Meat Stock Recipe
Learn how to make a rich and flavorful Meat Stock Recipe with easy steps and tips. Perfect for soups, stews, and enhancing your favorite dishes!
Ingredients
- Meaty Bones Beef bones (shank, neck, or marrow bones work best)Chicken bones (perfect for a lighter, more delicate stock)Pork bones (offers a subtly sweet, savory depth)
- Vegetables for Balance The vegetables you choose play a key role in balancing out the richness of the bones. Aim for a classic combination, though feel free to adjust based on your preferences.
- Aromatic Herbs for Fragrance Herbs are essential for infusing your stock with that beautiful, savory fragrance. Stick with the basics or experiment with your favorite fresh herbs.Bay leaves (two leaves for subtle flavor)Thyme (a few sprigs)Parsley stems (a handful, don’t waste them!)
- Whole Peppercorns Whole black peppercorns will add just the right amount of heat to your stock. Adding them whole ensures that the pepper flavor is more subtle and melds beautifully with the other ingredients
- Salt Salt is important, but you want to control it carefully. Add a pinch of salt early on, but avoid over-seasoning at the start. You’ll taste and adjust the seasoning later for the perfect balance.
- Water Water is the base that helps draw out all the flavor from your ingredients. You’ll want enough to fully cover the bones and vegetables by a couple of inches. This ensures everything gets properly simmered, releasing those delicious flavors into the stock.
Instructions
- Prepare Your IngredientsVegetables: Roughly chop your carrots, celery, and onions into large pieces. There’s no need for precision; the goal is to extract their flavors into the stock.Meat and Bones: If using larger cuts like shank or neck bones, consider breaking them into smaller sections to facilitate better flavor extraction.
- Combine Ingredients in a Large PotPlace the chopped vegetables, meat, bones, herbs, and peppercorns into a large stockpot.Add cold water to cover the ingredients by about two inches. Starting with cold water helps draw out the flavors gradually, resulting in a richer stock.
- Bring to a Boil, Then SimmerHeat the pot over medium-high heat until it reaches a boil.Once boiling, reduce the heat to a low simmer. Maintain a gentle simmer to prevent cloudiness in the stock.During the first 30 minutes, skim off any foam or impurities that rise to the surface to keep the stock clear.
- Simmer for Several HoursAllow the stock to simmer for at least 3–4 hours, and up to 6 hours for a more intense flavor. The longer the simmer, the richer the stock becomes as the bones release collagen and nutrients.If the liquid level decreases too much, add more water to keep the ingredients submerged.
- Strain the StockOnce the simmering is complete, strain the stock through a fine-mesh strainer or cheesecloth into a clean container.Discard the solids, as they’ve imparted their flavors to the broth.
- Taste and Adjust SeasoningTaste the stock and adjust the seasoning with salt and pepper as needed.Since the stock has concentrated flavors, add seasonings gradually, tasting as you go.
Notes
Pro Tip:
- For a deeper, more complex flavor, consider roasting the bones and vegetables before simmering. Roast at 400°F for 30–45 minutes until they are golden and caramelized. This step adds a rich, smoky depth to your stock.
- The nutrition values may vary slightly depending on the type of meat used and how much fat is skimmed off the top after cooking.
- If you find yourself with extra stock, don’t let it go to waste! Pour it into ice cube trays or airtight containers and freeze for later use. Stock cubes are perfect for adding flavor to quick meals or using in future recipes.