Beef brown stock is a flavorful, slow-simmered broth that serves as a perfect base for soups, sauces, and stews. The secret to its deep, rich taste and signature brown color lies in the caramelization of vegetables and the slow extraction of flavors from beef and bones. Whether served on its own or with a delicious filling like fried gnocchi or egg yolk, this broth is a staple in classic cuisine!
Ingredients
- 500 g beef (preferably with some marbling for extra depth of flavor)
- 500 g beef bones (for richness and collagen)
- 1.5 l water
- 1 teaspoon salt
- Root vegetables (about 100 g total):
- Celery
- Carrots
- Parsley root
- 1 small onion (peeled, left whole or sliced for frying)
- 1 small leek (cleaned and halved)
- ¼ of a small cabbage or a piece of cauliflower (optional, for extra depth of flavor)
- Fat (butter, oil, or beef fat) for frying
Procedure
- Prepare the Ingredients:
- Wash the meat and bones, then place them in a large pot with cold water.
- Bring the pot to a gentle boil over medium heat.
- Simmer the Broth:
- Once boiling, reduce the heat to low, add salt and the whole onion, and let it simmer for 1.5 to 2 hours.
- As the meat begins to soften, add half of the chopped vegetables and continue cooking.
- Caramelize for Richness:
- Meanwhile, slice the remaining half of the vegetables along with a small piece of onion.
- Heat a pan with fat (butter, oil, or beef fat) and sauté the vegetables until golden brown.
- Add the sautéed vegetables to the broth for an intensely rich color and deeper taste.
- Enhance the Color:
- For an even deeper brown color, add a few washed onion skins to the broth.
- Continue simmering until all the flavors meld beautifully.
- Strain and Serve:
- Strain the stock, removing bones and vegetables.
- Skim off excess fat for a lighter version or leave it for a more robust texture.
- Serve the clear brown stock as a soup base, or add a filling like a roll, fried gnocchi, or egg yolk for extra richness.
Final Tip
- For a more intense taste, roast the beef bones in the oven at 200°C for 30 minutes before adding them to the broth.
- If using this stock as a base for sauces, reduce it further to concentrate its flavor.
- Always add hot water if needed—cold water will make the stock cloudy.
Enjoy! 🥣
