Don’t throw away scraps. Make homemade stock!
As I mentioned the other day, soups are a great way to make good use of leftovers and other little tidbits in your larder. (I love that word, larder. I suppose we could have called this the Larder Challenge. But, then folks would think I was really loopy. Huh.)
Soup is good food.
And it’s cheap, too. It’s silly what they charge for canned soups and broths these days, especially when you can make them for practically free at home. Case in point:
Around the holidays I bought a pack of steaks on sale. There were three New York Strips in the package; I paid $10, a much better deal than even one steak dinner at a restaurant. However, upon consultation with the hubs, it was decided that we would carve away the bone and slice the meat thinly to resemble carne asada. With beans and rice and a number of toppings, we made Rice Bowls with Grilled Steak.
Then I took the trimmings and the bones and made stock. See? Free food. Almost.
While he was carving, hubs asked, “Where’s the dog?” We no longer have a dog, but back in the day, we would have given the dog the scraps. I told him that the stock pot is the new dog.
Yes, you can quote me on that.
So, here’s how I made beef stock.
Homemade Beef Stock
- 1 tbsp olive oil
- black pepper
- bones and trimmings from three uncooked steaks or other meaty bones You can also use the drippings and bones from a cooked pot roast.
- 1 onion thickly sliced
- 1/2 cup beer wine, or water
- 10 cup water
- 2 carrots
- 1 rib celery
- 2 clove garlic
- 2 bay leaf
- 5 peppercorns
- 3 whole cloves
- sprig fresh rosemary
- sprig fresh thyme
- 1 tsp salt
- In a large skillet, heat the oil. Season the trimmings with salt and pepper and brown in the hot oil. Remove to slow cooker.
- Fry onion in drippings in the pan until brown. Remove onion to slow cooker.
- Deglaze the pan with the beer, scraping up any brown bits.
- Add this liquid to the slow cooker along with all the other ingredients. Cook on low all day.
- Strain the stock. Discard solids. Adjust seasonings. Allow stock to cool slightly before refrigerating. After refrigeration, any fat will rise to the top. Remove this and discard.
- Use stock in recipe or freeze for later use.