Beef stock is one of the most essential foundations of the kitchen.

A slow-cooked, clean, and full-flavored liquid that gains natural body and a silky texture thanks to the collagen dissolving from the bones and meaty parts. Cooked at low temperature, the broth simmered for 30 hours gives a deep, concentrated beef flavor, without additives.

During the long cooking, the gelatin dissolving from the bones and connective tissues naturally thickens the broth, which gels nicely when cooled – this is one of the most important indicators of true quality. With proper preparation, the broth is golden, clear, and extremely aromatic.

Recommended ratio:
• 1 kg beef bone / meaty bone
• 2–2.5 liters cold water

Recommended use: soups, sauces, ragouts, stews, reductions
Ideal choice: if you are looking for a real, home-style, yet professional base for cooking

(0.5kg and 1kg packages)

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