Beef Stock Batch 2

This is a very old recipe, they would roast the bones in a pot over a fire now we have the luxury of an oven.

This right here is a rich, savory, homemade whey beef stock - simmered to perfection and deliciously tangy. So the next time you even consider pouring your whey down the drain after making yogurt or cheese, bare in mind that there is an excellent way to utilize it while crafting a hearty, versatile stock, perfect for soups, stews, and sauces. Enough banter, let’s get into making this delicious staple from scratch!My ingredient choice for #GlobalApron is garlic 😊

Have left over beef bone or even chicken? Make this easy homemade beef (or chicken) stock that you can store in the fridge and even freeze!

My favorite beef stock recipe.

This gravy is very basics very simple and very quick. I believe that it will have all the flavor that you're looking for in a gravy.

Quoi de meilleur que le bouillon maison ? Je prépare tous mes bouillons à l avance et les congèle j en ai donc toujours sous la main pour cuisiner et parfumer mes plats

I served this with my shooters sandwich

I'm on a liquid diet and have been trying new things. This is one of the recipes I made.

It sure helped out

When I have a lot of time I make a soup from beef bones and large chunks of daikon radish. Daikon radish tastes delicious when combined with beef stock. This soup is really filling and satisfying, since you get spoonfuls of ingredients you can actually chew on.If the heat of the soup is too low when you add the egg, then the egg may disperse and cause your soup to go cloudy, so be careful. Also it's important not to interfere with the soup for a while after you've just added the egg. Once the egg is fluffy and has risen to the surface, then by all means give the mixture a stir. Recipe by Heartful Kitchen Rei

A different way of cooking old time favorites. Two recipes in one. One with hotdogs in beef stock. The other with beef stock and sauerkraut.

First, my apologies for this confusing recipe. This app isn't allowing me to sort my ingredients or directional steps. Just scroll down to the last step for easy clarification. Thanks for your patience!

Red, white and yellow swiss chard is delicious this time of year, fragrant and full of taste to add to slowly simmering clear beef broth with celeriat root, parsley and carrot. No other spices or herbs or flavorings added.

My mom use to cook this, and i loved it.

Sometimes you want something different. I love to eat spaghetti, Americanized goulash, cheesy beefmac, and so on. So I just put this 2 pot meal together. I don't know if anyone else eats this or made it before or something similar. It is an alternative to every- now-and-again dishes. When the children were growing up it was pretty much routine. Sunday; chicken and dumplings, Monday; spaghetti or American goulash, Tuesday; Hamburgers, Wednesday; Macaroni and cheese with hotdogs; Thursday; frozen pizza and tater tots, Friday; fish, or fast food if we could afford it, Saturday; sandwiches and salad.So when I got around to cooking myself I haven't wanted to get into routine meals. I wanted to let my imagination and God's inspiration lead me to making different recipes. Whatever is in my heart and if I can get the ingredients I try to cook. This is one such meal. I hope yall give it a go.

Tasty delicious complete meal.

This is another version of beef stew. I like to change it up every once in awhile. This does make a lot as I have a crowd to feed lol and it will be devoured. I love to serve beef stew with buttered cornbread.

Just a basic version of rabbit Stew.

Back to basics with my method for making the perfect chicken stock.

Love this recipe to me the rump roast is the best cut of the bovines. Thunder and flavourful. Strawberry onion are extra large onion that are grown here in strawberry patches in Florida. Sometimes the have large 2-3 Acer fields, just for these onions. They measure 8 inch diameter on average. They are sweet onions. The 4-1/2 cups came from one onion.

I throw one of these together every couple of weeks. Freezes in cubes and stores in zip lock bags easily for prepreparation

A delicious recipe.

People always ask me how I make my chicken stock, so here it is!

One of my Go To favorites that I keep on hand. No preservatives, very little salt. Less than 30% like some that are offered at a grocery store.

2 ways:1.5 hour - leave boiling for 1.5 hours12 hour - simmer