Beef Stock

Beef stock is a flavourful cooking liquid made by simmering beef bones, connective tissue and sometimes meat trimmings with water, vegetables and aromatics. It is used as a base for soups, braises, sauces and reductions. The amount of gelatin extracted from bones and connective tissue influences the stock’s body.

White and brown beef stock

• White beef stock (fond blanc de bœuf): prepared with raw or unroasted bones and ingredients, producing a lighter colour and flavour.
• Brown beef stock (fond brun de bœuf): prepared with roasted bones and often browned vegetables, producing a deeper colour and roasted flavour.

Basic preparation

1. Place suitable bones in a stockpot and cover with cold water.
2. Bring gradually to a gentle simmer and skim impurities from the surface.
3. Add mirepoix and aromatics at the appropriate stage for the recipe.
4. Maintain a gentle simmer rather than a rolling boil.
5. Strain carefully, then cool rapidly using an approved process.

Cooking time depends on the bones, size, equipment and desired extraction. A long simmer is common for beef stock, but time alone does not guarantee quality.

Uses

Beef stock is used in French onion soup, braises, pot-au-feu, brown sauces, jus and reductions. It can be reduced further to make a concentrated glaze.

Chef’s tip: Keep the stock at a gentle simmer for a cleaner result and avoid excessive agitation. Cool rapidly, refrigerate or freeze promptly and follow the operation’s food-safety procedure.