There is never a time that I’m in my mother’s kitchen while she is preparing beef stock, that I would not help myself to some tasty and juicy pieces of beef (particularly the ones with biscuit bone and fat…o la la). Though whenever she spots me, I would get that “don’t try it again look” or on instances when she is close enough “a slap on my hands”…lol. I’m much older now, but, I have still not been able to resist the taste of freshly cooked beef in stock; and its worse when I’m the one preparing it.;)
I am putting up this post on “How to make Nigerian Beef Stock”, because most of the recipes for the Nigerian local dishes that I will be posting on my blog require beef stock as a cooking base. Beef stock is a very integral part of Nigerian cuisine. Most Nigerian soups, stews, and rice dishes are made primarily with beef stock as a base and this gives a very unique and authentic flavour to our dishes. In the future, I will put a post on making Chicken Stock as well, though I prefer the beef stock for my cooking.
So to the Recipe:
Cooking time: 35-40 mins
Yields : about 2 cups of liquid stock
NIGERIAN BEEF STOCK RECIPE
INGREDIENTS
- 1kg of beef or about 15 large large chunks of beef ( preferably with bones and muscles)
- 1 medium sized onion (finely diced)
- 4 large garlic cloves (grated or crushed)
- A medium sized chunk of ginger (grated or crushed)
- 1 teaspoon of curry
- 1 teaspoon of thyme
- 3-4 seasoning cubes (knorr or maggi brand)
- Salt, to taste
- 4 cups of water/1 litre of water
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A teaspoon of fresh pepper(starodo/scotch bonnet peppers) (chopped) or dry pepper,optional
Beef Stock Ingredients
PREPARATION
Wash the beef and place in a medium sized saucepan
Add the curry,thyme, garlic & ginger,onions,dry or fresh pepper,seasoning cubes, and salt
Pour the water into the saucepan just a little above the meat. (You can add more water as the beef begins to cook; because too much water at the start would prevent the beef from properly soaking up the spices and cause it to loose its flavor. You could also increase the quantity of water, If you desire a large amount of stock, but don’t forget to increase the spice quantities to enhance the taste of the stock)
Cover the saucepan and let the beef cook for about 35-40 minutes on medium to high heat or until it is properly cooked (check occasionally to ensure the water does not dry out; remember, it is the liquid stock that you need the most)
Turn the stove off; and now you can use your juicy and tasty beef stock as a base for any other dish you desire or store it for future use.
(If you are like me, please try not to eat up most of the beef before you finish cooking your dish;))
i always love me some stock esp when making soups n stews
Nky, I definitely agree with you.I prefer it much more than chicken stock