Other

beef stock

Broth simmered from beef bones, often roasted first, with aromatics. Gelatin from the joints gives the cooled stock a set.

Origin

A kitchen stock, also sold fresh, long-life, or concentrated.

Deep and beefy.

Use it as the liquid for soups, gravies, and braises.

Refrigerate for a few days or freeze.

Per 100 g. Estimate.

Typical published averages for this kind of ingredient (USDA-style tables). Estimate only — not a lab test of your packet.

From this ingredient's notes in the catalogue. Not a chatbot.

What is beef stock?

Broth simmered from beef bones, often roasted first, with aromatics. Gelatin from the joints gives the cooled stock a set.

How do I use beef stock?

Use it as the liquid for soups, gravies, and braises.

How do I store beef stock?

Refrigerate for a few days or freeze.

What does it taste like?

Deep and beefy.

What can replace beef stock?

Tofu (medium for bibimbap, mapo-style). Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.

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