How To Make a Brown Beef Stock From Scratch (Using Escoffier's Technique)

mojo artisan welcome back to the channel my name is Stefan and this is the French cooking Academy today we are doing an interesting exercise a winner and how to make a brand stock from scratch in the style of Escoffier this is following a discussion I had already telling everyone that making you own stock from scratch absolutely from scratch was real time consuming and not receded from home however many of you really ask me you need to show us how to make it from scratch so I'm gonna take you today for the whole process using the books showing you the recipe in there and we're gonna see how involved making your own brand stuck at home is stay tuned alright so let starts so today I really want it to be really transparent and take you along on the process of making something from scratch now in this instance we're talking about brown stuff but if you claim that you want to make something from scratch in French cooking and you want to do it by the book you need to do it using a reference book this is where it all starts okay so I am using the Auguste Escoffier culinary guide you can get the English version I've got a link on the video description but this is what I'm using as a base to help me we're going to go through the recipe so this is where you start with and you've got some instructions then comes the produce fresh bones all the necessary vegetables the pans the cookware I'm using here already a roasting tray made of aluminium because it's got the best heat distribution gets really hot it's perfect for bone roasting there's something we need to know when you make stock you also need a stockpot this is the smaller size you can get for home which is 10 liters it is a lot but enough talk now I'm gonna take you through the recipe let's open the book and see what it says alright so this is the French version of the S coffee brown stock recipe if you have the English version you can follow along otherwise I'm going to translate and summarize here it says brown stock also called s 2/3 and the proportion given in the recipe or for 10 liters so just to give you an example what I'm going through in making recipes I need to transform this into a two liter recipients for home that makes more sense and this part here is only the process of making the stock which is actually not very complicated it's just time consuming so it just says first that we need to rouse the bones in the oven then add some carrots some onions pour some water of the over the bones and leave that to cook for 12 hours and then we get the initial bone broth not that that kind of bone stock once you've got that you make then a second stock which is the final stock using just the pieces of meat and that you're gonna put in a pan pour that all the stuff that you've made previously over and again leave to reduce and concentrate to get that beautiful product and this is the process of layering the flavor is very important to remember using stock to make stock and this is people have been asking me why are you using stock to make stock this is the answer so now that we've look at this let's start the recipe now the first step consists of roasting the bones in the oven and give them a light coloration so it is important to use the right type of material using hyuna aluminium roasting tray which is about I think 25 centimeters 10 inches that way - 35 to 14 inches that's when I'm using an iminium because this is what really gets hot when it comes as layering the meat or sorry the bones in there make sure to just feed the space too many empty space your Jews are going to burn too much bones on top it's not gonna roast so I'm gonna place this in a middle tray in the oven at about 428 foreigner who's about like 220 degrees Celsius and leave them to roast until they get a nice brownish color Asian no oil no salt no pepper once the bone starts to color it is important to turn them around using one of these strong so you can make sure you go around and turn them over from time to time to make sure they get an even color everywhere and now for the aromatics so I've reconverted all the amounts and from 10 meters to 2 liters and this is the end result you only need to have one diced carrot diced onion which is 150 gram each a bouquet garni made with pasta stock bay leaves and thyme and a garlic clove very simple but it does raise the question do you actually think that the bones that I've got in the oven mixed with a carrot and an onion and a bouquet garni and added with litres of water is really gonna give you a great flavored stock because this is by the way what you see in a lot of videos people tell you all just roast some bones you add your own Mattox pour water leave it to cook and you get something right you're not it is not possible because bones don't have much taste you know and a carrot and an onion you're not gonna get something amazing out of that neither and this is what US coffee is doing this method of layering the flavors because he knows that the bones are not very noble you're not gonna get much flavor out of it but we do extract the bit of flavor we can and then we're going to be using this with noble pieces of meat of porks of beef that's going to give you this great intense flavor and so it remembers the layering of flavor that gives you great things okay so your bones are ready what's left to do a nice sprinkle some carrots onion which is under mirepoix as we call it and then you're gonna mix this with the oil and put this back for a few minutes in the oven after five minutes in the oven your carrot and onion are already cooked now we're gonna put the bones in so stock pot and you put all the bones at the bottom once all the bones are in yeah all the carrots and onion you didn't mix the whole lot a little bit finally before you pour the water in you're gonna put that trade back in the oven to caramelize all the juices and I'm gonna just deglaze with a bit of water and add that in the pan all right my pan is hot out of the oven what do we mean by deglazing it takes just take some water and you detach all of the juices leave a little bit of water that's what it is and we're gonna pour this in a pan so for the liquid you add these first juices in and then we're gonna top it up with water when it comes to the water you're gonna just for enough water to barely cover the bone this is how much water so it depends on your pan on all kinds of factor just cover the bones a little bit more and that's about it from here put the heat on you're frying your garlic you bouquet garni and we're gonna leave this to cook for many hours sorry for the change of angle here but I really want to to show you that shot about the stockpot and where it should be placed so in terms of time I said we're gonna leave this to cook for many hours this has to be simmering for five to six hours a very long time and this is why a stockpot usually is placed at the back of the stove and because it's very tall very cumbersome so putting at the back like this you can still use your burner and you can still go about your cooking day without being disturbed by that big pot so we're gonna leave this to cook for five to six hours when this is done we're going to be able to move on to the second section of the stock making from Escoffier which is the actual brand stock making using the meats it's been more than six hours and my bone broth is ready and I want to show you if I can grab one of these bones here I'm going to show you that look at this the bones have been totally stripped down of all the nutrients collagen fat and anything that was on there so you're gonna discard the bones and put them in another container and we're gonna filter that stock now using a strainer and put it in another pan but before we do that it's important to look at the situation here and ask yourself the question why on earth are we going out in a shop to a butcher to buy bones put them in water like that and try to get some scraps of meats that is left over on a piece of bone it does not really make sense you know what you why would you even do that especially when we're going to start a second stock afterwards using the the fresh pieces of meat you know and this is because as coffee the types of recipe are meant for the restaurant so when we're making this at home it makes no sense whatsoever because why would you go outside and buy bones in the first place but if you look at the restaurant perspective one Escoffier was doing they will get a slab of beef that the butcher and the restaurant would detail you will get order the feed at stake the t-bones take all the steaks preferring for the service and you will be left with a carcass so instead of throwing away these bones in that scenario it makes perfect sense then to use all the bones put them in a big stockpot like that and make some kind of broth that you can reuse to make an even better stock okay anyway moving on like I said you're gonna take all of your juice and pass it through fine mesh strainer beautiful look at this color so we now have what is coffee I would call the bone broth and we are gonna move on to the second part which is making the actual brown stock big difference there so the second part of the brown stock making by Escoffier is quite interesting and it uses only fresh pieces of me there's no more bones I'm using some veal shanks chuck beef here pork belly and pork rind and we're gonna Brown those and use that broth to make our stock so let's have a look how to make that okay so the first step consists of browning the meats I'm going to use the fatty bits of the pork first in a bit of butter you can use oil as well just run out of oil so I'm just gonna use those put the pieces of meat and we're gonna let them leave them to brown a little bit so browning the meats on either side refrain from moving them around you have to leave them to sit like that until they get a bit of a brownish color so once they're brown on one side turn them over so one the meats are brown we're going to do the interesting parts of the stock making from its coffee which is this to pour the broth over your meats just enough so that it covers the meats bring it to the boil and we're gonna reduce that up to lazing points and we have to repeat that process two or four times so today we're going to do it two times I'm going to leave this to reduce to a glaze so now that house talk is what you think we can talk about the degrees of concentration and this is really not often you will have the chance to see that and so you see we've poured the stock to start with we're reducing it and now we've reached the point of a demi-glace and what people ask me always what should be a demi-glace what this is this you see that semi syrupy kind of consistency it's extremely concentrated it's brown and but the glaze it's even further than that thicker and even more syrupy and I will show you this one is done shortly after we've entered the glaze territory and this is almost a caramel of a sauce so I've turned the heat off to show you look at that look at the coating power of that thing you see it almost does not even flow anymore from the actual spoon you know it's it is basically almost like a caramel so as you can see the glass is like a caramel and this is the first glazing we're doing the next step consists of course are repeating the process another time so you do the same you cover your meat and you reduced to a glaze remember that this coffee is doing these three times in a row it's crazy we're going to do this two times when the second glazing is ready you can finally pour over the rest of your broth all over in there to actually start to cook the stock as it's so cold so Escoffier says in his book that you need to leave this to cook until all the flavors from the meat has been totally extracted to the point that the meat won't have any culinary values in my head that will translate into another hour before we discard the meat filter the stock one last time and we will be done okay so it's been two hours I've said one but I left it for two hours a filter my stock and release coated the meat and this is the end result of the Escoffier brown stock it's a nice brown color of taste it is got that intense beefy flavor to it and it is not a sauce remember this is BAE's stock for excoffier so I took some samples and we're gonna compare the initial bone broth and the final brand stock before we wrap things up let's wrap things up on this shot here and the comparison of the two stages the two layers of flavor this is the initial bone broth we've made and is that blonde color and adding that second layer with the the glazing of the juices and everything that gives you that which is the brown stock from Escoffier it's an amazing stock but again really is it suited for home as you can see I don't really think so and because of the time and the constraint but it is interesting to see the process in real life and if you are in a culinary school for instance and just to see how it goes how it looks like so this is the two different color bone broth Brown stock or as to fat in terms of conservation you can keep the stock frozen up to frame month if you like and this is exactly what I am gonna do because I'm going to use that same stock for next week's video where I'm gonna transform the brown stock into a sauce espagnole and that very famous tomato eat type of sauce I hope you can join me dead and until then well have a good day bye [Music] you

Channel: French Cooking Academy

Views: 621,280

Keywords: brown stock making, brown stock sauce, escoffier brown stock, how to make brown stock from scratch, brown stock, brown stock step by step, escoffier recipe, how to, escoffier, french recipes, French Cooking Academy, french cuisine, french food, tutorial, video, broth, fond brun, recipe, french cooking, roasting, simmering, demi glace, Veal

Id: QxvQMHf_SKw

Length: 14min 44sec (884 seconds)

Published: Fri Jun 01 2018