This Trick Forever Changed The Way I Make Beef Stock

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Your genuine passion and energy has gotten me into cooking, which has had a huge impact on my physical and mental health. Thank you.

I can attest to getting beef bone cut offs for free. Went to a local butcher in the next town over and asked him if he had any cutoffs/bones he was going to toss. I explained I was going to try to make home made beef stock. He literally gave me almost 30 lbs for free, excellent cuts full of marrow. I offered him money, but all he wanted was some of my homemade stock in return. I happily gave him a bunch after.

Top tip, do your remouillage in a pressure cooker. It will extract all the last of the gelatin from the bones to make that second stock almost as unctuous as the first one.

I just got the call to do a trial shift in a kitchen this week and potentially leaving a job I've been at for over a decade to finally follow my passion. Sonny's channel was a huge inspiration for me to really start trying to master the craft of cooking and I'll forever be grateful for that.

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Here’s a tip: After you make your stock and freeze it in deli containers , run the container until a bit of hot water until the stock loosens, pop it into a vacuum sealer bag and seal the bag. Your stock will last many more months in the freezer because air can’t get to it.

I was taught to make stock by my grandmother, she taught us to remove the bones at the 2.5- 3 hhr mark and strip the meat from the bones. Rather than blacken the vegetables as you did, she taught us to cut them into similar sized pieces and brown them in tallow/lard/chicken fat depending on the stock. Theses where also pulled from the stock along with the bones meat and saved, from these we would make pie filling with some "fresh" vegetables and this rolled into teaching us how to make pastry. She went through two world wars and the great depression and learned the value of waste not want not from experiance. With how our modern world is going learning from our grandparents and great grandparents if possable is wise. As a side note my grandfather would put the bones in the fire and would later grind the bones mixed with the ash for the garden to grow more vegetables. Thanks your for the video making a secondary light stock was new to us and valuable knowledge, Take care, God bless one and all.

I learned how to do this almost 40 years ago, and i make my BeefStock about a week after Thanksgiving......to be ready for Christmas Prime Rib. I make my own Chicken Stock all through the year......but Beef Scraps and Bones have come increasingly harder for me to find.....i have a special bin in my deep freeze......when i come across them , Im ON IT!.....i gotta say SONNY.....you totally nailed this . When I learned this i was early 20's, and did MASS Quantities of Prime Rib Bones in Huge Hotel Roasting Pans that could hold 3 Boneoff Prime Ribs.....then make the stock in a 20 Gallon Tip Kettle. I got so good, suddenly it was my job.......never caught on the old timers didnt want to do the heavy lifting, or babysitting the Ovens or Kettle.......so yeah, Sonny, I DO KNOW!

Pro Tip: If you need a fair amount of tomato paste, use a small can. Tubes are for those moments where you only need a Tbsp or two Second tip: if you have a lot of exposed marrow bones, you can leech out the blood (hume) in cold water first. This helps get rid of the gross top foam / cloudy stock

In cooking school we rubbed our mirepoix with the tomato paste and baked it in the oven as well as the bones, we didn't put any paste on the bones we did blacken the onyo too.. great techniques bro you're making me want to make some up now

I made stock based upon your first stock video, stayed up until 5am keeping my eye on it, my wife thought I was insane, but loves the channel too...Best cooking channel out there.

Best cooking channel on YT by a mile!

I love seeing the number of comments about how YOU, Mr. Dude, were so fundamental in teaching people to cook! I have to add my own. I make your BBQ sauce and Rosemary salt, and experiment with both, all the time. I have friends and co-workers who are constantly asking, "when's the next time you're going to make this?" It feels amazing. Huge thank you to you, and the team!

I just started watching like 2 videos before you considered leaving the tube... so glad you stuck it out. Your content is even better now! Thanks!

Your cooking lessons are so great! My family often eats in silence because of the concepts and best cooking practices you share with us. I apply your tips to everything I cook. Love how you reinforce your tips in each video!

Not gonna lie after I started watching your videos a couple of months ago it has made me more passionate about cooking and I thank you for it king 🤴

I just made stock last week. Cant wait to see everything I could have changed!

Been cooking a long time so thought to add something here. I make my own Vietnamese beef pho broth Hanoi style so spent a year researching how its done. I even spent 3 months in SEA wandering around learning how they make their broths. The one thing i found that makes a broth richer with out compromising the flavor profile of the beef is to use a pound of chicken feet for every gallon of stock that you intend to finish with. They are extremely high in collagen which adds that desired richness. They are also inexpensive at ~$2.50/lb at most Asian groceries. I make batches of two gallons each overnight adding the aromatics for the last hour of the low simmer, then freeze it in 1/2 gallon volumes using zip-locks. I have pho bo broth when i need it.

Thanks. I actually learn something today. Didn't know I can make another stoke.