If there is one recipe I could give you to use with any Arabic stew, it would be this one! I have learned that the quality of the ingredients is the key to making any dish taste good.
Lamb and beef – two powerhouse meats that form the backbone of many cuisines Rich, savory lamb pairs beautifully with hearty beef in dishes like meat pies, stews and curries. But when it comes to making stock, should you stick to single-meat broths? Or is mixing lamb and beef together fair game?
Using beef stock with lamb may seem strange initially. After all, shouldn’t lamb stock be reserved just for lamb? And beef stock just for beef? While single meat stocks do maximize flavor, don’t be afraid to branch out and get creative with your broth.
Below we’ll explore if and when it’s appropriate to use beef stock with lamb. Plus tips for how to blend these two meaty flavors successfully. Read on for the definitive guide to cooking with mixed meat stocks.
When Is It Okay to Use Beef Stock with Lamb?
In most cases, you can safely use beef stock as the braising liquid or base when cooking lamb The rich umami flavors of beef stock complement the sweet, mild taste of lamb beautifully. Just keep these guidelines in mind
For Slow-Cooked Lamb Dishes
Dishes like lamb shanks or lamb shoulder that braise or roast low-and-slow for hours are perfect candidates for beef stock. The prolonged cooking gives the stock time to permeate the meat and infuse it with flavor.
As Part of the Total Liquid
Use beef stock combined with some lamb stock or wine if available. Or just water. This balances the beef and lamb flavors instead of overpowering the lamb.
For Strongly-Seasoned Lamb Recipes
If lamb is just one component among many bold ingredients like red wine tomatoes, or lots of aromatics beef stock blends right in.
When Making Gravy
Using beef stock in the braising liquid and then again in the gravy ties the whole dish together beautifully.
When Lamb is Not the Star
In dishes where lamb plays a supporting role, like certain stews or curries, beef stock adds richer background flavor.
Tips for Cooking Lamb in Beef Stock
When combining lamb and beef stock, keep these tips in mind:
-
Start with high-quality stocks – better ingredients means better flavor.
-
Sauté aromatics like onions, garlic, and herbs in oil first to create a flavor base.
-
Deglaze the pan with a bit of stock after browning the lamb to pick up the flavorful browned bits.
-
Add tomatoes, red wine, or spices to the stock to bolster the flavor.
-
Use stock to baste roasted or braised lamb regularly so the flavors penetrate fully.
-
For a finishing touch, reduce the braising liquid to concentrate flavors.
-
Adjust seasoning carefully, as beef stock may be saltier than lamb stock.
Handy Recipe Ideas for Cooking Lamb in Beef Stock
Here are some recipe ideas that are perfect for blending lamb with beef stock:
-
Lamb Shank Stew – Braised lamb shanks cooked low and slow in tomatoes, red wine, herbs and beef stock for hours until fork tender.
-
Shepherd’s Pie – Ground lamb simmered in beef stock and vegetables like carrots, peas, and onions, topped with fluffy mashed potatoes.
-
Lamb Curry – Diced lamb stewed with aromatic spices and coconut milk mixed with beef stock for a rich, complex flavor.
-
Lamb Tagine – Cubed lamb cooked with Moroccan spices, apricots, and beef stock and served over couscous.
-
Lamb Chili – Lamb simmered in tomatoes, peppers and onions with bold Southwestern spices and beef stock for depth.
Frequently Asked Questions About Using Beef Stock with Lamb
If you’re new to the idea of mingling beef and lamb through stock, you likely have some questions. Here we address some common FAQs:
Does beef stock overpower the taste of lamb?
It shouldn’t, if used properly! Be sure not to use only beef stock, and season carefully. The lamb flavor should still come through.
Can I use beef broth interchangeably with beef stock?
Not quite – broths have more seasoning and often vegetables blended in. Stick to stock for purer, richer flavor.
Is beef consommé a good option for cooking lamb?
Absolutely! The pure beef essence of consommé is the perfect way to add rich flavor to braised or roasted lamb dishes.
Can I make my own beef stock for lamb recipes?
Definitely! Homemade stock will be fresher and brighter than store-bought. Simmer beef bones with veggies for 4+ hours until deeply flavored.
What ratio of beef stock to lamb stock should I use?
A 50/50 split is a safe starting point. Adjust to suit your preferences. Using some lamb stock is ideal, but beef stock alone can work too.
Should I use beef stock in a lamb sauce or gravy?
Yes! Use it as the base for pan sauces, gravies and reductions to complement the lamb. Whisk in flour to thicken if desired.
What about oxtail stock or veal stock with lamb?
The deep, savory flavor of oxtail or veal stock also pairs deliciously with lamb. Use in the same way you would beef stock.
So don’t be afraid to think outside the box and use beef stock in your lamb dishes! When handled properly, these two meats can harmonize beautifully. With the right cooking techniques, beef stock can elevate the flavor of lamb to new heights. Experiment with stock mixing, and see just how amazing your lamb creations can be.
Make Stock in a Traditional Pressure Cooker
I’m scared of those things, so use them at your own risk! On the plus side, I miss hearing it hiss and scream in the kitchen when I was a kid. It meant that dinner was almost ready!.
I usually start by preparing my spice rub & and my stock ingredients into two small bowls. I also get the meat out of the fridge and prepare it by cutting it into cubes that are easy to work with. I think 3–4 cm cubes are best. If you use bigger pieces, it will take longer to sear. If you use shanks like I did in the Mulukhiyah recipe, you don’t need to cut them up.
Besides that, make sure the meat isn’t too cold. Let it sit out at room temperature for five minutes. This way it won’t lower the temperature of your pot as much, when you start to sear it.
When I first started cooking, I was one of those stressed-out cooks who had to get everything done right away. One thing I used to do very quickly was try to sear all of my meat at the same time. In the end, I started steaming my meat instead of searing it because the pan was too full and the temperature dropped.
It amazes me how many people still stew their chicken or meat in a pan, boiling it off in the foam. It’s still edible, but if you wait a little while, you can get that delicious crust on your meat called the Maillard reaction instead of just a mediocre cooked piece of meat.
How should you sear the meat here? If you can, pat it dry with a paper towel. Then, use your hands to rub the spice rub all over the meat. You can put on gloves or leave them off. Then heat your vessel (in this case, the Instant Pot chamber) and add the fat.
Drop the pieces of meat one by one, and make sure that sizzle is still there. The pan will start to steam if the heat is lost while the pieces are being dropped. You will end up with soup. Better to be slow and steady, then fast and soupy!.
Why make meat stock?
Stock is an important part of many Arabic stews, and it’s usually made with lamb or beef, but sometimes chicken too. Why is stock so important? Why can’t we just use Knorr, Maggi, or any other brand of stock or bouillon cubes?
Well, technically you could, and sometimes they are a great time saver for sure. However, you should make your own stock if you want your food to really taste “oh la la,” which means it has a lot of flavor and depth. Period.
I have memories of smelling stock cooking through-out my childhood. When I got home from school in Damascus around 1 p.m., I would always walk into my mom’s kitchen and smell the meat pressure cooking on the stove. I would wait until it was done to “fass” (pick-apart) the meat from the bones and sneak some bites of the freshly cooked meat! My mom would sometimes cook those bones with marrow inside, and I loved to just sit and poke them out. DELICIOUS!.
I have memories of smelling stock cooking through-out my childhood. When I got home from school in Damascus around 1 p.m., I would always walk into my mom’s kitchen and smell the meat pressure cooking on the stove. I would wait until it was done to “fass” (pick-apart) the meat from the bones and sneak some bites of the freshly cooked meat! My mom would sometimes cook those bones with marrow inside, and I loved to just sit and poke them out. DELICIOUS!.
I always use this recipe to make stock and meat for most Arabic dishes that need it. I will be referring back to this recipe alot in other recipes. You can use either beef or lamb, depending on what you have on hand, what the butcher has available, or what you like. You do not have to use lamb just because the recipe says to. You can use any meat you like. You can change the spice mix however you like, but try this one first and then do what you want.