Ingredient
Beef stock
Roasted bones simmered long enough to draw out gelatine, which is what gives a good stock its body — a proper one sets to a wobble when cold. Most shop-bought versions have salt and colouring doing the work instead.
- Sourcing
- Chilled fresh stock in a tub beats cubes and cartons by a distance. If you use cubes, cut the salt elsewhere in the dish.
- Varieties
- Brown (roasted bones), White (unroasted), Bone broth, Concentrate
- Quality cues
- Homemade or good chilled stock sets to a jelly in the fridge. If it stays liquid, there is little gelatine in it.
- Substitutions
- Chicken stock, Vegetable stock, Mushroom stock
- Storage
- Refrigerate in a sealed container; freeze in portions or ice-cube trays for small amounts.
- Shelf life
- 3-4 days refrigerated; 6 months frozen
Nutrition
Per 100 g
- Calories
- 13 kcal
- Protein
- 2 g
- Fat
- 0.1 g
- Carbs
- 1.2 g
- Fibre
- 0 g
- Sugars
- 0.5 g
- Sodium
- 198 mg
From USDA FoodData Central (#172883). Raw, edible portion.