Consomme or Brown Stock
Ingredients
Directions
Place the beef in a large pot and cover with water.
Bring to a boil, then reduce heat to simmer.
Cook for several hours until the stock is rich and flavorful.
Strain the stock to remove solids.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef
- Provides collagen and meaty flavour that gives the stock body and richness as it simmers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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