and effective this is. I'm gonna try to do this soon.

[@EEE80]

Looking forward the chicken version !! 🙂

[@tomyoung4781]

Used your stock in my lamb stew for the Community Kitchen in St Albans Vt. I fed 100 and they all loved it. Had to be that great stock

[@burghbrat3319]

TRY this, everyone. So good. You won't even believe how much you can enrich the flavor of a cheap boxed broth or stock.

[@citizenjane1129]

This stock is incredible. I've gone through my first batch, and I'm now preparing the second. Used it on a reverse sear Steak Au Poivre, among other things. Thank you so much Chef for your wisdom and wit. I've learned so much from you, and I respect your love for butter! Your fandom is well deserved!

[@stinkyfungus]

My grandfather taught me how to doctor up store bought stock. His way includes tomato paste - but what he showed me was - he'd sauté the tomato paste in the pan with the onion, and just till "it smelled right" He said "it wakes up ALL the flavors" I wouldn't figure out glutamate and umami thing (anchovies are a SEASONING!! Is another one he taught me) until long after Pop passed away... but im pretty sure that's what he was on to) We also put dried porcini mushrooms in ours... oh, and no tomato puree.

[@caspianblue4141]

Watching French-Italian Chef Jean-Pierre is like attending a Master Class at the CIA. Best cooking channel, ever! 👌🏻🏆

[@UniqueCaches]

I did it!! 1 hour prep, 5 hours on the stove, another hour to strain every magical drop. Now that I have three containers of delicious stock (2 in the freezer, 1 in the fridge), I can’t wait to make something with it! 😊 Thanks, Chef for this shortcut, you are a genius!

[@UniqueCaches]

Update! Today I made French onyo soup! I was actually wondering if it would taste all tomatoey and that would be weird? I should’ve known better, chef JP would not steer me wrong! It is seriously the best French onion soup I have ever tasted, the broth is full-bodied, savory, delicious. Amazing.

[@manfromwuhan714]

@@UniqueCaches nice I will make it this week

[@philipsmith6424]

I would have put all of it in a blinder ?

[@didisinclair3605]

I just love making stock! I'll be making your long-haul beef stock soon. I like to put the stock in quart or gallon freezer bags.. lie them flat, press out the air, and then you can stack them on their side in the freezer. Takes up so much less room! Thanks, Chef!

[@estanford826]

It’s delicious!!! I decided to go on a fast a few days ago. I’m not allowed to eat anything but i can have water, herbal tea, coffee, broth - stuff like that. I take one cup of this stock with some pink salt added for those times when I get super hungry So I don’t blow the fast. The cool thing is that when you’re not eating anything all day this stock tastes like the nectar of the gods! It’s super healthy for you too.

[@montana_garage]

Hey Chef, I just did this again today using stock and pan drippings from a roast beef and I can only express my gratitude. My people now wonder how I make such rich beef stock, au jus, and gravy. Anyone who has not tried this, TRY IT! It will seriously up your cooking game.