With cooking at home I have learned couple of lessons which are worth to share. The first one was about choosing a chef knife. In that blog post I also showed you a very important question which you have to ask yourself when you are going to buy one (read the full story here). Today I want to talk a little bit about cooking. Especially about how to cook a beef stock perfectly. There are many recipes which I have tried but in the end I’ve adjusted them and cooked them my own way. Why? Because somehow none of them satisfied my taste buds. And I like tasty food 🙂
One cooking lesson worth remembering – there is never enough stock in the kitchen. I use it for everything: for example when I cook risotto, Asian food or my favourite pork medallions; by the way the recipe will come in few days so check back soon. (or sign up for the newsletter) Some people would say “what a spoiled guy, he can use a bullion cube”. And I say “seriously”? Are you kidding me? Do you know what kind of crap is inside? In case you don’t here is an ingredient list from one the most popular bullion cubes.
—- Salt, monosodium glutamate, hydrolyzed soy/corn/wheat gluten protein, hydrogenated cottonseed oil, beef fat, dehydrated vegetables (onions, carrots, parsley), beef extract, water, guar gum, colour, autolyzed yeast extract, disodium guanylate, disodium inosinate, spices, tartaric acid, citric acid, hydrogenated soybean oil and sulphites. May contain traces of milk ingredients —-
It doesn’t look so yummy anymore, does it? So in case you are still fan of stock cubes you should think twice before you use one next time. Instead you can make your own beef or chicken stock, freeze it down and use it later when you will need it. I actually do the same. It is really simple and for sure not time consuming. You should also know that my personal goal with Taste Is Yours is not only to cook delicious food but also educate you a bit. To show you some interesting facts and history about food which I cook and about ingredients which I use. So trust me I want only the best for you. 🙂
My beef stock.
- 1kg of beef bones (the best ones are with some meat on side)
- 2-3 carrots
- 10cm of celery
- 1 celery root
- Fresh parsley root
- 1 small leak
- 2-3 onions (or shallots)
- Salt and black pepper
- 2 bay leaves
- 5-6 whole black pepper seeds
- 3 allspice seeds
- Handful of lovage leaves – the magical herb 🙂
- Put the bones into a cold water and bring it quickly to boil. The bones will release all the blood and dirt into the water after 1-2 minutes of cooking. Pour the dirty water out and refill the pot with fresh, cold one.
- Add peeled carrots, parsley root and celery root (I leave them in one piece).
- Add spices and herbs.
- Cut the onions in half leaving the skin on and grill on a grill or a pan. I use a very hot and dry pan with no oil. Add into the soup – this will actually give the soup a very nice yellow colour and will keep it clean.
- Cook on very low to medium heat for 2 1/2 hours.
- Season the soup with more salt and black pepper if needed.
- Serve with cut meat, carrots and soup pasta. Add fresh lovage leave for more flavour.