How to Make Beef Stock In Any Kitchen (Instant Pot, Slow Cooker, Stock Pot)

hi it's Cara from Health Home and happiness and today I'm going to show you how to make beef stock three different ways first is using a stock pot which we just do on the stove and we show you how to brown your beef before you make it into stock for a little bit more rich of a flavor second is the slow cooker and the slow cooker is one of those kind of set it and forget it beef stock and the third way is with the Instant Pot everybody's new favorite appliance and this is actually my favorite way of making beef stock it's just so fast it's so easy and the smell is contained you can plug it in in a different room and not have to worry about it and it doesn't heat up the house as much as the slow cooker so on three of these ways kind of have a use in your kitchen I tend to do use all three of them based on what else I'm using so if I'm used using the stockpot to make yogurt then I'll go ahead and use something else to make stock if I need to do that at the same day I tend to take one or two days a week and do most of our cooking so it's not uncommon for me to be doing chicken stock B or beef stock and yogurt maybe a batch of homemade lora bars or meatballs or something meat based to kind of prepare for the next few days so I tend to do my cooking in sort of blocks which is why I have my freezer clocks which I will link to above if you want to check it out where we do blocks of 2 to 6 to 8 hours of cooking and then we fill our freezer so that we don't have to worry about cooking from scratch every single night every single meal so I will link to that above but today we are going to talk about three different ways to do stock this is convenient depending on what kitchen tools you have which appliances you have and what you're using and what else you're cooking in the kitchen at the same time that you're making stock so stock is easy to just go ahead and set up and then let it do its thing while you get other stuff done so to make our stock this is these are beef bones they're marrow bones you can see sometimes they're called shank bones or soup bones you can see the marrow right in there and then there's lots of fatty meat around the outside this makes really delicious stock you can actually do this exact same thing with chicken and I tend to use the cheaper cuts of chicken when I'm making stock I'll use like the wings or the drumsticks or kind of whatever I can find free-range organic and less expensive with chicken you're going to want to leave the skin on so you want bone-in skin-on and then for beef for beef these nice soup bones work super well they make a really delicious nourishing stock that's full of all those amino acids fats and is super easy to digest healing I think all of you guys know the benefits of stock so we're not going to go into that now you can look at my other video of broth and stock 101 to learn a little bit more of the benefit of making stock and the second thing I add to my stock is different kitchen scraps so I tend to sort of accumulate kitchen scraps like onion peels make a nice golden stock these are just some like will teal ends of lettuce that didn't make it into the into a salad there's some garlic peels I think there's a few carrot ends in here so just kinda the kitchen scraps are great for stock you're gonna want to have them washed though so make sure you're not putting anything that in that's really dirty because that will make dirt in your stock which of course we don't want so clean kitchen scraps I tend to just save for a few days before I'm making stock the rest of it goes into the compost this this adds actually vitamins and minerals to your stock and different flavors it kind of makes a nice deep flavor and the onion peels especially make it a nice and golden color next what we add to stock is salt and so I tend to add a little bit of salt because it does help preserve the stock and keep it from going bad in the fridge if you have it in the fridge for a little while we need to use it we use unrefined sea salt but I tend to under salt my stock so that if I'm boiling it down and simmering it down to make a sauce it doesn't concentrate the salt flavor so I'd like to add salt to the finished product of soup or or sauces or whatever I'm using the stock in rather than adding it to the stock up front the last things that we add to stock and this is completely optional is ginger and garlic and both of these have healing property and they really add a nice subtle flavor to the stock I like to just you don't even have to peel it just cut off about an inch or an inch and a half of ginger or if you are you bought a ginger root and it started to get kind of wrinkly and like dehydrated in your fridge go ahead and give it a sniff and make sure it still smells good but if it smells good go ahead and just toss it in your stock just like that and it will impart the flavor and some of the healing properties of ginger into your stock and it just really gives it a nice slightly spicy subtle flavor it's a great anti-inflammatory and it's great for lots of other things so ginger is a great thing to add to your stock if you have it on hand garlic for the same reasons a nice subtle sweet earthy flavor garlic is great to put in stock it's high in sulfur which helps our detoxification pathways and so there's just lots of healing benefits to stock it's really essentially made of kitchen scraps those beef bones are inexpensive vegetable scraps of course we're free they came with vegetables we've already used ginger and garlic both are incredibly inexpensive and you probably have them on hand in your kitchen so here we're just gonna go ahead and get started now and you're gonna see this is incredibly simple process if you haven't started making your own stock and one of these methods is going to be a hit you're gonna love having this nourishing highly nourishing inexpensive food in your kitchen as a staple so we're going to start with a slow cooker because the slow cooker actually takes the longest to make stock in and you're gonna see what the other two options that we choose to brown the meat before we make the stock and that just adds a little bit more flavor if you want to do that you can turn your slow cooker to high and put in one of your marrow bones put the lid on it and just let it brown and that actually because the slow cooker is low code so slow to heat up that takes a couple hours so if you have a lot of time if you're spending your day in the kitchen that might be a good option for you but today we're not going to do that option in here so we're just going to have our marrow bone in there we are going to put a few of our veggie scraps a little bit of ginger a little bit of garlic and we're gonna fill that with filtered water City get the filtered water in there I'm just going to remove the ceramic bowl and put that filtered water in there and then we're gonna put the lid on set it to either high for six hours or low for 12 hours or overnight and you're good to go send me beef stock in the instant pot we're just gonna open it we have just a plain pot in here and then we're going to turn it to saute and normal and we're gonna put two of these marrow bones in and we are just going to let them Brown and then we're gonna flip them over Brown them on the other side and that just gives a little bit more rich of a flavor and it gives it a little bit more color in our finished stock now we don't add any vegetables until after our meat is brown so we're just browning the meat in there and that's gonna take about five to 10 minutes on each side and finally we have our stock pot so we're just going to go ahead and turn the burner on to medium-high and we're going to sear our marrow bones right in the stockpot so we're gonna let that heat up for a second and then put in our marrow bones and we're just gonna Brown those once we're just gonna Brown those for a few minutes on each side these are about as brown as we need them to be and we can just we don't need to flip them again we can just leave them right in the bottom we're gonna add some more of our veggie scraps and then crush garlic and a slice of ginger and then I just removed the whole pot it's not hot yet they're just check and use a potholder if you need to fit underwear my water color we're just gonna fill it until it's a little bit below the max line and put it in our instant pot all those good veggies in there put on our lid make sure our event is set to sealing and then we are going to go manual for 90 minutes so now we have our America bones have been browned on both sides we can just leave them in the bottom of the pan there you can see our marrow it just looks great and it's nice and soft sometimes if I have like a little baby that's just started solid I will steal that marrow right out there for them and give it to them it's just incredibly nourishing for really anyone but especially our little babies where their development is just so fast and they're learning so much and growing so fast but otherwise we are going to blend that in which I'll show you at the end of the video so we're going to put in the rest of our veggie scraps tired ginger and our crushed garlic then we're going to cover this with water put the lid on and turn it to medium low to just simmer for four to six hours or even longer if you have time so I'm just going to bring this up to a boil on high heat and then after ask I'm doing a boil we're going to turn it down to a simmer whatever a simmer is on your stovetop mine's about two two and a half and if you keep it you don't have to cover it you can keep it covered and that just retains the heat a little bit better it will cook a little bit faster but covered or not is fine you can see why I only use the stove top to make my stock if I'm going to be in the kitchen anyway I don't like leaving pots unattended especially if I have to go to you air or something that's where the slow cooker or the instant pot comes in better but for just a basic no fuss minimal equipment needed you probably have all of this in your own kitchen at home this is the easiest way to start and this is definitely how I made stock for years so we're gonna let the pressure release naturally from here you can use a quick release if you're in a hurry but I tend to just let it sit and naturally come down and pressure and we're just gonna take the lid off I like to run it through a colander first and then I'm going to save this meat to use again I'm going to poke the marrow out of the bone and put it back in with the chicken stock and it can be blended up in soups or just blended into the chicken stock for any use that you use it for it's incredibly nourishing and good for everybody easy to digest and they keep very healing food and then after I've poured the chicken stock out I'm gonna discard all the veggie scraps save our meat and our bone I actually just put them in a freezer bag and put them in the freezer after they've cooled and then we can reuse those for at least one more batch of stock it's not gonna be as nutrient dense as the first batch was but it's a great way to get some extra nutrition out of those bones and that meat and I'm going to pour the stock into mason jars sometimes I'll reduce the stock down if I'd like to have less stock to have to store but for right now we're just going to use it as is and to each of these one quart mason jars I'm going to add a teaspoon of sea salt that's not heavily salted it's not going if we reduce our stock into a sauce it's not going to be way too salty but it does help preserve give a longer shelf life to the stock in the fridge and then once we've sealed the jars as we are using mason jars but no they are not shelf stable we go ahead and keep them in the refrigerator and I keep them for about usually I try to you my stock within two weeks I would guess they probably last about three in the refrigerator I've never actually had a jar of stock go bad but if you need it to last longer than that I would recommend simmering it down adding a little gelatin and storing it as broth cubes in the freezer which I can link to another video where I show you how to do that so you can see how much faster that instant pot is here is our slow cooker and let's see you can see that veggies still aren't even completely cooked and our instant pot stock is completely done so the slow cooker probably has another four or so hours to continue cooking before it's going to be ready and at this time we'll go ahead and look at our stovetop stock and this is faster than the slow cooker because we were able to turn it up to high heat immediately instead of having to wait for the whole ceramic pot to heat up so this is our stock pot stock and I'm gonna let it simmer for another hour or so I do think that it would be just fine right now you can see our veggies are nice and cooked it's a nice golden color we're just gonna go ahead and simmer it for another hour so instant pot for sure is the fastest these other methods definitely have I use as well okay so now we're ready to turn this off and I'm just going to uncover it so it cools faster and we're just going to let that cool until it's not so crazy hot to touch you'll see it's the same process for each individual appliance that we use to make our beef stock from here on out you


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