Is Oxo the Same as Beef Stock? Examining the Key Differences

For over 100 years, Oxo cubes have been a ubiquitous sight in kitchens across Britain. Their small foil-wrapped cubes are designed to be easily dissolved into hot water to create a tasty, beefy broth But is Oxo really the same thing as homemade beef stock? While Oxo can be used as a quick beef stock substitute, there are some important differences between the two

What is Oxo?

Oxo is a brand that makes bouillon cubes, gravies, seasonings, and yeast extract. It was invented in 1899 and popularized in 1910 when the company developed its signature beef bouillon cube.

The cubes contain ingredients like wheat flour, yeast extract, beef fat, dried bone stock, and flavorings They are designed to be crumbled into hot water to make a simple broth or gravy Varieties include beef, chicken, lamb, and more.

While Oxo cubes do contain some beef bone stock, they also have other added ingredients to enhance the flavor. The cubes provide a quick and easy way to make a basic meat-flavored stock.

Traditional Homemade Beef Stock

In contrast to Oxo cubes, traditional beef stock is made by simmering beef bones, meat, and vegetables for several hours. This long cooking time extracts gelatin, collagen, and nutrients from the bones to create a rich, nourishing broth.

Making beef stock from scratch requires ingredients like:

• Beef bones (marrow, knuckle, etc.)
• Beef meat scraps or oxtails
• Aromatic veggies (onion, carrot, celery)
• Herbs (parsley, thyme, bay leaf)
• Water
• Salt and pepper

The resulting homemade beef stock has a silky mouthfeel and deep beef flavor that develops over hours of simmering. After straining, the liquid can be used immediately or cooled and frozen for later use.

Comparing Oxo and Beef Stock

While Oxo cubes can add quick beefy flavor to dishes, there are some notable differences when compared to traditional beef stock:

• Flavor – Oxo has an intense, concentrated flavor. Real beef stock has a richer, deeper beef taste.

• Texture – Beef stock is silky and lush. Oxo broth tends to be thinner.

• Ingredients – Oxo contains flavor enhancers and additives like MSG. Beef stock gets flavor from real beef and vegetables.

• Preparation – Oxo just requires hot water. Beef stock needs long simmering of bones/meat.

• Uses – Oxo is better for flavoring gravies or soups. Real stock shines for braises, stews, and sauces.

When to Use Oxo vs. Beef Stock

Both Oxo and beef stock have their place in the kitchen. Here are some guidelines on when to use each:

Oxo cubes are ideal when you need:

• A quick broth or gravy base
• To add flavor to canned soups or stews
• A boost of “beefiness” in meat pies or pasta sauces

Homemade beef stock really shines when:

• Making French onion soup, boeuf bourguignon, etc.
• Adding complex flavor to braised meats, stews, and reductions
• Making a nourishing bone broth for sipping
• Adding depth to savory dishes like risotto

Making the Most of Oxo

Because Oxo cubes are so convenient, they can be great to keep on hand. Here are some tips for incorporating them into cooking:

• For a quick broth, use 1-2 cubes per cup of hot water.

• When making gravies, whisk dissolved Oxo into pan drippings for extra flavor.

• To boost canned soups or stews, stir in a crumbled Oxo cube.

• For extra richness in ground beef dishes, dissolve a cube in the cooking liquid.

• For a flavor boost when boiling potatoes, beans or grains, add an Oxo cube to the water.

While Oxo isn’t a complete substitute for homemade beef stock, it can be a handy kitchen staple when you need quick flavor. Real beef stock still reigns supreme for developing rich, nuanced taste in braises and soups. Understanding the differences allows you to use both Oxo and beef stock to their full potential. With some clever uses, Oxo cubes can punch up flavor conveniently when time is short!