RE: Making tons of beef stock for nearly nothing

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RE: Making tons of beef stock for nearly nothing

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ph1102 in Foodies Bee Hive • 19 days ago

I have to admit that I was intrigued by your cooking adventure, but due to the language barrier, I had to do additional googling to understand what you were doing there... 😃

In the end, I realized that beef stock is, in the end, a type of soup or stew... Which is something that my mother and grandmother would prepare as a fresh meal by cooking all morning to be ready for lunch (3-4 hours)... After that, they would store it for the next days too...

I suppose I understood it well, and I remember it was tasty... So, go for it! Fill that freezer with beef stock! 😃

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19 days ago in Foodies Bee Hive by ph1102

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karinxxl 19 days ago

Haha ever better! It is like a base that you can use for soup but also for gravy or for all kinds of stuff.

Caldo de carne or fondo de carne they call it?

You van also use a little powder cube for this but those are always really salt. French cuisine has a lot of recipes like this (and also Pho Vietnamese soup has beef stock base in there)

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ph1102 18 days ago

I don't know in Spanish, but in Hungarian it is called a soup... Also, I remember one that I hate it and it looked even more similar to your thing, but that is more a Serbian cusine... (no offense 😂)... When my mom would prepare it, it would be like a soup, she would put in 4-5 plates, and store it in a refrigerator (not freezer), or in a cold room if it was winter...
When it got cold, it would be like a jelly, with pieces of meat (on the bone), that you would eat more with fingers than cutlery... lol..

Check it out:
https://www.atlasobscura.com/foods/pihtije-jellied-pork-serbia
https://www.tasteatlas.com/pihtije

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