From Boxed to Delicious Beef Stock | Chef Jean-Pierre

I make my own chicken stock since I can get bones readily enough. For beef stock I have been relying on store bought. I made the enhanced stock in this recipe and was just amazed at the difference of the "before" and "after". Then I made soup using this stock, and the words don't exist to describe the difference. Wow. Chef, thank you for helping take my cooking to another level! A friend told me it is "too much work". Then had a second helping.......It is a bit of effort but not much. The one thing I have learned is you must want to do better, and your enthusiasm makes me want to not just do better, but excel. Some say it is "only" stock, but since that is the base for what follows, why not use the best base you can? Thank you for helping a novice improve beyond his dreams!

Chef, when I was a boy, my mother fed our dog the same thing she fed us. That dog lived for at least 17 years and mom didn't even need to put him in the freezer!

My mother told me when I was a youngster..dont trust anyone who does not talk with there hands..she said..folks who don't use there hands..dont care that much..Lord almighty do I trust you chef JP

Its 2 am ( i work 3-11 so its ok ) and mine is coming to a boil now smells "amazing". I did change it up just a bit. I took about half the onions and some of the carrots and coated them with tomato paste and browned them like that. Because when he makes his real stock he dose the same with the bones and onions in the oven. Cant wait for the end product.

One of my absolute favorite parts about your channel is" you know like tomato don't use tomato". You're showing a technique and you are showing your preferred flavor profile. But you don't expect everyone to do it exactly the way you do or to have exactly what you've got. It's just sort of a pointer and how to accomplish a better thing. Whether it's stock or an egg or a roast doesn't matter. And anyway, I really respect the heck out of you for respecting the heck out of us For what it's worth, when I do something like this with any kind of meat protein based juice is I add a little gelatin. Not a lot. Just enough to put a little bit of body in the meat juice. I think it has better mouth feel. I think it is easier to have people assume that we started off with roasted bones. And that's just me. You do you. And again, I really really enjoy your channel. Sometimes when I'm in a really unhappy mood flipping over to your channel. Just cheers me up. 😺😎

Life without good stock is meaningless!

Dear Chef JP, you became my favorite chef. I love cooking, I am from Sri Lanka. I make many dishes and now I have a collection, the best collection from you. Yes I promise no MARGARINE. I love butter. Thank you chef.

I love him saying „onion“

Chef Jean-Pierre is not only extremely knowledgeable, he's entertaining. He keeps you engaged where other chefs are boring. I can't wait to try this & many many other recipes. He makes it very easy to learn. Keep up the great work Chef Jean-Pierre!!!

I've never felt so welcomed on anyone's channel or in their kitchen like Chef Jean-Pierre. 1 word he consistently uses to address his crowd, "Hello my Friends".

I could really feel the "blub blub blub"

"It takes a while to cook, but the cooking only takes a few minutes." I love you chef. lol

Wow the one that is store bought looks like something I flushed after a night of drinking 🍸 😆 🤣

JP is the Bob Ross of cooking, watching these reminds me of sitting around drinking coffee with maw while she cooks

17 YEARS! Approximately

Hi again Chef Jean-Pierre!! Couple of points - 1! Compost or dog food for the strained vegetables??? Im shocked! I would freeze it and use it as a basis for stews! 2! I love the way you always clear your dishes from mise en plas and never waste a scrap - unlike many so called celebrity chefs! Thanks again for all you do for your YouTube family! Niall in Ireland!

When I was a young dishwasher at a great French restaurant fell in love with most French food.Moved on and years past then I found you and in my retirement and reingnited that flame to learn French cooking the simple and friendly way you are a great teacher and excellent human being thank you God Bless you

I would have paid an admission fee to see Chef explaining in the grocery store to someone why he has the store bought stock in his cart!

Hallelujah, I’m a believer!!!!

You’re absolutely correct Chef, beef neck bones are hard to find. I only know of one market that sometimes carries them. Well yesterday they were out so I took a leap and went this route. Hubby said “this $50 doctored up beef stock better be worth it!” Chef, I used your words and said “I promised you, you won’t be disappointed when I make your filet mignon au poivre tomorrow”. Chef Jean Pierre is amazing!!!!!!!! My butcher is too but seriously he told me no one ever buys beef neck bones, our shoppers are too lazy. Whaaaaaat!