Neutral Beef Stock?

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1

I was going through my freezer and found a hefty array of those beef parts I buy whenever I see them on sale–marrow bones, shanks, etc.–which I think of using for stock. But I generally make either of two forms of beef stock: a Frenchy one with onions, bouquet garni, celery, garlic, bay leaf, or a Thai style for Pho, with star anise, cinnamon, charred onion and ginger, etc.

I wonder: has anyone experimented with making a big amount of a neutral stock, only later infusing it with the spices and aromatics according to need? I’ve got enough beef parts to make 1-2 gallons of stock.

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Yes, but mostly with chicken stock as we make beef stock less frequently.

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3

Same here, with chicken and salmon (not together). I’ve never made a stock with aromatics or spices, but I have a freezer full of the neutral stocks.

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4

Actually I keep the bones and meats for stock in the freezer and make stock when I actually need. First it is because I need to accumulate enough material and also, I can customise the quantity of stock I need to make each time.

I think both way works, just which style suits you more.

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