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Beef stock recipes |
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Beside pork and chicken, beef is also a common soup stock ingredient.
It is more commonly used as a stock ingredient by the northern chinese. A number of beef stocks are especially created for distinct food items such as braised beef noodle soup or beef udon soup.
There are not many variations to beef stocks and beware that the flavour of beef stocks can be quite strong.
You should find 5 recipes for beef stocks here.
Beef stock No.1
This recipe produces a light soup base. The stock may become milky because of the calcium from the bones.
Ingredients
3 kg beef bones
1 kg beef
10 litres of water
200g ginger
2 stalks of spring onions
10g cinnamon
Directions
- Wash the beef bones and meat
- Parboil the beef bones and meat. Trim off any fats
- Bring the water to a boil in a big pot
- Place the beef bones and meat at the bottom of the big stock pot with the ginger and spring onion
- Bring the water back to a boil
- Lower the heat to a slow simmer and cook for 4 hours
- Remove the ingredients and strain the beef soup stock
- Use it as you like or store for later use
Beef stock No.2
This recipe produces a soup stock with a strong flavor and dark color because of the baking and browning process.
Ingredients
1 kg beef bones
1 onion
1/2 carrot
1/2 radish
2 stalk celery
5 litres water
1/2 cup cooking wine
Directions
- Wash the beef bones
- Wash and cut the onion, carrot, radish, and celery into big chunks
- Lay the cut vegetables on a baking sheet or tray
- Place the beef bones on top of the vegetables
- Preheat the oven to 200 degree celsius
- Bake for 15 minutes
- Bring water to a boil in a big stock pot
- Add the vegetables and beef
- Bring the water back to a boil
- Lower the heat to a slow simmer, and cook for 4 hours
- Remove the ingredients and strain
- Use it as you like or store for later use
Beef stock No.3
This recipe produces a clear spicy aromatic beef soup because of the star anises.
Ingredients
500g beef bones
600g beef
4 slices of old ginger
1 stalk of spring onion
3 star anise
1/4 teaspoon peppercorn
1/2 teaspoon salt
10 ml cooking wine
1 litre of water
Directions
- Wash and parboil the beef bones and beef
- Add everything into a stock pot
- Add water
- Bring water to a boil
- Simmer for 4 hours
- Strain for use or store
Beef stock No.4
This beef stock is best used for braised beef noodle soup. The frying and use of preserved bean paste will produce a very dark stock.
Ingredients
600g beef bones
600g beef tendons
20ml cooking oil
30g minced ginger
30g minced garlic
2 litres water
10ml cooking wine
Seasoning
1 tbsp preserved bean paste (dou ban jiang)
1/4 tsp salt
1 teaspoon sugar
3 star anises
Directions
- Preheat oven to 200 degree celsius
- Bake the beef bones for about 30 minutes
- Parboil the beef tendons
- Heat the cooking oil in a wok, fry the minced ginger, garlic and preserved bean paste
- Add the beef tendons and fry for a minute
- Add everything including the rest of the seasonings into a big stock pot
- Simmer on low heat for 2 hours
- Strain for use
Beef stock No.5
This beef stock will have a distinct peppery taste.
Ingredients
600g beef
1 kg beef bones
200ml cooking wine
200g peppercorn
300g coriander stems
1 teaspoon salt
3 litres of water
Directions
- Parboil the beef and beef bones
- Place them in a stock pot and add water, cooking wine, peppercorm, coriander stems
- Bring to a boil and lower heat to simmer for 4 hours
- Add salt to taste
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