How To Make a Brown Beef Stock From Scratch (Using Escoffier's Technique)

Escoffier believes in the layering of flavors when it come to making cooking stocks and sauces. and in this episode I demonstrate how the layering of flavor is being used a real life scenario. The result is an amazingly intense and flavorsome beef stock.

Note: while cooking the bone broth make sure you top up with water to keep the water at the same level during the whole of the cooking time.

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[deanrobinson]

Another fantastic video! Thank you again for posting another tutorial to extend our culinary expertise. I look forward to your next post.

[chris]

I did my Boeuf Bourguignon and took on the making of the brown stock to add it instead of water. It makes a big difference in taste. Merci pour avoir creer cette video. I love your channel. Professionally presented in Audio/Video and explanation. Greetings from Germany

[maryleialoha]

Aloha Stephane, I made this brown sauce following along side this video and it turned out absolutely divine. Ah the aroma and taste! I am going to use this to make your french onion soup! I already picked up 2 onion soup crocks (so hard to find, I think I bought the last 2 on my island) and compte cheese. Mahalo my fave cooking teacher!

[FazMaster]

Merci chef! Il n'y a rien comme passer la journée dans sa cuisine à faire ses bouillons et fonds. Le travail en vaut la chandelle et les odeurs, réconfortantes! Merci pour cette démonstration!

[eugeneaspeling]

I love your style man, there is this misconception that french technique is not accessible for the everyman and that French people are not approachable or in any way affable. You blow that out of the water. Love your channel and value the very real insight.

[kwnorton]

Been cooking all of my life, studying some French cooking by the book. Nice to have a companion on this journey. Time consuming? Depends on definition. There are no substitutes for many things in life. Real food is one of those

[tonydee]

What a process...That was very interesting, and I’m just blown away at the time it really takes.

[clairebordeleau]

Auguste Escoffier était un grand maître. J’aime beaucoup relire son livre pour continuellement apprendre. Merci pour cette recette de base en cuisine qui me rappelle que les meilleures choses se font lentement mais précisément.

[tetuo]

It's so worth the time to make your own stock. I need to make some more soon. I have only 250ml left of my Demi-Glace in the freezer.

[paulhughes]

As it get closer to the winter Holliday's I start making chicken stock and brown stock. I do it almost exactly the same way. Great video!

[jazzbaby]

I make this at home ALL the time, especially during Christmas.

[stephenhauck]

I love the video! Please continue to demonstrate recipes from Escoffier. I bought my english copy becasue you recommended it and i love it! I am also a Patreon!!!! Keep up the good work :-)

[keeferhuges]

This is exactly the instruction I want. How it makes sense to make these wonderful things in the restaurant with service leftovers: but why it's silly, (except as a fascinating experiment, ) to go out and buy bones and meats for the process, wasting the beauty of the virgin ingredients.

Thankyou

[rafaelgarzalira]

Where is the celery in your mirepoix?? Fundamental ingredient

[trevor_corey]

I politely disagree with the ‘ why would we use the bones outside of the restaurant’ dilemma. In my opinion the bone marrow and juices that you get add an extra depth ( under the tongue umami) that you don’t get as well with whole cuts. Great video though incredible instructions!

[leonleese]

Thank you!
I can almost taste it. And I don’t need to buy a tin opener. 🙂

[marcuscicero]

I learned to chill the bone broth overnight and save the fat disk which forms atop the liquid. this fat would be useful in searing the meat which will go into the broth and make your brown stock. and there's a lot of fat. usually am working with 20 - 30 lbs. of bone

[felixniederhauser]

Great presentation.
I have a Escoffier based education. My Chef was one of the last students from Auguste Escofifer.

[waltermorim]

Great Video Chef. the bone broth brings collagen also which kind works as liason given texture to the final product. It really simplifies the reduction. I worked in a restaurant where they combined both processes using bone (mostly for the marrow) and beef, mire-poix and lots of herbs. Then it would be for 10 hours on the stove until it reached demi-glacé consistency.
We would use as necessary reducing further to a jus. Salt and peer only on the last stage. It tasted great.

[davewolfy]

Would you you use a heart? I use a heart in a beef stew, it adds so much depth. Afterwards I give it to my wife's dogs - they love me.