beef stock

Stock, sometimes called bone broth, is a savoury cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces
Stock, sometimes called bone broth, is a savoury cooking liquid that forms the basis of many dishes, particularly soups, stews and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period of time. Mirepoix or other aromatics may be added for more flavor.

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  1. Hemulen

    Recipe Beef Stock and Consommé

    Beef Stock and Consommé 2.5-3.5 l/10.6-12.7 cups of finished stock/consommé (consommé is reduced and clarified) | Preparation and skimming 1-2 hours, cooking 6-8 hours, cooling overnight Ingredients / Beef Stock ✧ 2 kg (4.4 lb) mixed meat, bones and/or entrails (I had beef entrecôte/loin...
  2. Hemulen

    Recipe Onion Soup

    Onion Soup Serves 6 | Preparation 20 min, cooking 2-2.5 hours A classic French style onion soup with gratinated cheese on top. I made my own beef stock and clarified it into consommé (recipe) but the stock can be substituted with bouillon cubes. Ingredients ✧ 1600 g (3.53 lb) yellow/brown...
  3. Burt Blank

    Recipe Cheats Ale Gravy

    INGREDIENTS The original recipe calls for Beef stock, This is my 2 for 1 cheats version. 1/2 Tin of Eazy Onions 1 tbsp plain flour 200 ml (just under 1 cup) of Doom Bar Ale or any ale of your choice 2 tsp Macetilla sherry vinegar or balsamic vinegar 2 sprigs of thyme 2 Bay leaves 500 ml...
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