Beef stock is classified as a brown stock. It’s not any harder or simpler to make than any other stock. The “brown” stock moniker signals that bones, meat, and mirepoix are roasted and caramelized before simmering. Roasting these ingredients gives this stock dark color and extra flavor.
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Overview
- Condition: New
Features:
- Made by simmering bones
- Rich in collagen
- Typically includes vegetables
- Used as a cooking base
- Usually low in fat
