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Beef Stock

Book Information

Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 6

Ingredients

Calf's Foot
Carrot
Celery
Garlic
Ground Beef
Onion
Red Wine
Rosemary
Star Anise
Suet
Thyme
Tomato Paste

This recipe is used in the following recipes:

Beef Shank Rillette
Braised Short Ribs
Freeze-Dried Beef Gravy Granules
House Barbecue Sauce
Lemon Egg-Yolk Fluid Gel
Pot-au-feu
Pot-au-feu Consommé
Suet Mousseline (Thick)

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