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How to Make Beef Stock

Beef Stock - Double Straining

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Monica Corrado is a whole food chef and food educator, with a private practice called Simply Being Well in Takoma Park, Maryland. She owned an organic catering company for several years which prepared food from local, organic and sustainable farms, and catered to environmental and “green” groups, embassies, as well as individuals throughout the Washington, DC metropolitan area. Monica was a founding member of one of the first CSAs (community supported agriculture) in her area in 1998. She has knowledge of biodynamic agriculture and Ayurveda, as well as 10 years study in alternative healing modalities. Her desire to “teach people to fish” instead of “giving them a fish” led to the opening of her practice in 2006. Monica uses her knowledge and experience to assist clients in expanding their awareness of the relationship between food and wellness. She believes that food can heal and food can keep one healthy: good, clean food which is prepared well is a cornerstone for well-being. To this end, Monica conducts private and group cooking classes on nourishing, traditional foods, and helps people sort out the confusing messages about what is good for you and what is not. She has taught hundreds of people how to cook nourishing, traditional foods for themselves and their families. Some of her clients are cancer survivors, menopausal women, new moms and dads, and others like you who are interested in using food to heal and / or to “simply be well”. Monica is a member of the Honorary Board of the Weston A. Price Foundation.

Beef Stock - Double Straining

Making a Nutrient-Rich Beef Stock, Monica gives step by step instruction starting with the equipment and ingredients needed, and finishing with how to store the stock for future use. She also gives tips on using quality ingredients and why quality counts.

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Beef stock

Broth

Nutrients

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We are now going to do one more step which -- actually, a double step to get a little bit more of the impurities and the fat and whatever else is in here out. We will use the a strainer and I am actually going to line the strainer with some cheesecloth that you can find in any, believe it or not, hardware store these days, hardware store, culinary store etcetera -- probably an arts and crafts store also, but this is food grade cheesecloth. Were just going to line that to take out even more of whatever impurities we dont want in our stock just pour that right in, and I am going to pull this out and just let it -- not going to catch everything because my cheesecloth is full, but thats all right. I am going to catch a lot of it and well see just what we caught in a minute. You can see it actually right now at the bottom of the bowl taking out some of those bone impurities.

So just let that strain through. Be careful. Its a little bit hot right now still, but you can see what weve got out of the stock just by using another strainer and a little bit of cheesecloth -- that actually is fat right at the top right now that you can see. Were going to let it go ahead and strain through because when you cool it, you can actually just pop that fat right off - you dont have to worry about that. So, its pretty good. Now let me let just see now; Ive gotten much purer stock now; lets take a look at whats in that thing. Just got it out of your stock, which is a good thing to do. So at this point, weve got nice strained stock.

Were going to let it just sit on the counter until it comes to room temperature - again, dont worry about leaving it out at room temperature. It can be at internal temperature up to four hours out of the refrigerator with no problems, and then just put it in the refrigerator and let it cool, and at the end of that youll have some gel stock and a white fat layer that you cannot miss, that should pop right off.