I was using boneless ribeyes, but trimmed the fat with a decent content of meat to make beef tips and taters. Is just the meat and fat okay with the veggies and seasonings? I’m trying to regardless, and I know the bone offers so much flavor but I want a stock from my scraps of veggie ends and stuff… Please help!
Jessica Fisher
Yes, should be fine. I’d brown it first to caramelize the fat a bit.
Sarah
And you can reuse your bones and make even MORE stock! It’s true! I don’t have a link handy, but Katie over at Kitchen Stewardship has a great post on it…somewhere. Great for cooking rice, pasta, couscous, whatever with a little more flavor, if the second (or third) batch of stock isn’t flavorful enough on it’s own for you. 🙂
Jessie
How much do you suppose the scraps weigh? We have part of a cow in the freezer and the roasts have the bones in so I’ll be using a different cut of meat and I don’t want a tasteless broth by using too little!
Jessica
I didn’t weigh them, but if you’re going to make roasts on several occasions, I would just save the bones in a freezer bag until you have several and then make stock. I do this all the time with chicken and turkey bones, so I am pretty sure it will work with beef bones.
Liz
My husband takes a salad for lunch every day, and I make them in big batches at the beginning of every week, so I wind up with LOTS of veggie scraps, so stock is what I do with them. I stick them all in a big freezer bag, and when I am low on stock (or have some bones on hand; over the holidays my in-laws sent the turkey and ham bones home with me) I stick them all in a pot with some water and seasonings and let it simmer for awhile. It’s a great way to stretch the grocery budget, and use up some scraps that would otherwise just be trashed!
Katie @ Lady Bird
I love that – the stock pot is the new dog! Made me chuckle! The homemade stock tastes so much better as well!
Jessica
I was using boneless ribeyes, but trimmed the fat with a decent content of meat to make beef tips and taters. Is just the meat and fat okay with the veggies and seasonings? I’m trying to regardless, and I know the bone offers so much flavor but I want a stock from my scraps of veggie ends and stuff… Please help!
Jessica Fisher
Yes, should be fine. I’d brown it first to caramelize the fat a bit.
Sarah
And you can reuse your bones and make even MORE stock! It’s true! I don’t have a link handy, but Katie over at Kitchen Stewardship has a great post on it…somewhere. Great for cooking rice, pasta, couscous, whatever with a little more flavor, if the second (or third) batch of stock isn’t flavorful enough on it’s own for you. 🙂
Jessie
How much do you suppose the scraps weigh? We have part of a cow in the freezer and the roasts have the bones in so I’ll be using a different cut of meat and I don’t want a tasteless broth by using too little!
Jessica
I didn’t weigh them, but if you’re going to make roasts on several occasions, I would just save the bones in a freezer bag until you have several and then make stock. I do this all the time with chicken and turkey bones, so I am pretty sure it will work with beef bones.
Liz
My husband takes a salad for lunch every day, and I make them in big batches at the beginning of every week, so I wind up with LOTS of veggie scraps, so stock is what I do with them. I stick them all in a big freezer bag, and when I am low on stock (or have some bones on hand; over the holidays my in-laws sent the turkey and ham bones home with me) I stick them all in a pot with some water and seasonings and let it simmer for awhile. It’s a great way to stretch the grocery budget, and use up some scraps that would otherwise just be trashed!
Katie @ Lady Bird
I love that – the stock pot is the new dog! Made me chuckle! The homemade stock tastes so much better as well!