Beef stock
A flavourful base made with meat, bones and vegetables, used to enrich stews, rice dishes and sauces.
What it offers and why to use it
A flavourful base made with meat, bones and vegetables, used to enrich stews, rice dishes and sauces. Heat before adding to rice dishes and adjust the salt at the end. Reducing concentrates both the flavour and the sodium.
Mild or concentrated flavour depending on ingredients, reduction and salt content.
From shopping to cooking
Choose
When buying meat stock, check the ingredients, percentage of raw materials, salt, date and condition of the packaging.
Store
Homemade or open stock should be refrigerated quickly and consumed within 3–4 days, or frozen in portions. Follow the packaging instructions.
Prepare
Heat before adding to rice dishes and adjust the salt at the end. Reducing concentrates both the flavour and the sodium.
How to make the most of it
Good pairings
Pairs well with cereals, pulses, vegetables, meats, fish, herbs and spices.
How to substitute it
If you don't have meat stock, you can substitute it with another mild stock or water with flavourings; avoid the substitute dominating the dish.
Recipes with beef stock
Truffled turkey terrine
A festive pressed turkey and pork terrine scented with truffle and brandy, served in thin slices.
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Traditional onion soup
Slowly caramelised onions in stock, topped with toast and melted cheese.
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