In this cooking video tutorial will learn how to make a brown beef stock (cooking stock) from scratch using the Escoffier technique. Full recipe and ingredients: https://bit.ly/3gQR0ekEscoffier 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.Affiliate links:----------------------------------------------------------------------------Escoffier culinary guide:https://amzn.to/2JpBCXeStockpot:https://amzn.to/2LehMePAluminum roasting pan:https://amzn.to/2J6FvgnChinois strainer:https://amzn.to/2xyzhVo-----------------------------------------------------------------------support my work on Patreon:https://www.patreon.com/frenchcookingacademyDiscuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/The one and only cast iron dutch oven I use:https://amzn.to/2k7w5K7My favorite frying pan:https://amzn.to/2k4wIUx****************************Online food converter:https://www.convert-me.com/en/convert/cooking/****************************Website for text, print friendly recipehttps://thefrenchcookingacademy.com****************************To support the channel:Get the Cookware I am using and more:https://goo.gl/krYqny****************************