Beef stock is the foundation for countless savory dishes, providing a rich, meaty flavor that elevates soups, stews, gravies, and more. While simmering bones for hours yields the most authentic homemade stock, the process requires significant time and effort. Fortunately, pre-made beef bouillon cubes offer a convenient shortcut for creating deeply flavored beef stock in a fraction of the time.
In this comprehensive guide we’ll explore how to make beef stock using bouillon cubes. With just a few simple ingredients and easy steps you can enhance recipes with a hearty beef broth bursting with savory goodness. Let’s get cooking!
Choosing Quality Beef Bouillon Cubes
With beef bouillon cubes lining grocery store shelves, selection can feel overwhelming To achieve optimal flavor, avoid cubes with artificial additives and prioritize options containing
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Real beef extract: This provides genuine meaty flavor, unlike cheaper alternatives packed with salt and MSG.
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Minimal processing: Opt for cubes made through gentle simmering versus harsh extraction methods that diminish nuance.
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Natural ingredients: Check the label for preservatives, corn syrup, and other undesirable additives.
Brands like OXO and Better Than Bouillon focus on quality ingredients for authentic flavor. While more expensive than generic cubes, the difference in taste makes them worthwhile.
The Simple Process of Making Beef Stock
With quality cubes in hand, making beef stock takes just minutes.
Begin by boiling water in a large pot. The standard ratio is 4 cups water per bouillon cube. More dilute ratios result in flat, watery flavor.
Once the water is boiling vigorously, add the cubes. Use tongs or a spoon to fully submerge and dissolve them.
After the cubes dissolve completely, reduce heat and simmer for 10-15 minutes. This allows flavors to meld and deepen.
For extra richness, sauté aromatics like onions, carrots, and celery first. Add them and any dried herbs to the pot during simmering.
Finally, strain the finished stock through a mesh sieve or cheesecloth to remove sediment. Now it’s ready for cooking!
Tips for Maximizing Flavor
With a basic formula in place, there are several easy ways to take your beef stock to the next level:
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Simmer bones: Add marrow bones, oxtails, or knuckle bones while simmering for extra body.
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Boost flavor: Throw in a Parmesan rind, mushrooms, or tomato paste for umami.
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Season thoughtfully: Add salt, pepper, bay leaves, thyme—but taste first, as cubes are quite salty.
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Swap ingredients: For a Mexican flair, use chili powder and cumin instead of traditional herbs.
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Blend it up: For silky texture, blend or strain the stock after cooking.
Experiment until you achieve the perfect beefy elixir to enhance your recipes.
Proper Storage for Maximum Freshness
Like any homemade stock, proper storage preserves your cube-made version:
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Let the stock cool completely first.
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Refrigerate in a covered container for up to 5 days.
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Freeze in batches for longer storage, up to 6 months.
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When ready to use, thaw frozen stock overnight in the fridge.
With a few simple tricks, beef bouillon cubes eliminate hours of simmering while still producing a rich, meaty stock. Adjust ingredients to your taste, store with care, and ladel this flavorful base into soups, stews, grains, and more for simple meals brimming with savory goodness. Now go unleash your inner chef!
To make easy broth cubes (homemade bouillon):
1. Make a gallon or more of chicken or beef stock from 1 pound beef marrow stock bones or 1-2 pounds chicken wings (buy organic meat here) (beef stock shown here, follow my directions for easy chicken stock here)
2. Reduce the gallon down to 2-3 cups by simmering with the lid off.
3. Scoop out marrow from bones (break open chicken bones if using chicken) and add into reduced stock.
4. Add 1 tablespoon sea salt (buy sea salt here)
5. Add 2/3 cup grassfed gelatin (buy gelatin here).. This can be done when the stock is cool or warm.
6. Use an immersion blender to puree the marrow and throughly mix the gelatin.
7. Simmer again over medium-low heat until gelatin is melted in.
8. Remove from heat and chill 2+ hours. I often chill right in the stock pot (yay for one-pot projects!).
9. Cut into 1″ cubes.
10. Transfer cubes to freezer bags, laying flat to freeze. They can be touching in places, but they’re easier to get out individually if they are not completely touching. Once frozen, the bags can be stored upright or wherever they fit.
11. To use in recipes, use one cube in 1 up of hot water in place of 1 cup chicken stock. This makes soups go together super quickly! Cut some veggies, add in a couple broth cubes, and then simmer. The cubes can also be added to scrambled eggs (yum!), sauces, and used in place of water to saute veggies in.
How To Make Beef Stock | The Guide To Perfect Stock
FAQ
What is the ratio of beef stock cubes to water?
For a light stock, one teaspoon sized cube per cup of water should be fine. For a more robust stock two or three would be perfect. I would typically go with two, but it depends on what I am making. Sometimes you may even want 4 or 5, especially if you want to make a really hearty gravy with it or something.
How much does 1 beef stock cube make?
These family sized cubes are larger, with each cube making 2 cups of delicious broth that is packed full of natural flavour.
How much beef broth does 1 cube make?
However, one bouillon cube or 1 teaspoon of granules dissolved in 1 cup of boiling water may be substituted for 1 cup of broth in any recipe.
What is the difference between beef broth and beef stock?
Broth is typically made using meat that’s still on the bone and is cooked for a shorter time. On the other hand, stock is primarily made from bones and is simmered for a longer duration. This extended cooking time allows collagen from the bones to seep into the stock, giving it a thicker consistency compared to broth.