Comments on: Perfect Homemade beef stock: Your go-to recipe for awesome beef stock!

By: beef short ribs recipe slow cooker - Best recipes - canvassed recipes

beef short ribs recipe slow cooker - Best recipes - canvassed recipes — Wed, 06 Nov 2024 10:54:21 +0000

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By: Johan Johansen

Johan Johansen — Wed, 05 May 2021 09:58:57 +0000

In reply to Laura.

Hi Laura,
It’s fine to just add enough water to cover. The bones might start poking out slightly, but that’s fine, you can always add a little water gradually along the way so they stay submerged. Good luck 🙂

By: Laura

Laura — Tue, 20 Apr 2021 19:51:21 +0000

Hi there! I’m ready to give beef stock a shot but just had a quick question about how much water to add. Is it just enough to cover or a bit more than that? As it reduces, will the bones and veggies start poking out of the stock? Thanks!

By: Johan Johansen

Johan Johansen — Thu, 16 Apr 2020 07:26:34 +0000

In reply to Alison.

Hi Alison,

You’re very welcome! I’m glad you enjoyed the reads and I hope you’re keeping safe throughout this whole lockdown situation. Good question and good point there. Going back over this recipe, what I would do today was to probably strain it through a mesh strainer first to get out the major gunk and then once more through a muslin cloth to make a much clearer broth.

Good luck,
Johan

By: Alison

Alison — Wed, 15 Apr 2020 21:29:24 +0000

Hi Johan from Australia,

thanks for the awesome 3 part series leading up to Demi-Glace! I have read through all three recipes several times, and now that we are in lock-down, I figured there couldn’t be a better time to get started!

Yesterday I started the stock, today I will simmer for an additional four hours. My question is, after removing the bones, should I strain it through a muslin cloth? Or just through a normal mesh metal strainer?

Thank you!
Alison