Beef stock

When searching the web for beef stock, you will mostly find beef stock recipes made with beef or veal bones. This kind of stock is named ‘fond de boeuf’ in the French cuisine, and is meant to thicken and  flavor sauces.

This recipe for stock  contains beef meat with a few marrow  bones and gives a meaty taste to soups and veloutés.

Usually, I cook beef stock in great quantities as it is easy to store the stock in a freezer.

Beef stock

Ingredients: 2 kg of cheap cuts of beef meat(brisket, tail…), 2 à 3 peaces of marrow bones, 1/2 a celery, 2 à 3 carrots or parsnips, 2  leaks, 2 à 3 onions,  3 garlic cloves, 1 bouquet garni (thyme, bay leave, parsley).

Cut the onions in half en roast them black in a dry frying pan on the cut side, to give you stock a nice golden color.

Clean and peal the vegetables.

Put all the ingredients in a large saucepan. Add 5 liters of water en bring to the boil. Skim the stock a few times till it really starts to cook. For a real clear stock, add some cold water to the stock en bring it again to the boil and skim again.

Leave the beef stock simmering on low heat during 2 à 3 hours and strain it. Let the stock cool down and freeze it portions ready to use.

I don’t use any kind of seasoning to the stock. I only season with salt and pepper when ready to use.

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

Thanks in advance!

Beef cheeks with carrots

Perhaps not yet quite seasonal, this dish of beef cheeks with carrots and red wine is a dish that will please you several times.

Firstirst by the perfumes released during its slow cooking Then by the tasting of the  very tender and gelatinous meat .. Not to mention the pleasure of the dish warmed the next day. Er if you have any sauce left, it will be perfect to flavor a dish of tagliatelle.

We will therefore cook our dish of cheeks of beef in quantity. Moreover, nothing prevents its freezing.

Beef cheeks with carrots

Beef cheeks with carrots
Beef cheeks with carrots

Ingredients: 1.5 kg of beef cheeks, 1 kg of carrots, 1 celery stalk, 2 onions, 3 cloves of garlic, 1/2 liter of red wine, 1/2 liter of beef broth , 1 bouquet garni composed of laurel, thyme, and for the amateurs, a clove, 50 g of butter, 1 spoon of oil, flour, salt and pepper.

Cut the beef cheeks into pieces of about 100 grams. Season with salt and pepper and brown the cheeks  in a mix of butter and oil.

Peel the carrots and cut them into 2 cm pieces. Thinly slice the celery.

Reserve the meat and replace the fat with a piece of fresh butter.

Brown onions, garlic and celery over medium heat. Roll the beef cheek pieces into flour and put them back in the casserole.

Pour the red wine over the meat and bring it to a boil to remove the alcohol. Finally add the carrots and the bouquet garni and wet on height with beef broth.

Cook the beef cheeks under a lid in a 160 ° oven for 2 to 3 hours, checking the liquid level regularly, if necessary add broth.

Season to taste with salt and pepper

Serve the beef cheeks with  steamed potatoes .

English is not my native language. Feel free to ask for information about this recipe. I will answer any question. I also would very happy with any corrections you may suggest.

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