Go to the Recipe: Beef Stock
Looks awesome! Any idea what the measurement would be for small sous vide supreme? And why doesn't the beef gravy link work? My mouth was watering in anticipation of that recipe.
Any reason this is more effective or efficient than a pressure cooker?? I have not gone back to using anything other than a pressure cooker for stock since I first tried it a few years ago based on a Blumenthal recipe. Only stocks that seem to fair very well using SV are vegetable and fish with relatively short cook times.
ScottyC, I would scale the recipe down by 1/2 (and you can just click on the water, type 3 instead of 6 and the recipe will rescale automatically) for the smaller unit. We haven't posted the gravy recipe yet, but it'll be live soon.
Elie, we love pressure cooked stocks too. This is simply another approach that gives you a slightly different result. You could easily adapt this recipe to a pressure cooker. I would suggest 90 minutes of cooking time for that approach.
Makes sense. Also helpful if you happen to have SVS but no pressure cooker :-)
Sweet, the link works now. Gravy looks great! Definitely making both of these this week! Thanks for an amazing site!
How many liter of stock do you get in the end
It looks like it yields roughly 5.5 liters. 1000g water about 1 liter.
Is there any substitute for the beef feet? I am guessing you are wanting the gelatin from the feet but I think beef feet are hard to come by in NYC! How about Oxtail as a substitute? Finally, could I just cook the stock in my oven at 200 degrees? (I don't have either an SVS or a pressure cooker.)
Oxtail would be a great substitue.
And, yes, you could let the stock hang out in your oven at 200 °F.
For those of us without a SVS and just a regular circulator, would it be better to do this in a crockpot, to attempt to bag and cook in a water bath, or just pressure cook everything for 90 minutes?
A crockpot would be fine.
BEAUTIFUL site, firstly. Never had luck making a beef glace from a beef stock. Something about the veal knuckle bones break down much better - younger, more collagen? Then again I never supplemented my glace with a glucose syrup - that might be the fix. Also, the one time i used ground beef it seemed to funk it up. But I'll try to get it much darker, like this...
Thank you so much.
- originally posted by Kristen Suzanne
I just made this - well I'm not quite finished yet. I've got my 72 hr short ribs in the bath waiting to come out for dinner and I intend to use it to make the demi-glace for that. However, I used the pressure cooker. (1) Any special advice for me as to my next step with the demi-glace? And (2) Should I add the bag juices to the stock before turning it into the demi? Thanks for your help.
I would add the bag juices for sure.
Quick question: I have this recipe coming up to temp right now in my SVS. Do you leave it uncovered for some evaporation or use the cover? Thanks for any info.
I would suggest uncovered for evaporation for deeper, more base-note kind of flavor. Covered will retain more of the most volatile aromas, giving you slightly brighter flavor. It is going to be a pretty subtle difference though.
Thank you.
If you don't mind my asking, what made you guys choose to use a beef stock as supposed to a veal stock? I've always made my brown stock from veal bones. I also find almost universally, veal stock is what is called for in most recipes I prepare. I'm just wondering if you guys have found there to be a specific advantage to using beef stock? I look forward to hearing your thoughts.
I did this with the SVS Demi and had great success. I wasn't able to get beef feet but was able to have some knuckles cut up to allow for more surface area for the marrow and water. Turned out great. I did have to half the recipe to get it to fit in my machine. I was able to get 3.5quarts of stock and about a pint of reserved fat from the cooking process.
I will also add that once this cooled it started to look and react like a demi glace. The stock was very thick and gelatinous. Can't wait to use this for a beef shank braise I'm doing next week.
I don't have an SVS - my sous vide has been an immersion circulator clipped to the end of a big polycarbonate GN 1/1 tank - so I improvised: all the ingredients have gone into a stainless steel GN 2/3 pan with lid, which I've sat snugly in the polycarbonate tank. The metal pan isn't as deep as the tank so there's space underneath for water to circulate, and there's plenty of space at the end of the tank to fit in the immersion circulator. Need to watch the water level - at 90C evaporation seems high and there's deceptively little actually water present - but if the smell right now is anything to go by it's working a treat
Just to check: when refrigerated, the stock is setting as a jelly. This is to be expected due to the collagen in the meat converting to gelatin, and then the gelatin setting, right?
Heating it in the microwave melts it back to liquid, just wanted to check that I've not done anything wrong...
Yes, this is the desired behaviour. That sounds like a great stock.
Has anyone tired this application in a Alto Sham Com-be therm steamer? i thought of instead of the SVS placing everything in a large hotel pan, wrapped. then cooking as instructed. any and all criticism would be greatly appreciated! 8-)
Could you post a picture of your construction please ? And how much volume fits in each container?
It won't be as precise, but it will work just about the same.
Has anyone tried this method using a traditional stock pot on a thermostatically controlled induction burner? This recipe looks fantastic but I don't have a SVS!
I'm sure this is a really, REALLY stupid question but I'll ask anyway, just in case anyone pops in and can scoff an answer at me ......
I have a different brand of water bath but I imagine it works in much the same way as the SVS - the water circulates through some sort of tube setup much like a swimming pool filter system, right? The actual question is this - if I fill it up with stock ingredients instead of just water, how the devil do I make sure it's thoroughly cleaned out when I've finished?
SVS doesn't use any sort of pump, heat is distributed just by convection. Using a pump circulator for this sounds like a really bad idea, ingredients would clog the pump and break the machine!
I have just received my Anova and I would love to make my stock this way. Trying to maintain a stockpot at 190 on a gas range is a pain. I checked with Anova and they don't recommend using the immersion circulator in this way, they suggest using bags or mason jars. Have you had any negative effects to your Anova when making stock?
Hi Jeff, we actually have never tried immersing our circulators directly into stock.
I do not have a SVS. Would using a convention oven at temp and a large Le Creuset dutch oven work?
this sounds nearly identical to how i was thinking of making this. Can you enlighten us as to how it turned out? Perhaps even show us some pictures of your set up? thanks man!
It turned out very well, but I've since rearranged the setup so pictures now wouldn't get the point across. I'm thinking about setting it back up like that again for making some cheese, so if I do I'll grab some photos this time...
Why do you cover the bones in tomato paste? Maillard reactions happen quicker in a higher pH so I'm wondering why not roast the tomato paste separately or oven dry tomatoes.
I love this stock recipe, but I do it in a slow cooker, there is no way I am going to risk my sous vide on this! I also roast off a double quantity of the ingredients (including any "salvaged" bones from other cooking adventures that I keep in my freezer), refrigerate half and then do it in the slow cooker over two nights. Pour it into a cambro and refrigerate to get the fat off before freezing, and then save the fat for roast potatoes. I freeze n 1 L bags so it is always ready to go for whatever I have planned.
Lovely stock. Fair warning though: this recipe, if made in a smallish apartment, will stink the place up pretty heavily. Move your sous vide to a balcony or something. I made it with 3 x triple bagged 3l ziplocks for 12hrs. Worked well, tastes great.
hi, just what is a sous vide supreme....?
Sorry it's taken me so long to get back and thank you - thank you! I did, in the interim, figure that out for myself, discovering at the same time that so much is taken for granted by people/manufacturers who already know that it took me ages to find somewhere that explicitly said what you've said here about the SVS. I've just bought one and stock is the first thing I plan to make in it. Or maybe ricotta.
It's a sous vide water bath - here: https://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_1?ie=UTF8&qid=1468053795&sr=8-1&keywords=sous+vide+supreme
I've just bought one to replace my entry-level VonShef which circulates the water and so is no use for this recipe.
I'm making this later today. Unfortunately for me I'm ridiculously sensitive to the metallic taste tomato paste can impart to a sauce/stock, so I'm leaving it out altogether and will up the umami with a good slosh from my trusty bottle of equal parts fish sauce/worcestershire sauce/pureed anchovies at the end. Any objections? :-)
I also have an anova so the only way to do this in a water bath for me would be ziplock bags; instead I'm using a stock pot on my induction hob: it's been keeping at 94 degrees C for 18 hours so far. My bones were quite meaty and I skipped the ground beef, does it really add that much to the richness/flavor of the stock?
You also can't get cows feet here in Singapore (well: not easily) so I went with beef bones, veal bones and tendons with a little gelatin added (made from pure cow skin) just for good measure... Let's see how it works out!
Does anyone think I'm really missing out not adding ground beef?
Please what cain of plastic bags are you using to cook inside the sous vide supreme?.....
How to cook this with Joule?
How to replace the SVS with Joule?
@Oskar Ortega Salazar Put the ingredients in a bag, or a heat safe container that has a lid, such as a pot
thanks for you reply!
I think beef/pork/calf feet impart a weird wet-towel-that-didn't-dry aftertaste. So I make this with the ox tail and it always turns out great. Still silken and rich, with cartilage-y goodness. I also place it in a pot @ 190F oven overnight instead of using sous vide. Love the flavor and richness, but its pretty $$$ for beef stock. I usually only make this to pair with $$$ dishes like when making red wine sauce for wellington or sauce for prime rib.
Also, for a beef broth that can be used in both Asian and western dishes, I simply omit the thyme. This makes some wicked beef pho soup. Just simmer the spices and seasonings in the already ready stock. Et viola~ 30min pho. Or if you want to go western way, add the thyme and simmer to reduce/reheat.
@elyss: you can use sun dried tomatoes whizzed in a blender with a little water instead - no canned flavor from that.
You can do that and I guarantee you it will trash them. I bought a lot of PolyScience Pro's from a restaurateur that just couldn't understand why they failed so quickly. Seems his Executive Chef was plunging the circulators into stocks and other cooking fluids and the circulating impellers were clogged on them all. So I took all 10 apart, cleaned them up.. all worked nicely. 10 of them. I kept 2 as the things were brand new looking when done ( I have an older PS unit and a Joule as well but these units looked so nice ) and sold the rest. With the money I bought a Breville Control Freak, Breville Air oven with PID control and a bunch of Le Creuset stuff. ( in that store right next to Cafe Campagne..close to you ) And put a few grand in the bank. ( I paid 600 for all 10 ) .
So if you have a nice circulator stick it in stock or soup. Call me and I'll give you next to nothing for it and have it good as new in about 1 hour.
The main concern is keeping anything other than water away from the ciculator's innerds. Most of them use a heat coil and impeller ( joule uses a thick film heating element but has a small impeller ) as anything other than water will clog those moving and heating parts. SVS, a water oven, uses no moving parts in the cooking area so you can put what you like in it without worries. It's a PID controlled pot..but not as accurate as most claim it to be. You can use a regular circulator but you have to "double chamber" it. You fill your SV basin with water and put the liquid to be cooked in an aluminum ( best for heat transfer ) pot and put that pot into the water. After a time the fluid in the aluminum pit will equilibrate with the water bath and your off and running.
Lmao
Do this in the winter: take a pot as big as it possibly fits your oven. Put all ingredients in pot, roast in oven, fill with water, reduce temp to 90 C and leave it there for 24 hrs, shut off oven and leave for another couple of hours. Discard all solid ingredients. Put outside for 2 hours, then remove fat. Leave outside overnight. If it’s not freezing cold the fine particles will set, so be careful when you ladle. If freezing cold, it will be frozen so you can do ice filtration next day and end up with a beef broth and a pile of super gelatin-rich base for your sauces - just little reduction required. And there is almost no cleanup!
Fun fact. Sun dried tomatoes are tomatoes.
