# Big batch of homemade beef stock- what shoud I do with it? Open to ideas **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [December 27, 2023, 7:10pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246 "2023-12-27T19:10:51Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [December 27, 2023, 7:10pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/1 "2023-12-27T19:10:51Z")
So we had a big ol’ prime rib roast for Christmas dinner, which had 7 big rib bones left over. I just used the ribs to make a very nice beef stock. Sipping on a cup of it now and it’s very rich and delicious. I make chicken stock all the time, but not very often beef stock, since I don’t usually have enough bones to work with. So I’m wondering at the possibilities. My two thoughts at the moment are, I have a bit of barley, so a nice beef barley mushroom soup for dinner sounds good. Or, should I boil the stock down to a demi glace and do something with that? And if so, what? Actually, I think I will have enough to make the soup for tonight, with enough left over for demi glace- at least one meal worth of it. So what to do with demi glace in the near future? ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [December 27, 2023, 7:15pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/2 "2023-12-27T19:15:56Z")
Splooge up most sauces or gravies. ---
**Author:** ![InternetLegend](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/internetlegend/32/13154_2.png) [@InternetLegend](https://boards.straightdope.com/u/InternetLegend)\ **Post date:** [December 27, 2023, 7:26pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/3 "2023-12-27T19:26:22Z")
It’s boring, but whenever I have leftover stock, I concentrate it and freeze it in ice cube trays to use as needed. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [December 27, 2023, 10:02pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/4 "2023-12-27T22:02:14Z")
I’ve been into making rice with leftover kitchen liquids lately, but nothing as tasty as beef rib roast stock. Chilled goo from grocery rotisserie chicken packaging? Rice. Liquid left in the bowl after the pico de gallo is all eaten? Rice. The seasoned brown juice that winds up in the bottom of a tray of grilled zucchini & mushrooms? Rice. Packing water from canned vegetables? Rice. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [December 27, 2023, 11:37pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/5 "2023-12-27T23:37:50Z")
French onion soup. That’ll be goooood. If you do the demi-glace, you can use that for [Anthony Bourdain’s Beef Bourguignon](https://bakeatmidnite.com/anthony-bourdains-beef-bourguignon/). Classic French, and good winter dish. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [December 27, 2023, 11:38pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/6 "2023-12-27T23:38:49Z")
Demi-glace if you can. That stuff is gold. ETA: Ninjaed by seconds. ---
**Author:** ![DorkVader](https://avatars.discourse-cdn.com/v4/letter/d/73ab20/32.png) [@DorkVader](https://boards.straightdope.com/u/DorkVader)\ **Post date:** [December 28, 2023, 1:47am UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/7 "2023-12-28T01:47:38Z")
Do you do much baking? A big old hunk of fresh-out-of-the-oven bread, steaming hot, with butter melting into it, and a cup of your broth to dip it in…🤤 ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [December 28, 2023, 2:04am UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/8 "2023-12-28T02:04:34Z")
> [@Whack-a-Mole](#): > > Demi-glace if you can. I think I read elsewhere that @pulykamell knows how to make demi-glace well. ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [December 28, 2023, 2:48am UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/9 "2023-12-28T02:48:44Z")
Vietnamese Pho uses beef stock and is really yummy! ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [December 28, 2023, 4:07am UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/10 "2023-12-28T04:07:45Z")
Demi-glace mentioned? Check! French Onion soup mentioned? Check! Maybe also individual [Steak-and-Mushroom Pies](https://mealpractice.com/recipes/beef-and-mushroom-pie-with-flaky-puff-pastry-crust/413)? And of course any French Dip sandwich option would be perfect - a representative option: > **[Crock Pot French Dip Recipe](https://www.eatingonadime.com/crock-pot-french-dip-recipe/)** > > This Crock pot french dip recipe is so tender and delicious. My family loves this meal and the crock pot makes it super easy to enjoy.  ---
**Author:** ![Magiver](https://avatars.discourse-cdn.com/v4/letter/m/4491bb/32.png) [@Magiver](https://boards.straightdope.com/u/Magiver)\ **Post date:** [December 28, 2023, 4:18am UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/11 "2023-12-28T04:18:42Z")
beef vegetable soup. Treat yourself to a good cut of beef. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [December 28, 2023, 5:06am UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/12 "2023-12-28T05:06:43Z")
I put a few Spoonfuls over the doggies food now and then. They seem to enjoy it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 28, 2023, 6:07am UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/13 "2023-12-28T06:07:55Z")
A demi-glace is reduced by about half or so. For something like this, when I have a whole lotta stock and no idea what to do with it or want to make a concentrate for later use, I just cook it down to about 1/8 to 1/10 of the original and make a _glace de viande_. It should have a fairly syrupy consistency at that point. I then pour it into an ice cube tray, freeze, pop out the cubes, put it in a Zip Loc back, and, voila, I have super concentrated beef stock that I can reconstitute to the original volume at 1 part stock cube to 9 parts water, or, perhaps more often, use it as I would boullion cubes to add extra beefy flavor to a pan sauce, stew, that sort of thing. Demi-glace is only reduced by half. I prefer glace de viande for my cooking, but be warned it takes a good bit of time; many hours for it to reduce to that level, as you don’t want to reduce it at a simmer. But it’s not really active work unless you’re fussy about skimming it and all that. (I don’t really care for my purposes.) ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [December 28, 2023, 6:11am UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/14 "2023-12-28T06:11:42Z")
> [@pulykamell](#): > > …many hours for it to reduce to that level, as you don’t want to reduce it at a simmer. You want to reduce at a boil? Or does that mean less than a simmer? (if less than a simmer will it ever reduce?) ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [December 28, 2023, 1:13pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/15 "2023-12-28T13:13:30Z")
Thanks for all the replies, everyone! I ended up using half of the stock to make a batch of beef mushroom barley soup, and boiled the rest down to a ~~demi-glace~~ _glace de viande_. Thanks, @pulykamell, I always thought what I was making by reducing stock to a fraction of the original volume was called demi-glace, but I should have known it only meant reducing by half, with the ‘demi’ prefix. Just never thought it through. I reduced the remaining beef stock down to less than a cup of amazing concentrated beef jelly. > [@romansperson](#): > > If you do the demi-glace, you can use that for [Anthony Bourdain’s Beef Bourguignon](https://bakeatmidnite.com/anthony-bourdains-beef-bourguignon/). Classic French, and good winter dish. Thanks for the recipe link! I do want to make Beef Bourguignon this winter, and I will. But I think I will be using my glace de viande to make the sauce for [Steak Au Poivre](https://cooking.nytimes.com/recipes/1017319-simple-steak-au-poivre) for a New Year’s Eve dinner 🥩 😋 > [@China\_Guy](#): > > Vietnamese Pho uses beef stock and is really yummy! It sure is, and I did have star anise on hand, but no bean sprouts, fresh basil, or rice noodles. There are a couple places nearby that make it better than I probably could, anyway. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 28, 2023, 3:41pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/16 "2023-12-28T15:41:18Z")
Bring to boil, then reduce the heat to a simmer. (Occasional bubble coming up.) ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [December 28, 2023, 3:54pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/17 "2023-12-28T15:54:42Z")
I usually do a low boil for most of the process; fairly gentle bubbling, but definitely more than a simmer, with a good amount of steam seen rising from the stock. This way I can go from a couple quarts of stock to a cup or so of glace de viande in just 2-3 hours. I will adjust the heat down closer to a simmer as the reduction gets close to where I want it. Doing a simmer for most of the process seems like it would take forever. But am I ‘burning’ or somehow damaging the stock doing it my way? The outcome seems high quality to me. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 28, 2023, 5:04pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/18 "2023-12-28T17:04:20Z")
Yeah, I very well may be too conservative on the heat at that point. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [December 28, 2023, 7:57pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/19 "2023-12-28T19:57:49Z")
I’ve reduced many a stock to a concentrate in my (many) slow cookers. Lid off, high temp, and it’s a breeze. I mean it’s a lot more likely to be cloudy (mostly due to my lazy scumming and straining though) but it doesn’t taste overcooked unless I overcooked the broth/stock in the first place (which I haven’t done in a while). Fewer worries than a long simmer on the stove too. ---
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [December 28, 2023, 8:37pm UTC](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246/20 "2023-12-28T20:37:39Z")
Thanks for the tip, @ParallelLines! Sounds like a good kitchen hack. [Next page](https://boards.straightdope.com/t/big-batch-of-homemade-beef-stock-what-shoud-i-do-with-it-open-to-ideas/995246.md?page=2)