Chris' Recipes

Bon Appetite!

Beef Stock

Written By: Chris - Jul• 20•15

Bill and I were recently treated to an amazing dinner at Manny’s Steakhouse, on Marquette Ave. in Minneapolis, MN.  We are clients of a good friend who is a huge fan of steak, so we were thrilled when he chose this high-end place to take us out to dinner.  Here, diners choose cuts from a rolling meat cart and an array of “massive” side dishes.  They have an impressive wine list and outstanding desserts.

Pete and Bill opted to share the “Double Porterhouse” ($99.95) and it was amazing!  Since our friend was traveling, all of the left over’s went home with us and there was a lot!  Between Bill and I, and one of our grown sons – I think we managed to make another five meals out of all of the remaining uneaten steaks.  I couldn’t get myself to throw the bones out before making some awesome homemade beef stock.

Below is information on the difference between a T-Bone and Porterhouse steak.SnipImage

Ingredients: 

Beef Bones
Onion
Chives
Carrots
Celery, including some leaves
Broccoli
Yellow, Orange and/or Green Bell Pepper, cores 
1 bay leaf
2 Tablespoons Thyme, dried
2 Garlic Cloves
Salt & Pepper, to taste 
Water

IMG_8983 cuts

This is the cart at Manny’s with some of the various cuts of steaks.

porterhouse

2 5

The double porterhouse is listed to feed two, but clearly the two of them couldn’t finish all of that meat in one sitting!  I used the remaining steak in various meals in the days that followed and placed the stripped T-Bone into the freezer until I was ready to prepare the stock.

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I believe my cast iron pot is 5.5 quarts.  I rummaged through the vegetable drawer to add ingredients that will add flavor to the stock.  There is no need to chop the vegetables small.  Remove all usable meat from the cooked steak bones before adding it to the vegetables and add water to near the top of the pot.

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Bring the pot of veggies and bone, along with the bay leaf, and a bit of salt and pepper to a boil. Reduce the heat and cook uncovered, at the lowest possible simmer, stirring occasionally for a couple of hours.  I keep the lid on the pot, with a slight tilt to release some steam.

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Remove from the heat and let the stock cool slightly. Strain stock through a large colander before using a fat separator to remove all of the fat off of the top of the stock.

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Transfer the cooled stock to airtight containers or ziplock bags designed for the freezer.  Use in soups, gravies and sauces, or other dishes within a few months.

Enjoy!
Cheers!
~Chris

We finished that meal with a couple of those massive desserts including this awesome brownie!

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There is minor difference between a T-Bone and a Porterhouse Steak.  Both are cut from the superior “Short Loin”section of beef and both are actually “double steaks”.  

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A t-shaped bone separates what is a “New York Strip” and a “Tenderloin Filet” and I think either is the best of both worlds.  Difference Between T-Bone and Porterhouse Steaks is the size of the filet.  The Tenderloin Filet extends into the short loin section. A tenderloin filet is a long tubular shape that is thicker at one end and thinner on the opposite end. The Porterhouse is cut from the rear-end of the short loin which contains a larger portion of filet; while the T-bone is cut from the front end of the short sirloin which has a smaller filet portion.

To be called a Porterhouse, its filet portion must be at least 1.25 inches thick. The filet on the T-bone must be at least 0.5 inches thick. Therefore, the T-bone would include any portion of filet between 1.24 and 0.5 inches thick. Any filet portion at or above 1.25 inches thick would be a Porterhouse.  These steaks both have more fat marbling than many other cuts of steak, which is key key to enhanced flavor and tenderness.  Manny’s offers USDA Prime and their flavor is outstanding.  The degree of marbling and maturity of cattle is the basis of USDA Grading.  The highest grades in order are USDA Prime, USDA Choice and USDA Select. Prime is difficult to find in the typical food market and accounts for only 2% of beef sold so you’ll pay the price, but it’s worth it!  I wonder if using this porterhouse bone makes my beef broth that much more valuable?  

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