Roasted garlic beef stock is a flavorful and aromatic broth made by simmering beef bones, vegetables, and herbs with roasted garlic. The roasted garlic adds a deep, rich flavor to the stock and enhances the natural beefy taste.
This stock can be used as a base for soups, stews, gravies, and sauces, or enjoyed as a comforting and nourishing drink on its own. Making roasted garlic beef stock is a slow and gradual process, but the end result is well worth the effort.
Serving Suggestions Roasted garlic beef stock
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Roasted garlic beef stock is a versatile ingredient that can be used in a variety of dishes. Here are some serving suggestions:
- Use it as a base for soups and stews, such as beef stew, French onion soup, or vegetable soup.
- Use it to make gravies and sauces, such as a red wine sauce for steak or a mushroom gravy for roast beef.
- Use it to cook grains such as rice, quinoa, or farro, to add extra flavor and depth.
- Use it as a base for braising meats, such as pot roast or beef brisket.
- Use it to make risotto, adding roasted garlic beef stock to the rice as it cooks.
- Use it to make a savory breakfast porridge, such as congee, adding roasted garlic beef stock instead of water.
- Use it as a warming and nourishing drink, sipping on a mug of roasted garlic beef stock on a cold day.
Remember to season the finished dish with salt and pepper to taste, as the stock itself may not be salted. Roasted garlic beef stock can add depth and complexity to many dishes, so get creative and experiment with different recipes.
Roasted Garlic Beef Stock recipe
Roasted garlic beef stock
Equipment
- 1 stock pot
- 1 sieve
Ingredients
- 4 lb Beef bones
- 1/2 bunch coarsely chopped celery
- 1 coarsely chopped medium onion
- 4 chopped medium carrots
- 1 tbsp Tomato paste
- 1/2 cup olive oil
- 1 head of garlic, sliced
- 1 bunch herb stems
- 4 bay leaves
- 1/2 tsp black peppercorns
- 1/2 tsp coriander seeds
Instructions
- Preheat oven to 450°f. On a lined sheet, roast the bones for about half an hour. Place the carrots, onion, and celery over the sheet, and roast further for about 10 minutes. Pour and spread the tomato paste over the vegetables and bones, and roast further for about 5 minutes. Let it sit and cool.
- In the meantime, sauté the garlic in oil for until golden in a small saucepan placed over medium heat. Using a fine-mesh sieve, strain the oil into a bowl for other uses, and set aside the garlic.
- Transfer roasted ingredients s to a large stockpot placed over medium heat. Pour in cold water to cover. Add in the reserved garlic, coriander seeds, peppercorns, bay leaves, and herb stems. Bring to a boil. Turn the heat low, and allow simmering for about 3 hours, skimming foam and fat from surface. Through a fine-mesh sieve, strain the stock into a large bowl. Discard the solids after pressing for all their juices.
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Notes
Nutritional ingredients of Roasted garlic beef stock
Roasted garlic beef stock is a nutrient-dense ingredient that provides several important vitamins and minerals. The specific nutritional content of roasted garlic beef stock can vary depending on the ingredients used, but here are some general nutritional facts:
- Protein: Roasted garlic beef stock is a good source of protein, as it is made from beef bones that are rich in this macronutrient.
- Collagen: Beef bones contain collagen, which is a type of protein that is important for skin, bone, and joint health.
- Vitamins and minerals: Roasted garlic beef stock is rich in vitamins and minerals such as calcium, magnesium, potassium, phosphorus, and vitamin D, all of which are important for overall health.
- Low in calories: Roasted garlic beef stock is relatively low in calories, as it is made from mainly bones and vegetables, and contains no added fat or carbohydrates.
- Low in fat: Roasted garlic beef stock is low in fat, as any visible fat is usually skimmed off during the cooking process.
Overall, roasted garlic beef stock is a nutritious and flavorful ingredient that can add depth and complexity to many dishes. It is a good source of protein and important vitamins and minerals, making it a healthy addition to a balanced diet.
FAQs of Roasted garlic beef stock
Here are some frequently asked questions about roasted garlic beef stock:
Q: How long does it take to make roasted garlic beef stock?
A: Roasted garlic beef stock is a slow-cooking process that can take anywhere from 6 to 24 hours to make, depending on the recipe and desired flavor intensity.
Q: Can I make roasted garlic beef stock in a slow cooker?
A: Yes, you can make roasted garlic beef stock in a slow cooker. Simply add the ingredients to the slow cooker and cook on low for 8-12 hours.
Q: Can I freeze roasted garlic beef stock?
A: Yes, you can freeze roasted garlic beef stock for up to 3 months. It’s best to freeze it in small portions so that you can thaw only what you need.
Q: Is roasted garlic beef stock gluten-free?
A: Yes, roasted garlic beef stock is gluten-free as long as the ingredients used are gluten-free.
Q: Can I use roasted garlic beef stock in place of chicken or vegetable stock?
A: Yes, roasted garlic beef stock can be used in place of chicken or vegetable stock in most recipes, although it will impart a beefy flavor to the dish.
Q: Can I drink roasted garlic beef stock on its own?
A: Yes, roasted garlic beef stock can be enjoyed as a nourishing and flavorful drink on its own, especially during cold weather or when feeling under the weather.
Q: Do I need to add salt to roasted garlic beef stock?
A: The amount of salt needed will depend on your personal preference and the recipe you are using. It’s best to taste the stock before using it and adding salt if needed.
In conclusion, roasted garlic beef stock is a versatile, nutrient-dense ingredient that can add depth and complexity to many dishes. Whether used as a base for soups and stews, to cook grains, or as a savory drink, roasted garlic beef stock is a delicious and healthy addition to any recipe.
With its rich flavor and abundance of vitamins and minerals, it’s no wonder that roasted garlic beef stock has become a staple in many kitchens.