Brown Beef Stock

Production identity

Target finished yield

10 kg · approximately 40 portions at 250 g

Reference ratio

Finished mass ÷ extraction primary input (reference ratio; not edible-portion yield): 125.0% (8 kg declared primary input → 10 kg finished target)

Total formula input

24.484 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 600 min total

Equipment

roasting pans · 20 L stockpot · chinois · scale

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Cool rapidly; refrigerate ≤41°F / 5°C.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Roast bones in a single practical layer until deeply browned without blackening; rotate pans only as equipment profile requires.

2. Brown mirepoix separately or alongside near the end; cook tomato paste until brick-red and aromatic.

3. Deglaze browned fond into the stockpot. Add cold water and bring up slowly; skim before adding aromatics.

4. Maintain a bare simmer for a long extraction, replenishing only enough water to keep solids appropriately covered.

5. Strain, defat, weigh, reduce to 10 kg if necessary, then cool rapidly.

Working numbers

• Target finished yield: 10 kg
• Bones browned, not charred
• Bare simmer throughout extraction
• Final concentration is controlled by weight, not time alone

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Deep roasted-meat aroma, clean gelatinous body, dark brown without burnt bitterness or excessive grease.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.