Beef stock

When searching the web for beef stock, you will mostly find beef stock recipes made with beef or veal bones. This kind of stock is named 'fond de boeuf' in the French cuisine, and is meant to thicken and  flavor sauces. This recipe for stock  contains beef meat with a few marrow  bones and gives a meaty taste to soups and veloutés. Usually, I cook beef stock in great quantities as it is easy to store the stock in a freezer. Beef stock Ingredients: 2 kg of cheap cuts of beef meat(brisket, tail...), 2 à 3 peaces of marrow…

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