well hello there friends today different kind of show i am going to show you how to take this testless vegetable less flavorful less store-bought broth into this amazing full of flavor for beautiful texture amazing vegetables flavor in a few minutes of cooking i promise you it takes a while to cook but the cooking actually takes only a few minutes i promise you stay tuned for all of you that love to make sauces all of you that like to make soup this is a must to have in your freezer stay tuned i'm going to show you
exactly how to do it look at gorgeous studies [Music] well hello there friend today a different kind of video i want to show you because everybody needs to know how to make a beef stock and everybody's telling me i don't have 24 hours to make a beef stock i understand it i'll tell you what i did i went at the store and i bought some beef broth already made now don't think this is my favorite one i'm gonna make another video about testing which one is the best out there let's call it the beef broth
for now until we make another video so we can test them all beef broth you buy at the store so here's what they look like so today's video is how to turn this into this without spending all day in a kitchen cooking as a matter of fact it's going to wake wide 5-10 minutes of cooking put it on the stove and forget about it for a few hours then you strain it and you'll have yourself a beautiful beef ball so let me show you how to do it the only thing we're going to do the
only thing we're going to cook is we're going to cook some onion because we got a caramelized some onion that's the only thing we're going to cook the rest of it's really really easy my friends we're going to caramelize those onions until the beautiful caramelization nice color to it and then we're going to cook them we're going to cook them with celery leeks carrots tomato paste black pepper fresh thyme and tomato puree now some people do not like tomato a product in their beef stock don't put the tomato product on it you can still do
it you can still increase the flavor of this broth into this but i promise you you try to make this one time and i promise you're going to stick with it so the idea is to make enough you put it in small container put it in the freezer because at the end of the day you want to make a good soup you want to make a good sauce you need a good stock and i'm sorry to tell your friends but the stock you buy at the store are pretty pitiful they're pretty not good probably not
good what kind of english is that you have to buy yourself a low sodium products so you look be careful because some of them have a ridiculous amount of sodium to 300 milligram sodium per cup so you buy a low sodium product and in a stock remember we don't add salt and pepper stocks have no salt no pepper so then you can add the salt and pepper in the soup in the sauce in whatever dish you're making because if you already put salt and pepper in a stock and then you have a dish where you're
putting soy sauce or or product with salt in it it's going to be overly salty so a stock is not it's not a chicken soup it's not a beef soup it's a stock it's the broth you make a dish with so salt and pepper goes in a dish so all right while those onions are caramelizing we're not going to pay attention to them too much we're going to look at this spot right there so we're going to look at this part right there that i got okay and we're going to fill it up so licks
believe it or not frog this is one leek and i use the whole thing because i'm going to cook it for normally we don't use the green part of the lick because it's very bitter but when you cook stock and you're going to cook it for a few hours all the acidity all the bitterness is going to escape so not the rubbish so we're going to take our leeks we're going to put them in the bottom of the pot now i i cut them in half and then i cut them in little pieces and i
put them in a bowl of water and i really rinse them because usually they have a lot of salt celery i use the whole thing cut it up in little pieces i use the whole thing carrots i wash them very carefully but i don't peel them i don't peel them because they got a lot of flavor in the in the in the skin put that right in there and all right i will write the exact measurement but you see it's about what three four cups of carrots about two and a half pounds of this one
big celery one big leeks now my leak was uh like not a big one okay you might want to use two leaks okay fresh thyme don't worry about chopping anything just put it in here like that 23 peppercorn just a few peppercorns all right don't worry about how many you put in we're going to continue sauteing those guys we're going to put a can of tomato puree you like i say you don't like the tomato product in use don't worry do not put the tomato puree in it it's really really up to you we're going
to cook them up now remember i'm using a 12 quart pot so if you don't have a 12 core pot adjust approximately and then we're going to put the store-bought beef broth that's a store-bought right there okay i just bought this when i was at the store i was hoping nobody would see me because you know a lot of i know a lot of people in the area in the grocery store they always look at my shopping cart what the chef is buying today so i don't want them to think i'm buying chickens or or
store-bought if i i was ready in case somebody would ask me say hey what are you buying beef broth already made i thought you made your own i would say yeah but i'm making a special video on youtube and i'm showing the people that use it so so far i got one two i already put one that's three and now i'm gonna put my fourth one in there and the fourth one is just about to cover so you'll have to adjust your recipe my friends the idea is to cover the vegetables okay so let's go
back to the quantity because it's really important i got the onion to put in the idea is is how much do we put in you put enough to cover the vegetables whatever amount that may be in your oh mamma mia forgot to put the tomato puree paste the tomato paste is what's going to give a broth a stock a beautiful consistency and a consistency so we don't have like a liquid we have a little more of a consistency and a paste now the secret here folks remember no salt and pepper just a little black pepper
it doesn't salt it doesn't uh season very much the idea here now so so far you notice i haven't cooked anything really i haven't done a thing now i'm just waiting for those guys to caramelize we're going to put them in it is to bring this to boil bring it to boil we're going to be doing it eventually bring it to boil and then reduce that minute it's boiling boom reduce it very slowly and make sure then you shake the bottom to make sure this so you take yourself a big spoon you take yourself a
big spoon and you're going to bottom every so often but very low heat i would put it on an electric stove too gusto very low flame and every hour just check it and make sure it doesn't stick in the bottle i would be you i'd be cooking this for about four or five hours that you don't have to do nothing all you got to do is once in a while give it a little shake and then in a few hours if you ask for another one we're done we're going to strain that whole thing and
you'll see we're going to have this beautiful broth that case what do you do with it you put it in uh in small container two cup three cup four cup container whatever it is you're using put it in the freezer 17 years it'll be good in the freezer very simple my friend so okay so what i'm gonna do i'm gonna continue sauteing them on you and when the beautiful golden brown we're going to put them in and then i'm going to turn this in i'm going to let it cook for five hours which means i
will see you guys in five hours from now so don't go anywhere we'll see you in five miles okay i'll make i may come back later on i'm gonna put them in there but we'll see when the thing is cooked so i can strain it and you can see what it looks like okay we'll see you in a few minutes all right friends i wanted to show you before i put them in how caramelize those onions are look at them don't be afraid don't be afraid if they turn a little dark dark dark i don't
care i promise you it's very important to get them super super super caramelized okay they're going to give a beautiful color they're going to give a beautiful flavor and we're gonna take them and we're gonna put them right in there my friends okay now of course for those of you that are like oh this is not a beef stock you want to see a real beef stock friends i'll tell you where you go you go right in my china i go the original beef stock and you know how to make it with the bones and
all that but not everybody's got time to do the bones or they don't want to do it so this is a quick fix okay friends this is not going to be like the original beef stock but this is taking what you buy then is mediocre at best and make it really good all right friends so here's what we're going to do now we'll take the fry pan out of the heat we are going to bring this to boil again remember and then we're going to cook it for four or five hours very very low heat
bloop bloop bloop bloop that otherwise you look you're gonna make a mess all over your stove and you'll burn the bottom and you'll evaporate too much you don't need to so just slowly you'll see bloop bloop not not i don't got it yet i don't got mamma mia sometime i don't know uh i just want to see a little bloop bloop okay very little all right and don't worry about it but if you have it once in a while go in there you know when you're in the kitchen keep the cats and the dog out
of the kitchen because they like this and uh it'll be perfect all right so we're gonna cook it and when it's done i'm gonna show you how i'm gonna strain it all and and we're going to show you the result and you'll see it's beautiful all right we'll see you when it's all done well we are back friends it's been about five six hours i didn't do much just once in a while just check the bottom to make sure it wasn't and and and if you can see uh we got some reduction here you see
we we're from remember that thing was all the way down to the top right and i cooked it very very very low and i promise you very little okay no not another overlap over when otherwise you lose too much but look even going very little a a if you could smell it you'd be amazed then you started with a store-bought product and you got this i'm telling you guys you guys are going to love this okay and see so look look how do you know if it's ready first of all you're gonna cook four or
five hours i'll tell you okay but but just in case you wanted to make sure you want to grab your carrots and you want to be able to squeeze them you see yeah the curds are gonna be the last swing he's gonna cook okay and when they're like this you know they're good right all right so you got a lot of straining to do in here friends and uh i know some of you are gonna say oh we're gonna make a vegetable soup ah trust me there's no more flavor in them carrots and celery and
onion and leek no more flavor but it makes you happy you go ahead grind them up make something out of it so now what do we do we want to strain all the solids out of there you know if if in a commercial kitchen you take a big colander similar to this and and you pour it all in there and you grab the juice underneath it's easy if you don't have a big thing like that you can just take a a a regular uh spoon with holes in it and you do it like this right
now i certainly wouldn't throw those out the vegetables are because you can use it as compost or you can grind it up and mix it up with your dog food huh all right all right so i'm gonna hear some people say oh no good for the dog i don't know what's no good maybe the peppercorn well you know we're gonna strain them out right there and all you do right there friends look all you do right there is you could squeeze it okay you squeeze it all take your time take your time because that's like
good juices right there it's really and then what you could do restrain them all and as a secondary because you might your secondary way to capture some of the juice i put it right in my colander right there right and i do it again and i do it again and i do it again and if you leave this long enough you can mix it up really good and you'll see you'll get more delicious juice out of it so i'm going to do all this and then we're going to come back and i'm going to show
you we're going to compare the before and after so i'll be right back all right friends i'm back again this time all strained kitchen is clean has a little bit messy uh look at this look at this friends think about something we went from this to this i know you're not here you can't smell it but i promise you my friends if you were here and you could smell this you would think you just cooked 24 hours of beef so it's quite amazing how much flavor you get out of the vegetables if you take the
time to cook them remember to make a good sauce to make a good soup you need a stock not everybody's got time to roast the bone and do all that stuff but if you really want to make a good soup or a good stock friends this is the this is the beef version i'm gonna do the same with the chicken version and i'll do the same for the vegetable version so everybody's happy very simple to do well remember you gotta try to do this and now what do you do look i started with um about
six let me see i started with uh uh three and a half four three and a half quarts and i end up i have just a little bit under three quarts with all the vegetables with the reduction we got we still got about three quarts now what do you do with this well the best thing to do for is i take it i put it in a in 16 ounce container or 32 ounce container and i freeze them they freeze for 17 years approximately now really they're freezing on time now remember folks this is not
a soup you can eat as a soup because it tastes so delicious it's got no salt and pepper remember we never salt and pepper we just put the black peppercorn for flavor but it's not for pepper for for seasoning salt and pepper you put that with soup in the sauce you're gonna make so this is black i promise you sir this i could not drink i i couldn't drink it but this i'll make a soup out of this it'll be delicious you gotta try this is a wonderful thing to do i promise you for those
of you than cook you got to try to make this it's taking a product then as far as i'm concerned is very poor quality into something that is as high of a quality as you can make without roasting the bones and and it's wonderful i hope you try it i hope you enjoyed the segment remember gives us a thumbs up don't forget to subscribe to the channel if you're not already subscribed and don't forget to ring the bell so you get a notification every every week when we put out a video thanks for watching you
guys are great we love you [Music]
