Making beef stock from trimmings question

[Al Gulutzan]

I was was wondering if someone would share their technique/recipe for making beef stock from the trimmings.

Thanks in advance.

Al

[Ray]

Al. Here’s my receipe. Ingredients: trimmings. 2 quarts water. Soap
In a large cast iron pot put all trimmings loosly in bottom of pot. DO NOT HEAT.
Dump trimming in trash and immediatley mix water and soap in pot and wash thoroughly. Done.
I wouldn’t feed them to my dog either. Remember it’s been sitting in the fridge for 30 to 60 days.

[Scott Mark]

I agree. I tried this once and the trimmings have nothing left to give. Or else they won’t surrender what they’ve got. I was pretty patient, and got nowhere. I think RRP creates jerky from them, but I’ve not had success in creating stock.

Toasty

[Ron Pratt]

quote toasty” post=3945:

I think RRP creates jerky from them

Toasty

Oh no, I never said that. I discard the hard outer trimmings – I don’t even give those to my dog! What you are thinking about was I do not trim as heavily as most people do. Instead I trim lighter and actually leave a layer of the dark meat on as a “rind”. I enjoy that part with my steak, but my wife does not care for it, so after i cook her steak she or I trim that rind off. That is the part when enjoyed cold the next day is like jerky. Ron

[Soupishness]

I have used the trimmings in a soup base. Found the recipe here last year. I got them from a butcher, who was reluctant to give them to me. Anyway, soup turned out great. The recipe says to dice the scraps, but I gave them closer to a mincing.

Anyway, I’m aging my first set of boneless ribeye roasts with Umai bags right now. I’m curious about the using the rind. I love the stronger flavors of a well aged steak, unfortunately I only found out about these bags three weeks before Christmas. I’m thinking about trimming the roasts and cooking them sous-vide with some roasted marrow and the scraps in the bag, then straining them out for gravy. I’m just wondering about potential food safety issues as I’ll be cooking it at 132F for 6-8 hours rather than simmering it. What kinda bugs can live in these bags? Anaerobes like C. botulinum?

[Dave]

Gourmet – I frankly don’t understand “not even giving it to the dogs.” If it’s unsafe for them, how do you know you’ve trimmed enough to make it safe for humans? I minimally trimmed my first one and ate some of what came off myself as I was trimming. The dogs love it and you are depriving them if you are throwing it away.

My dogs are incredibly happy I read your post because I was inspired to take some pictures moments ago. They completely lose their sh!t when I open this bag. If you want me to take pictures tomorrow proving they’re still alive, I’d be happy to.

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[Ron Pratt]

Thanks for your input and your opinion, Dave. When I posted my response some 7 months ago my “dog” comment was my personal opinion…just like yours. Since I still have the same beloved Westie who can puke on our carpets from eating something out of the ordinary I guess I stand pat on my reply…to each DOG his own! Ron

[Scott Mark]

Best of luck to you. I tried extracting some flavor from ribeye trimmings with a minimal amount of water, and I got squat. And I’ve been making stock for years and years. I gave it plenty of hours, low simmer, but there was nothing there. If your dog likes the trimmings – that’s great. I had a dog that would go crazy on oak leaves if some salt had fallen on them.

I think there’s just no telling what’s going to attract attention. I’m happy for those who find something good from that “bark” on the outside. I’ve tried it myself – but got nowhere with it. Don’t have a dog. Tried making stock and got nowhere.If you get something good out of it — that’s a great thing. I didn’t.

Toasty

[Soupishness]

You gave it hours, how much surface area did you give it? I minced, then sauteed it till nearly dry to get flavor, and I supplemented it with roasted veal bones for the stock, but it definitely added a lot of complexity. For some delicate things, If I want to maximize flavor, I’ll saute and run through a food processor multiple times until it’s basically a dry powder, simmer it then strain through cheese cloth.

If it’s being fed raw to dogs, then it’s probably ok sous-vide for people. I’ll see how it goes.

[Scott Mark]

Small mince. I know that with “bark” one needs to coax the flavors out. I admit that I didn’t powder it or grind it, but I cut it fine.

One can get a whole lot of flavor from veal bones. But I’m not sure there would be any nuances from the bark. Final draw, I strain through a 10-micron filter. It’s the most clarified stock you’ll get. Well, likely. The insides of the filter are _great_ on baked potatoes. The throughput is a very, very clear stock.

Toasty

[Soupishness]

I’m a n00b, so I dunno if there’s a flavor difference between these bags vs normal dry aging. I know veal bones alone don’t taste at all like blue cheese. I’ll still give this a shot as long as I don’t have to worry about family members dying.

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