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Beef Stock

Home made broths A- A+

This is the water from the cooking of beef meat and bones, from which the blood must be removed. This process is called blanching the meat and is done by putting the piece of meat under running cold water.
In this cooking water one adds aromatic vegetables (carrots, leeks, celery, onions, mushroom stalks, bay leaves, dry garlic) in the following proportions:
Proteins: 25%
Aromatic Vegetables: 15%
Water: 60%

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