Brown beef stock from scratch (Escoffier style) — French Cooking Academy
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All about the Sauce, how to make real Beef Stock. Fundamental in sauce making is knowing how to make stock, obviously it’s not always practical at home. However it will give you the best flavour and is also economically sound especially when making a batch that you can freeze in pots. I reduced this down to give a yield of around about 2 litres in stock, some quick maths tells me the cost of that much stock from a supermarket (which would be nowhere near as good) would be at least £17-£20 this c
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