How To Make Beef Stock | The Guide To Perfect Stock

[@lordelaurel6734]

I'm so happy I learned why it was gelatinous! I always wondered! Thank you ☺️

[@dove7778]

Thx so much.. really appreciate this vids.. as I don't like using processed stuffs.. and another thing I really appreciate was in one his videos how long to fry chicken on either sides which is a great help as most food youtubers dont do that. I have no idea how long to fry chicken breast or fish or any meat so it makes it easy when we have this types of chefs who explain EVERYTHING!! We don't have to go anywhere else. Everything is on this channel..! Thx u 👍

[@ChefJackOvens]

The plan is to have literally everything covered. Too many videos don’t explain anything and expect you to know. That’s where I come in 😉. I appreciate your support. Thank you very much!

[@dove7778]

@@ChefJackOvens U welcm..

[@999vektor]

I buy ground beef from local farmer and just got additional 50 pound (!!) of different bones for free😊 (feeling lucky) It is stock time tomorrow I think. Nice and easy recipe btw👍

[@varun009]

Use a slice of bread to soak up the surface fat and then fry the bread. Absolutely delicious. White bread works best as Multigrain can drop little flax seeds into the stock.

[@desertodavid]

Good tip. Definitely do not throw that collagen away. It's very very good for you, especially your skin, hair and joints.

[@vilisgrinvalds]

Very good recipe, awesome video short and useful. Zero waste tip: all scrap put back into pot add some fresh potatoes, carrots add some rice and various grain, pasta… actually anything.. and top up with water. Get it to the boil and simmer until you get porridge. Finally you will get nutrient dense dog food. It’s old northern fashion. ✌️

[@roxyc5345]

AWESOME!! Never been able to make a stock😍😎😋, Thank you for the recipe and lesson

[@ChefJackOvens]

No problem at all

[@RudiLV]

@@ChefJackOvens I struggle with how much electricity/gas you have to use to boild it for hours. Just to create stock for 3L which isn't even enough for pot of soup. If making soup should i dilute stock with water further?

[@pennzilla57]

My boy, he finally did it! Been waiting on this one lol

[@ChefJackOvens]

Haha! Awesome. Glad you enjoyed it!

[@pennzilla57]

T-shirt idea... "Save it for a Stock!" I'd buy it lol

[@ChefJackOvens]

👌👌👌👌

[@AliAhmad-ql2wg]

Simple , easy , short , smart Many thanks from kuwait 👍

[@ChefJackOvens]

It’s a pleasure 👌

[@rembautimes8808]

Such a wonderful recipe. A good beef stock is amazing but it does take time. I very much enjoyed watching this

[@davethompson7135]

Another very informative video. Well done. He shows us it's not rocket science.

[@ChefJackOvens]

Thank you!

[@aliciathompson7721]

I appreciate your review of beef stock. Recently made Demi glacé and now I’m replenishing my chicken and beef stock. I like making my own it better that way. Thanks again

[@Maya-11146]

Thank you for this wonderful video 😊 I just wanted to ask, if I use previously frozen beef bones...how long can I keep the stock in the fridge for after? If you could answer, I would really appreciate

[@ziadhalwany3095]

Its finally here!! The moment we’ve all been waiting for.

[@ChefJackOvens]

Haha! Hope you enjoyed it.

[@ebenezervictor5449]

Thank you for explaining so clearly. Shanthi from India

[@ChikiraUkary]

How long does it store when pressure canned? Also, does it stay in liquid form once you re-liquify it?

[@spiderdog762]

Nice one, I am working Chef [not at the moment], never seen raw celery introduced to roast veg, I will try it. E ven after twenty years, I still enjoy making stocks and Demi Glace. Your channels sucess is well deserved.

[@ChefJackOvens]

A fellow chef! That’s awesome! I add raw celery as it adds a little sweetness and depth. I find that roasting it alongside the other vegetables the flavours get masked into one. Stocks and Demi glacé are good fun to make. I appreciate your kind words and support.

[@wongfeihung1847]

As well as glace de viande!!

[@jamespainter1495]

I just keep boiling and then set it into icecube trays. Essentially making my own stock cubes.

[@ChefJackOvens]

That’s an awesome way to do it!

[@jacquelinemwaniki6465]

I just found out about you. I love your videos. Easy to follow and with readily available ingredients.

[@creepinshadow247]

thats a huge leek

[@ChefJackOvens]

It is haha 😂

[@maneensom]

I know 🤣 I’ve never seen a leek like that ever 😂

[@bobbybrainstorm]

Better call the plumber

[@awiseman93]

Sirfetch’d would be jealous

[@brandibucko]

I gasped when it appeared on screen

[@abduljhabbar9218]

Hi, brilliant video, wanted to know can you freeze this and for how long

[@ChefJackOvens]

You can definitely freeze it and up to 6 months

[@abduljhabbar9218]

Thankyou so much

[@stevostevo202]

Thank you very much for posting this. I am making soup for an upcoming event and this method of making beef stock is perfect.

[@yanielperez5253]

I never even comment on KZbin, but this is the most perfect video I’ve ever seen 😂

[@rudygingerich5711]

Agreed

[@desgoulding7154]

I have made Veg stock thanks to you mate now I will have a go at this stock thanks mate

[@ChefJackOvens]

Fantastic! This stock is fantastic. It creates the most amazing flavours when added to different dishes.

[@mercedesmarcial4613]

Master recipe...!!! 👏👏. Thank you very much. 🙏🙏🙏

[@ChefJackOvens]

It’s a pleasure! Thank you

[@giuseppecarcasso9721]

Great and clear explanantion, you make this so easy. Subscribed!

[@ChefJackOvens]

Awesome, thank you!

[@patriciatreslove4449]

You nailed it, Chef, take care stay safe, I am off to the butcher to buy bones.

[@ChefJackOvens]

Please enjoy Patricia!

[@rambles5671]

Im going to uni soon, this'll be so useful, thank you!

[@f56esddstr]

thanks chef pretty good and skoth video I love your voice and clarity my friend. lovely

[@jakethewoz]

Very nice, no nonsense video. Thank you!

[@ChefJackOvens]

Glad you think so!

[@Brother-Luke]

Can you freeze this into portions. Take out for a meal and reheat that meal again? So reheating twice

[@KhoiV]

Very informative and helpful

[@ChefJackOvens]

Great to hear

[@mikeg5288]

loving this channel. Thanks Jack!

[@ChefJackOvens]

Glad you enjoy it!

[@stagweekenders2528]

Doing this on the weekend for my Minced Beef & Onion Pies. Can you confirm the temps used for roasting pls?

[@JeromeBrown-n9y]

Amazing recipe. Thanks!

[@mreis221]

Thanks! Going to use this for my French Onion Soup this holiday. Thank you!!! 👍🏼

[@ChefJackOvens]

Awesome! Please enjoy it

[@MyChannel-fo9yq]

Me too👌🏼

[@agheoane]

Hey I know it's been a year but I'm looking for a stock for french onion, how did this workout?

[@mreis221]

@@agheoane I ended up doing half store bought stock and half homemade and the result was great! My next batch I’ll definitely try to use just the homemade. I found it difficult to get the right color and depth of flavor in my stock. I was using rather small pot for the amount of stock that I needed so I think that was why. All in all the soup came out great 😋

[@wendyhannan2454]

Thanks Jack, I’ve been looking for a good stock recipe. I’m wanting to make some Asian soups, I could add a few Asian flavours to it as well. Great to know you can freeze it up to 6 months.

[@Joel82]

You can freeze it for many years.. I have a beef stock that we use at Christmas for a Chinese meat fondue and after it gets frozen again for the next year. It gets better every year 😅

[@garrusvalerian9112]

Finally! the famous Stock. XD

[@ChefJackOvens]

It was about time I posted another.

[@nicosgeo]

At 4:00 do not remove any fat. You can peel it easier later from the top of the cold jelly. This way you don't loose any stock from the liquid fat. 👍

[@V0idstrider_Soul_]

Thank you imma use this recipe to make french onion soup for Thanksgiving

[@ChefJackOvens]

Sounds perfect 😊

[@YuriSVdovenko]

Please explain the difference between this (wonderful) beef stock and the demi glace. Thanks in advance.

[@ChefJackOvens]

Beef stock is used in the making of Demi Glace. It's combined with Espagnole Sauce and reduced together to make Demi Glace. I will be making all of these sauces in the near future.

[@YuriSVdovenko]

@@ChefJackOvens Thank you very much Sir for your reply! I will be waiting for your Demi Glace pesentation with great interest

[@robkamstra]

Thanks Just made this today. Your advice was brilliant. Is it better to Freeze as a jelly or a liquid?

[@ChefJackOvens]

Awesome! I’d usually put it in the fridge to solidify then freeze from there 😊

[@RapInTheVeins]

I recommend using the leftover meat to prepare "Croquetas" (Spanish recipe), maybe you can try to make a video about it :)

[@RoyShouriMustango]

Thanks for showing us how to make this Chef

[@ChefJackOvens]

Anytime! My pleasure 😊

[@evehsv5556]

Excellent tutorial thanks Jack.

[@ChefJackOvens]

So glad you enjoyed it!

[@r1273m]

Back in the 1950's I remember glue being made from boiled bones. A lorry (Mansfield Hide and Skin Co.) used to collect the bones from local butchers. The flat loader had these open bins where the bones etc were collected, the stench as the lorries drove by was horrendous. Anyway, back to Beef Stock........

[@alipetuniashow]

I wasn’t notified I had all notifications turned on?Is this a problem your facing, also awesome recipe chef😇😇😇🥰

[@ChefJackOvens]

I really appreciate you for letting me know. When I saw this comment, I instantly contacted KZbin and have since been told that this is an ongoing issue that they are working on fixing. This video has not done well at all, and I can understand why now! It’s actually quite frustrating. Thank you for letting me know, your a great person!!

[@rburns531]

Excellent! Well Done! Thank YOU!

[@ChefJackOvens]

🤤🤤

[@moirani2021]

very educational Sir, thank you 🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻

[@rowanschelvis4899]

First time making this today!

[@ChefJackOvens]

How did you go?

[@rowanschelvis4899]

@@ChefJackOvens It was amazing. I used it for onion soup my family loved it.

[@chefsoni7524]

Great thanks. Why you roast the veg? Does it give good colour I'm guessing?

[@ChefJackOvens]

Sorry for the late reply! You’re correct about the colour. It also adds a deeper flavour to the stock rather than just chucking them into the water raw.

[@chefsoni7524]

@@ChefJackOvens I'm doing it tomorrow. Thanks for the reply

[@ChefJackOvens]

Viren Joe Awesome! Please enjoy. It’s such an important ingredient for so many recipes. Having this on hand will make all of your dishes taste so good! 👌🙏

[@chefsoni7524]

@@ChefJackOvens I roasted bones with veg but found that loads of fat came from bones soaking veg in oil. I drained it but its still oilly. Is it better to roast separate? Or does this not matter? Thanks again

[@ChefJackOvens]

You can roast them separately, it’s not necessary though. Which bones did you use and was there much meat left on them? The fat shouldn’t be an issue, as when it’s added to the water it will rise to the top, which you can then spoon out.

[@GoMathewVideo]

Love you Jack!

[@ChefJackOvens]

❤️

[@justsonia7863]

Well explained💯💯

[@ChefJackOvens]

Glad you liked it

[@tonyandrade8131]

Holy $hit... where do you live? I have never seen celery stalks so enormous in the 45+ years that I have been on this planet...Whoa.

[@ChefJackOvens]

Haha Adelaide Australia

[@emanspi]

You are so informative! Well done!

[@ChefJackOvens]

Thank you 🙏

[@carolwanjiku2003]

I see "STOCK" I click!!

[@ChefJackOvens]

Thats great! Hope you enjoyed it.

[@davidstorton910]

That would make a brilliant French onion soup

[@TehSCARGaming]

Thx a lot for this! Why not roast the celery tho?

[@ChefJackOvens]

Different flavour profiles. You can roast it if you want to

[@TehSCARGaming]

@@ChefJackOvens ahhh I see thx!

[@flabbybabby]

4:02 I saw a tip for getting fat out, put ice in a ladle that's been in the freezer & let the fat solidify onto the ladle

[@godwins5929]

Can you use frozen bones for this? Thanks!

[@ChefJackOvens]

You sure can

[@godwins5929]

Thanks!

[@ahmadamirulamri8193]

Good and informative video as always

[@ChefJackOvens]

Glad you enjoyed it! 🙏

[@carpediem1109]

That was a Good vid. I have to do it thanks again

[@ChefJackOvens]

Thank you very much. Beef stock is a very important ingredient to have as it is the foundation to some amazing dishes and sauces.

[@rowanschelvis4899]

Today I learned cold beef stock turns to jelly!

[@ChefJackOvens]

There you go! Glad you learnt something. 👌👌😊

[@jinxat]

Perfect thank you. Now that we are the stock gang, lets see your veal demi glace version :)

[@ChefJackOvens]

Coming soon!

[@jesuslovesus4002]

Can the stock part be stewed in the oven

[@G2010J]

I only have marrow bones. Is it possible to do it with just that or is there something I can find at my local market? Where I live, the meats are kind of limited.

[@pamhouglan4710]

Best stock recipe I’ve seen on KZbin! Thank you!!!

[@cyphonrider]

So a question, why ad the celery after the roasting the veg/bones? Better flavor that way?

[@ChefJackOvens]

Great question! You’re right with the extra flavour. If you roast it off it all blends into one flavour whereas if you add the celery after, it gives a pop of freshness.

[@simranprasad8528]

I will learn all the new for skills from u🎉🙏🔥

[@mezzofeldenkrais6131]

Thank you for this. Helpful. :)

[@davidwong5230]

Hi there I live in China, I don't have an oven, would you get the same effect if you panfried everything?

[@ChefJackOvens]

You can do, yes just pan fry them until browned all over. It won’t release the exact same flavour but if that’s all you have then it will work 😊

[@joebarrett4353]

Brilliant. Thank you

[@ChefJackOvens]

You’re very welcome 😊

[@DesMcCrind]

What temperature in the oven?

[@kiwi5731]

bro I came to see how to make a beef stock, but I just got a nostalgic feel to the music in the background

[@iOwnzNubz1]

Does it matter if I use different veggies? Can stock be made without veggies?

[@ChefJackOvens]

Yes it can, but it will be missing flavour which those veggies give off. Your best bet is to save all your scraps and use them in the stock (onion skins, carrot peels, celery leaves etc)

[@hanfoong5176]

YEAAAAAA STOCK GANG 4 LIFE 😎

[@ChefJackOvens]

Stock Gang!! 👌👌

[@gecigeci6900]

how many day can we use that in fridge ?

[@roelrobles91]

What's the temperature for the oven when you roast the meat and veggies?

[@andrewwebb2866]

Question, if I may. Can you super concentrate this stuff by boiling it down significantly more and then adding water? Is it possible to get anywhere near the levels of the commercial jelly stocks without all the MSG and food gums etc? I'm trying to work out if this is worth 48hrs of gas and perhaps use a slow cooker/crockpot instead?

[@ChefJackOvens]

Hey, Andrew. Great question. With the high amounts of collagen in the bones once this completely cools it does become a jelly 👌

[@andrewwebb2866]

@@ChefJackOvens Yep, I was considering making a batch in the crockpot but was wondering just how far you could go boiling it down before nearly all the water content was gone.

[@solo-repair9374]

Jack looking to make a top beef /chicken gravy for roast dinner any chance of a video. Regards Pat from England

[@IpswichRobert]

Is this recipe suitable for people with asthma?

[@TheChrisg67]

Looks great 👍

[@BelovedAunt-m7d]

Can you freeze this?

[@geoffdundee]

can do same with lamb bones and chicken carcass..........you can also double strain it through muslin

[@ChefJackOvens]

You can indeed for lamb stock and chicken stock. You then have seafood scraps for a seafood stock, fish for fish stock, pork for pork stock. Muslin cloth is great.

[@mymeng8773]

Thank so much chef.

[@1276magaki]

So i know what i'm going to ask is a bit bizzare but which ingredients are considered necessities for the stock? I want to make one but am in no place to buy so many things at once just for a stock.

[@ChefJackOvens]

It’s not bizarre at all and it’s a great question. The essentials are water (obviously), carrots, onion and celery. Everything else that’s added is extra flavour. Stocks are a great way to use up veggie scraps as your probably aware, I always say “Save it for a stock” haha! You can literally make a stock using only scraps (if you have enough).

[@1276magaki]

@@ChefJackOvens Understood. Thanks so much for taking the time to explain everything to me. Much love and keep it up stock master :D

[@ChefJackOvens]

Thank you so much for your love and support!!!

[@erikarugdee2855]

Watching you spoon off the fat was so satisfying 😂

[@ChefJackOvens]

Haha 😂

[@arpitpatel83]

That's a great video.

[@ChefJackOvens]

Appreciate it, thank you 🙏

[@arpitpatel83]

@@ChefJackOvens I'm currently giving this a go as we speak. Started at 5am (4.5hrs ago).

[@ChefJackOvens]

@@arpitpatel83 That’s an early start 😮. Let me know if you have any questions

[@randomhuman4191]

Can i make meatballs soup with this stock?

[@EricPollarrd]

I used some “Borough” beef broth from Waitrose the other day to make a gravy with and it was weak as pi55, tasted about as beefy as ready salted crisps! Really trying to find out how to get THE STRONGEST POSSIBLE BEEF flavour for GRAVIES, without the use of concentrated stock cubes that have all sorts of badness added to them. I must be about 500 yt hours in with no success. I’m thinking an extra to this would be to cook the beef longer to ALMOST burnt in order to get max caramelisation

[@tareqeh]

🤣 Everyone were waiting for this, so funny! Your Biggest Fan Tareq

[@ChefJackOvens]

Haha, I know right! Thank you so much Tareqeh

[@santosj2274]

Nice!!

[@paulwhitehead1190]

Brilliant video.. I’m going to try this

[@derp8575]

Will boiling ground beef in water work?

[@ChefJackOvens]

No it’s not the same

[@evakostalova6292]

Thanks.

[@ChefJackOvens]

No worries 😊

[@danielconti4778]

Do I have to refrigerate overnight or can I just use the stock after skimming?

[@ChefJackOvens]

You can use the stock straight away 😁

[@danielconti4778]

@@ChefJackOvens thanks Jack! Making some French onion soup tonight and started with your stock. Looking forward to it!

[@ChefJackOvens]

Awesome!! Please enjoy 😊

[@nayks1963]

can you teach us how to make consomme?

[@ChefJackOvens]

Definitely!

[@sherinnabeeh1074]

What if I don’t use leeks ? Should it be replaced with something else or just exclude it ?

[@ChefJackOvens]

This is just a base. You don’t have to use those exact ingredients. 😊

[@sherinnabeeh1074]

Chef Jack Ovens okay thank you for your quick reply 🌷🌷definitely will try it .. I already tried many of your very successful recipes , and they were all so delicious 👌🏼👌🏼👌🏼👌🏼

[@ChefJackOvens]

No worries. This is great to hear! Please enjoy this one. It’s the perfect stock for so many different sauces that I will be making over the coming weeks. 👌

[@sherinnabeeh1074]

Chef Jack Ovens I’ll be waiting 🤗🤗🤗🤗

[@Abbbb225]

what pots are u using with the copper bands?

[@ChefJackOvens]

They’re Essteele Per Vita 😊

[@gk6993]

Can you somehow use the meat still attached to the bones? A Ragu of sorts??? Or is it depleted of goodness/usefulness?

[@ChefJackOvens]

After it’s been cooked for so long the meat will have very little flavour left. You can use it in a ragu but it won’t do much.

[@gk6993]

@@ChefJackOvens Thank you

[@krizzyautor678]

Is this brown stock?