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Brown Beef Stock

Recipe photo courtesy of David E. Steele

In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.

Source: Martha Stewart's Cooking School, Episode 104
Yield

Ingredients

Directions

Cook's Notes

Brown stock can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.

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  • tjeddy1
    22 OCT, 2013
    This stock will enrich any recipe. It is similar to Felipe Rojas-Lombardi's but less involved. This is a keeper!
    Reply

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