novaBBS - rec.food.cooking - Beef broth fixin's

Beef broth fixin's

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From: leoblais...@sbcglobal.net (Leonard Blaisdell)
Newsgroups: rec.food.cooking
Subject: Beef broth fixin's
Date: 20 Mar 2024 20:22:08 GMT
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by: Leonard Blaisdell - Wed, 20 Mar 2024 20:22 UTC

When I buy beef top loin steaks, they come with a bone that frames the
top and one side and a gristle strip on the other. I cut them both off
before cooking the steak and chuck them in a ziplock.
My ziplock is full so I'm making broth. Everything I use is in the
photo, but I'm partially open to other seasoning suggestions.

<https://postimg.cc/yJ92x5NG>

leo

Re: Beef broth fixin's

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From: nob...@home.com (Janet)
Newsgroups: rec.food.cooking
Subject: Re: Beef broth fixin's
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by: Janet - Wed, 20 Mar 2024 21:00 UTC

In article <l60urfFig0gU2@mid.individual.net>,
leoblaisdell@sbcglobal.net says...
>
> When I buy beef top loin steaks, they come with a bone that frames the
> top and one side and a gristle strip on the other. I cut them both off
> before cooking the steak and chuck them in a ziplock.
> My ziplock is full so I'm making broth. Everything I use is in the
> photo, but I'm partially open to other seasoning suggestions.
>
> <https://postimg.cc/yJ92x5NG>
>
> leo

Parsley, thyme, a couple of bay leaves

Janet UK

Re: Beef broth fixin's

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Date: Wed, 20 Mar 2024 21:04:35 +0000
Subject: Re: Beef broth fixin's
From: ItsJoanN...@webtv.net (ItsJoanNotJoAnn)
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by: ItsJoanNotJoAnn - Wed, 20 Mar 2024 21:04 UTC

Leonard Blaisdell wrote:

> When I buy beef top loin steaks, they come with a bone that frames the
> top and one side and a gristle strip on the other. I cut them both off
> before cooking the steak and chuck them in a ziplock.
> My ziplock is full so I'm making broth. Everything I use is in the
> photo, but I'm partially open to other seasoning suggestions.

> <https://postimg.cc/yJ92x5NG>

> leo
>
Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
peppercorns? If you don't relish the idea of straining, maybe tie
up the parsley and peppercorns in a few layers of cheesecloth? Your
wife could even make a few washable spice bags out of muslin and
kitchen twine for drawstring bags.

Re: Beef broth fixin's

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From: gregorym...@msn.com (GM)
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Subject: Re: Beef broth fixin's
Date: Wed, 20 Mar 2024 21:19:12 +0000
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by: GM - Wed, 20 Mar 2024 21:19 UTC

Leonard Blaisdell wrote:

> <https://postimg.cc/yJ92x5NG>

Is this why all the commercial stocks in the stores are now labeled "bone broth"...???

;-)

It looks very good...

--
GM

Re: Beef broth fixin's

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by: Ed P - Wed, 20 Mar 2024 21:29 UTC

On 3/20/2024 4:22 PM, Leonard Blaisdell wrote:
> When I buy beef top loin steaks, they come with a bone that frames the
> top and one side and a gristle strip on the other. I cut them both off
> before cooking the steak and chuck them in a ziplock.
> My ziplock is full so I'm making broth. Everything I use is in the
> photo, but I'm partially open to other seasoning suggestions.
>
> <https://postimg.cc/yJ92x5NG>
>
> leo

You need Sheldon's 40 gallon stock pot.

Re: Beef broth fixin's

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Subject: Re: Beef broth fixin's
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by: jmcquown - Wed, 20 Mar 2024 21:57 UTC

On 3/20/2024 5:00 PM, Janet wrote:
> In article <l60urfFig0gU2@mid.individual.net>,
> leoblaisdell@sbcglobal.net says...
>>
>> When I buy beef top loin steaks, they come with a bone that frames the
>> top and one side and a gristle strip on the other. I cut them both off
>> before cooking the steak and chuck them in a ziplock.
>> My ziplock is full so I'm making broth. Everything I use is in the
>> photo, but I'm partially open to other seasoning suggestions.
>>
>> <https://postimg.cc/yJ92x5NG>
>>
>> leo
>
> Parsley, thyme, a couple of bay leaves
>
> Janet UK

That and perhaps chopped up carrot. It's nice to see he roasted the
bones. A long slow simmer, adding water as needed, and then chill it
and skim off the fat that rises to the top and strain the stock.

Jill

Re: Beef broth fixin's

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by: Dave Smith - Wed, 20 Mar 2024 22:11 UTC

On 2024-03-20 5:57 p.m., jmcquown wrote:
> On 3/20/2024 5:00 PM, Janet wrote:
>> In article <l60urfFig0gU2@mid.individual.net>,
>> leoblaisdell@sbcglobal.net says...
>>>
>>> When I buy beef top loin steaks, they come with a bone that frames the
>>> top and one side and a gristle strip on the other. I cut them both off
>>> before cooking the steak and chuck them in a ziplock.
>>> My ziplock is full so I'm making broth. Everything I use is in the
>>> photo, but I'm partially open to other seasoning suggestions.
>>>
>>> <https://postimg.cc/yJ92x5NG>
>>>
>>> leo
>>
>> Parsley, thyme, a couple of bay leaves
>>
>> Janet UK
>
> That and perhaps chopped up carrot. It's nice to see he roasted the
> bones. A long slow simmer, adding water as needed, and then chill it
> and skim off the fat that rises to the top and strain the stock.
>

I have to ask about the roasting of the bones. Some people here claim
that making stock with bones from a previously roasted chunk off meat
gives then a nasty taste, so would that not also come out when one
roasts the bones?

Re: Beef broth fixin's

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From: firstn...@lastname.oc.ku (S Viemeister)
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Subject: Re: Beef broth fixin's
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by: S Viemeister - Wed, 20 Mar 2024 22:39 UTC

On 20/03/2024 20:22, Leonard Blaisdell wrote:
> When I buy beef top loin steaks, they come with a bone that frames the
> top and one side and a gristle strip on the other. I cut them both off
> before cooking the steak and chuck them in a ziplock.
> My ziplock is full so I'm making broth. Everything I use is in the
> photo, but I'm partially open to other seasoning suggestions.
>
> <https://postimg.cc/yJ92x5NG>
>
> leo
>
A bay leaf or two, and a spoonful of black peppercorns. I often add a
bit of celery, as well.

Re: Beef broth fixin's

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by: jmcquown - Wed, 20 Mar 2024 22:40 UTC

On 3/20/2024 6:11 PM, Dave Smith wrote:
> On 2024-03-20 5:57 p.m., jmcquown wrote:
>> On 3/20/2024 5:00 PM, Janet wrote:
>>> In article <l60urfFig0gU2@mid.individual.net>,
>>> leoblaisdell@sbcglobal.net says...
>>>>
>>>> When I buy beef top loin steaks, they come with a bone that frames the
>>>> top and one side and a gristle strip on the other. I cut them both off
>>>> before cooking the steak and chuck them in a ziplock.
>>>> My ziplock is full so I'm making broth. Everything I use is in the
>>>> photo, but I'm partially open to other seasoning suggestions.
>>>>
>>>> <https://postimg.cc/yJ92x5NG>
>>>>
>>>> leo
>>>
>>> Parsley, thyme, a couple of bay leaves
>>>
>>> Janet UK
>>
>> That and perhaps chopped up carrot. It's nice to see he roasted the
>> bones. A long slow simmer, adding water as needed, and then chill it
>> and skim off the fat that rises to the top and strain the stock.
>>
>
> I have to ask about the roasting of the bones. Some people here claim
> that making stock with bones from a previously roasted chunk off meat
> gives then a nasty taste, so would that not also come out when one
> roasts the bones?
>
The bones Leo roasted were trimmed off the top loin steaks and froze
them BEFORE he cooked the steaks. So they are not previously roasted
(aka twice burnt).

Jill

Re: Beef broth fixin's

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by: S Viemeister - Wed, 20 Mar 2024 22:43 UTC

On 20/03/2024 21:00, Janet wrote:
> In article <l60urfFig0gU2@mid.individual.net>,
> leoblaisdell@sbcglobal.net says...
>>
>> When I buy beef top loin steaks, they come with a bone that frames the
>> top and one side and a gristle strip on the other. I cut them both off
>> before cooking the steak and chuck them in a ziplock.
>> My ziplock is full so I'm making broth. Everything I use is in the
>> photo, but I'm partially open to other seasoning suggestions.
>>
>> <https://postimg.cc/yJ92x5NG>
>>
>> leo
>
> Parsley, thyme, a couple of bay leaves
>
> Janet UK
>
Yes. I use lemon thyme.
And red wine.

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by: jmcquown - Wed, 20 Mar 2024 22:44 UTC

On 3/20/2024 6:39 PM, S Viemeister wrote:
> On 20/03/2024 20:22, Leonard Blaisdell wrote:
>> When I buy beef top loin steaks, they come with a bone that frames the
>> top and one side and a gristle strip on the other. I cut them both off
>> before cooking the steak and chuck them in a ziplock.
>> My ziplock is full so I'm making broth. Everything I use is in the
>> photo, but I'm partially open to other seasoning suggestions.
>>
>> <https://postimg.cc/yJ92x5NG>
>>
>> leo
>>
> A bay leaf or two, and a spoonful of black peppercorns. I often add a
> bit of celery, as well.

Leo has celery there.

Jill

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From: j_mcqu...@comcast.net (jmcquown)
Newsgroups: rec.food.cooking
Subject: Re: Beef broth fixin's
Date: Wed, 20 Mar 2024 18:47:23 -0400
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by: jmcquown - Wed, 20 Mar 2024 22:47 UTC

On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
> Leonard Blaisdell wrote:
>
>> When I buy beef top loin steaks, they come with a bone that frames the
>> top and one side and a gristle strip on the other. I cut them both off
>> before cooking the steak and chuck them in a ziplock.
>> My ziplock is full so I'm making broth. Everything I use is in the
>> photo, but I'm partially open to other seasoning suggestions.
>
>> <https://postimg.cc/yJ92x5NG>
>
>> leo
>>
> Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
> peppercorns? If you don't relish the idea of straining, maybe tie
> up the parsley and peppercorns in a few layers of cheesecloth? Your
> wife could even make a few washable spice bags out of muslin and
> kitchen twine for drawstring bags.

I agree about using cheesecloth tied with kitchen twine for bouquet
garni. Not sure about you volunteering his wife to make reusable
washable muslin drawstring spice bags. ;)

Jill

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From: firstn...@lastname.oc.ku (S Viemeister)
Newsgroups: rec.food.cooking
Subject: Re: Beef broth fixin's
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by: S Viemeister - Wed, 20 Mar 2024 22:54 UTC

On 20/03/2024 22:44, jmcquown wrote:
> On 3/20/2024 6:39 PM, S Viemeister wrote:
>> On 20/03/2024 20:22, Leonard Blaisdell wrote:
>>> When I buy beef top loin steaks, they come with a bone that frames the
>>> top and one side and a gristle strip on the other. I cut them both off
>>> before cooking the steak and chuck them in a ziplock.
>>> My ziplock is full so I'm making broth. Everything I use is in the
>>> photo, but I'm partially open to other seasoning suggestions.
>>>
>>> <https://postimg.cc/yJ92x5NG>
>>>
>>> leo
>>>
>> A bay leaf or two, and a spoonful of black peppercorns. I often add a
>> bit of celery, as well.
>
> Leo has celery there.
>
> Jill

Indeed he does!

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From: dka...@mail.com (Dennis Kane)
Newsgroups: rec.food.cooking
Subject: Re: Beef broth fixin's
Date: Wed, 20 Mar 2024 16:37:37 -0700
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by: Dennis Kane - Wed, 20 Mar 2024 23:37 UTC

On 3/20/2024 3:44 PM, jmcquown wrote:
> On 3/20/2024 6:39 PM, S Viemeister wrote:
>> On 20/03/2024 20:22, Leonard Blaisdell wrote:
>>> When I buy beef top loin steaks, they come with a bone that frames the
>>> top and one side and a gristle strip on the other. I cut them both off
>>> before cooking the steak and chuck them in a ziplock.
>>> My ziplock is full so I'm making broth. Everything I use is in the
>>> photo, but I'm partially open to other seasoning suggestions.
>>>
>>> <https://postimg.cc/yJ92x5NG>
>>>
>>> leo
>>>
>> A bay leaf or two, and a spoonful of black peppercorns. I often add a
>> bit of celery, as well.
>
> Leo has celery there.
>
> Jill

I also add a bit of celery, as well. Carrots too.

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Newsgroups: rec.food.cooking
Subject: Re: Beef broth fixin's
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by: Bruce - Thu, 21 Mar 2024 00:56 UTC

On Wed, 20 Mar 2024 16:37:37 -0700, Dennis Kane <dkane@mail.com>
wrote:

>On 3/20/2024 3:44 PM, jmcquown wrote:
>> On 3/20/2024 6:39 PM, S Viemeister wrote:
>>> On 20/03/2024 20:22, Leonard Blaisdell wrote:
>>>> When I buy beef top loin steaks, they come with a bone that frames the
>>>> top and one side and a gristle strip on the other. I cut them both off
>>>> before cooking the steak and chuck them in a ziplock.
>>>> My ziplock is full so I'm making broth. Everything I use is in the
>>>> photo, but I'm partially open to other seasoning suggestions.
>>>>
>>>> <https://postimg.cc/yJ92x5NG>
>>>>
>>>> leo
>>>>
>>> A bay leaf or two, and a spoonful of black peppercorns. I often add a
>>> bit of celery, as well.
>>
>> Leo has celery there.
>>
>> Jill
>
>I also add a bit of celery, as well. Carrots too.

I leave out the beef.

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From: Han...@nospam.invalid (Hank Rogers)
Newsgroups: rec.food.cooking
Subject: Re: Beef broth fixin's
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by: Hank Rogers - Thu, 21 Mar 2024 01:03 UTC

jmcquown wrote:
> On 3/20/2024 5:04 PM, ItsJoanNotJoAnn wrote:
>> Leonard Blaisdell wrote:
>>
>>> When I buy beef top loin steaks, they come with a bone that frames the
>>> top and one side and a gristle strip on the other. I cut them both off
>>> before cooking the steak and chuck them in a ziplock.
>>> My ziplock is full so I'm making broth. Everything I use is in the
>>> photo, but I'm partially open to other seasoning suggestions.
>>
>>> <https://postimg.cc/yJ92x5NG>
>>
>>> leo
>>>
>> Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
>> peppercorns?Â If you don't relish the idea of straining, maybe tie
>> up the parsley and peppercorns in a few layers of cheesecloth?Â Your
>> wife could even make a few washable spice bags out of muslin and
>> kitchen twine for drawstring bags.
>
> I agree about using cheesecloth tied with kitchen twine for bouquet garni.
> Not sure about you volunteering his wife to make reusable washable muslin
> drawstring spice bags. ;)
>
> Jill

If your highness actually had a husband, and if he asked that of your
majesty, there would surely be a heinous murder at dataw castle.

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Newsgroups: rec.food.cooking
Subject: Re: Beef broth fixin's
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by: Hank Rogers - Thu, 21 Mar 2024 01:08 UTC

ItsJoanNotJoAnn wrote:
> Leonard Blaisdell wrote:
>
>> When I buy beef top loin steaks, they come with a bone that frames the
>> top and one side and a gristle strip on the other. I cut them both off
>> before cooking the steak and chuck them in a ziplock.
>> My ziplock is full so I'm making broth. Everything I use is in the
>> photo, but I'm partially open to other seasoning suggestions.
>
>> <https://postimg.cc/yJ92x5NG>
>
>> leo
>>
> Maybe a carrot, a few sprigs of parsley, and a dozen or so of whole
> peppercorns? If you don't relish the idea of straining, maybe tie
> up the parsley and peppercorns in a few layers of cheesecloth? Your
> wife could even make a few washable spice bags out of muslin and
> kitchen twine for drawstring bags.

How about some diced onions too?

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by: Graham - Thu, 21 Mar 2024 02:07 UTC

On 2024-03-20 3:00 p.m., Janet wrote:
> In article <l60urfFig0gU2@mid.individual.net>,
> leoblaisdell@sbcglobal.net says...
>>
>> When I buy beef top loin steaks, they come with a bone that frames the
>> top and one side and a gristle strip on the other. I cut them both off
>> before cooking the steak and chuck them in a ziplock.
>> My ziplock is full so I'm making broth. Everything I use is in the
>> photo, but I'm partially open to other seasoning suggestions.
>>
>> <https://postimg.cc/yJ92x5NG>
>>
>> leo
>
> Parsley, thyme, a couple of bay leaves
>
> Janet UK

Why bother with parsley? It's only decorative:-)

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Date: Thu, 21 Mar 2024 02:34:17 +0000
Subject: Re: Beef broth fixin's
From: ItsJoanN...@webtv.net (ItsJoanNotJoAnn)
Newsgroups: rec.food.cooking
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by: ItsJoanNotJoAnn - Thu, 21 Mar 2024 02:34 UTC

Re: Beef broth fixin's

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by: Dave Smith - Thu, 21 Mar 2024 02:32 UTC

On 2024-03-20 10:07 p.m., Graham wrote:
> On 2024-03-20 3:00 p.m., Janet wrote:

>> Parsley, thyme, a couple of bay leaves
>>
>> Janet UK
>
> Why bother with parsley? It's only decorative:-)

It does have some taste. I learned about that once when I used too much.
It ranks up there with bay leave. You're not always sure what it
tastes like but if you forget it you know there is something missing. I
once had a dish in a Mexican restaurant had way too much bay leave. It
was not pleasant.

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Date: Thu, 21 Mar 2024 02:36:37 +0000
Subject: Re: Beef broth fixin's
From: ItsJoanN...@webtv.net (ItsJoanNotJoAnn)
Newsgroups: rec.food.cooking
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by: ItsJoanNotJoAnn - Thu, 21 Mar 2024 02:36 UTC

Graham wrote:

> On 2024-03-20 3:00 p.m., Janet wrote:
>>
>> Parsley, thyme, a couple of bay leaves
>>
>> Janet UK

> Why bother with parsley? It's only decorative:-)
>
Parsley adds a nice mild flavor.

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by: Hank Rogers - Thu, 21 Mar 2024 02:47 UTC

Graham wrote:
> On 2024-03-20 3:00 p.m., Janet wrote:
>> In article <l60urfFig0gU2@mid.individual.net>,
>> leoblaisdell@sbcglobal.net says...
>>>
>>> When I buy beef top loin steaks, they come with a bone that frames the
>>> top and one side and a gristle strip on the other. I cut them both off
>>> before cooking the steak and chuck them in a ziplock.
>>> My ziplock is full so I'm making broth. Everything I use is in the
>>> photo, but I'm partially open to other seasoning suggestions.
>>>
>>> <https://postimg.cc/yJ92x5NG>
>>>
>>> leo
>>
>> Parsley, thyme, a couple of bay leaves
>>
>> Janet UK
>
> Why bother with parsley? It's only decorative:-)

Decorative, like a wooden bowl?

Re: Beef broth fixin's

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by: Graham - Thu, 21 Mar 2024 03:18 UTC

On 2024-03-20 8:32 p.m., Dave Smith wrote:
> On 2024-03-20 10:07 p.m., Graham wrote:
>> On 2024-03-20 3:00 p.m., Janet wrote:
>
>>> Parsley, thyme, a couple of bay leaves
>>>
>>> Janet UK
>>
>> Why bother with parsley? It's only decorative:-)
>
> It does have some taste. I learned about that once when I used too much.
> It ranks up there with bay leave.

Not the bay leaves I use!

Re: Beef broth fixin's

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by: Graham - Thu, 21 Mar 2024 03:19 UTC

On 2024-03-20 8:36 p.m., ItsJoanNotJoAnn wrote:
> Graham wrote:
>
>> On 2024-03-20 3:00 p.m., Janet wrote:
>>>
>>> Parsley, thyme, a couple of bay leaves
>>>
>>> Janet UK
>
>> Why bother with parsley? It's only decorative:-)
>>
> Parsley adds a nice mild flavor.

To me it's so mild as to be not worth the bother.

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From: esp...@snet.xxx (Ed Pawlowski)
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by: Ed Pawlowski - Thu, 21 Mar 2024 04:32 UTC

On 3/20/2024 10:07 PM, Graham wrote:
> On 2024-03-20 3:00 p.m., Janet wrote:
>> In article <l60urfFig0gU2@mid.individual.net>,
>> leoblaisdell@sbcglobal.net says...
>>>
>>> When I buy beef top loin steaks, they come with a bone that frames the
>>> top and one side and a gristle strip on the other. I cut them both off
>>> before cooking the steak and chuck them in a ziplock.
>>> My ziplock is full so I'm making broth. Everything I use is in the
>>> photo, but I'm partially open to other seasoning suggestions.
>>>
>>> <https://postimg.cc/yJ92x5NG>
>>>
>>> leo
>>
>> Parsley, thyme, a couple of bay leaves
>>
>> Janet UK
>
> Why bother with parsley? It's only decorative:-)

WHAT???? I just invested my retirement savings and borrowed against my
house for shares of a Parsley farm. I was told it is the herb of the
future and people are learning to use it more and more.

I'd just as soon kiss a Wookie. -- Princess Leia Organa

interests / rec.food.cooking / Beef broth fixin's

Subject	Author
Beef broth fixin's	Leonard Blaisdell
Re: Beef broth fixin's	Janet
Re: Beef broth fixin's	jmcquown
Re: Beef broth fixin's	Dave Smith
Re: Beef broth fixin's	jmcquown
Re: Beef broth fixin's	S Viemeister
Re: Beef broth fixin's	Graham
Re: Beef broth fixin's	Dave Smith
Re: Beef broth fixin's	Graham
Re: Beef broth fixin's	Cindy Hamilton
Re: Beef broth fixin's	Dave Smith
Re: Beef broth fixin's	ItsJoanNotJoAnn
Re: Beef broth fixin's	Graham
Re: Beef broth fixin's	Cindy Hamilton
Re: Beef broth fixin's	S Viemeister
Re: Beef broth fixin's	S Viemeister
Re: Beef broth fixin's	Graham
Re: Beef broth fixin's	S Viemeister
Re: Beef broth fixin's	Hank Rogers
Re: Beef broth fixin's	Ed Pawlowski
Re: Beef broth fixin's	Janet
Re: Beef broth fixin's	Cindy Hamilton
Re: Beef broth fixin's	Janet
Re: Beef broth fixin's	ItsJoanNotJoAnn
Re: Beef broth fixin's	jmcquown
Re: Beef broth fixin's	Hank Rogers
Re: Beef broth fixin's	Leonard Blaisdell
Re: Beef broth fixin's	jmcquown
Re: Beef broth fixin's	S Viemeister
Re: Beef broth fixin's	Bruce
Re: Beef broth fixin's	lucretia
Re: Beef broth fixin's	ItsJoanNotJoAnn
Re: Beef broth fixin's	Leonard Blaisdell
Re: Beef broth fixin's	Graham
Re: Beef broth fixin's	Hank Rogers
Re: Beef broth fixin's	ItsJoanNotJoAnn
Re: Beef broth fixin's	GM
Re: Beef broth fixin's	Ed P
Re: Beef broth fixin's	Leonard Blaisdell
Re: Beef broth fixin's	S Viemeister
Re: Beef broth fixin's	Leonard Blaisdell
Re: Beef broth fixin's	S Viemeister
Re: Beef broth fixin's	jmcquown
Re: Beef broth fixin's	S Viemeister
Re: Beef broth fixin's	Dennis Kane
Re: Beef broth fixin's	Bruce
Re: Beef broth fixin's	D