componentL2 · intermediateHistory unverifiedscratch: kitchen
Classic brown beef stock
brown-beef-stock-classic · stock · French
About
Longer simmer with careful skimming and a tomato-paste roast for deeper color.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Brown beef stock
- L2 Classic brown beef stock · this page
- L3 Advanced brown beef stock
- L4 Expert roasted brown beef stock
Uses
- Beef bones 1200 g
- Water 2200 g
- Brown mirepoix 310 g
- Tomato paste 50 g
- Bay leaf 1 g
Preparations used
- No preparation inputs on this node.
Used in
- Beef bourguignon dish
- Advanced beef bourguignon dish
- Classic beef bourguignon dish
- Expert boeuf bourguignon dish
- Expert roasted brown beef stock plate dish
- Carbonada criolla dish
- Expert coq au vin dish
- Restaurant onion soup dish
- Classic French onion soup dish
- Advanced shepherd's pie dish
- Classic shepherd's pie dish
- Onion soup gratinée dish
- Advanced Onion soup gratinée dish
- Classic Onion soup gratinée dish
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 2200.0 g Waterpath brown-beef-stock-classic → water
- 1200.0 g Beef bonespath brown-beef-stock-classic → beef-bones
- 142.2 g Yellow onionpath brown-beef-stock-classic → mirepoix-classic → diced-onion → yellow-onion
- 71.1 g Carrotpath brown-beef-stock-classic → mirepoix-classic → carrot
- 71.1 g Celerypath brown-beef-stock-classic → mirepoix-classic → diced-celery → celery
- 50.0 g Tomato pastepath brown-beef-stock-classic → tomato-paste
- 23.7 g Neutral oilpath brown-beef-stock-classic → mirepoix-classic → neutral-oil
- 1.9 g Saltpath brown-beef-stock-classic → mirepoix-classic → salt
- 1.0 g Bay leafpath brown-beef-stock-classic → bay-leaf