Jan'S Meat Stock
A rich, hearty beef and pork stock infused with vegetables and seasonings, perfect for soups, stews, or enjoyed on its own, appealing to comfort food lovers.
Ingredients
Instructions
- Place all ingredients in a large pan and bring to a boil.
- Turn heat down and simmer for 2 hours.
- Skim off fat and strain the broth.
- Save the meat for other uses.
- Store in the fridge for up to a week.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or bay leaves to the stock. If you don't have beef bouillon, vegetable bouillon can be used as a substitute. When using pork neck bones, you can also incorporate other bones for additional depth. Be sure to skim the fat while simmering for a clearer broth. This stock is perfect for use in recipes like Beef Hors D'Oeuvres or Ballymaloe Irish Stew.
Serving Suggestions
This meat stock is a versatile base for soups, stews, and sauces. It pairs beautifully with French Potato Salad(Topped With Edwards' Hickory Smoked Bacon!) or can be used to enhance the flavor of grains in dishes like Festive Rice Pilaf. Consider using it as a cooking liquid for grains or as a base for risottos to elevate your meals.
Storage & Reheating
Allow the stock to cool completely before transferring it to airtight containers. It can be stored in the fridge for up to a week or frozen for several months. To reheat, gently warm on the stove over low heat, stirring occasionally. If frozen, thaw in the refrigerator overnight before reheating for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Jan'S Meat Stock contains roughly 736 calories, with 67g protein, 8g carbohydrates, and 46g fat. It is an excellent source of protein (134% of the Daily Value), iron (33% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat for this stock?
Yes, you can customize the meat used in this stock. Chicken bones or veal can be excellent alternatives, though they will impart different flavors. Just adjust the cooking time accordingly, as chicken may require less simmering time than beef and pork.
How can I make this stock vegetarian?
To create a vegetarian version of this stock, simply omit the meat and use a combination of vegetables such as mushrooms, carrots, and leeks. Incorporate vegetable bouillon and herbs to add depth of flavor while simmering in water. The resulting broth will still provide a rich foundation for soups and sauces.
What can I do with the leftover meat?
The cooked meat can be repurposed in various dishes. Shred the beef and pork for tacos, sandwiches, or salads. You can also add it to casseroles or stir-fries, ensuring that nothing goes to waste while adding flavor and protein to your meals.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).