7 years 5 months ago #3942 by Bigal99. Read the Making a beef stock without bones, just a gigantic hunk of beef? 3/4" (19mm) 1.0" Ingredients. Stock can be portioned into sealed bags and frozen for future use. Strain before serving. I was wondering if I could make beef stock out of these trimmings and than "can" the beef stock. Light beef stock has a very delicate flavour so is good for light soups. For me it is a little less convenient than chicken stock, since I often buy whole chickens and, therefor always have a supply of chicken bones and cuttings with which to make stock. I just baught an 11 pount chunk of beef to can this morning. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/b7\/Make-Stocks-for-Soups-and-Sauces-Step-1.jpg\/v4-460px-Make-Stocks-for-Soups-and-Sauces-Step-1.jpg","bigUrl":"\/images\/thumb\/b\/b7\/Make-Stocks-for-Soups-and-Sauces-Step-1.jpg\/aid927157-v4-728px-Make-Stocks-for-Soups-and-Sauces-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"

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\n<\/p><\/div>"}, consider supporting our work with a contribution to wikiHow. Serve the beef with all the trimmings and horseradish sauce. To create this article, 14 people, some anonymous, worked to edit and improve it over time. I use the trimmings from a beef tenderloin. To follow, 35 day aged Scottish Beef Fillet rolled with Duxelles, spinach and wrapped inside buttery puff pastry, served with all of the trimmings & steeped in gravy.

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