Did you know stock is a prehistoric food? Our ancestors boiled the inedible parts of an animal and drank it, packed with essential fats, amino acids and minerals needed for survival.
For thousands of years it remained a staple across nearly every culture, from ancient Rome to medieval Europe. By the 17th century, French chefs had elevated it into an art form, the foundation of classical French cuisine and the base for nearly every great sauce.
In the early 1800s a chemist named Justus von Liebig discovered how to extract pure gelatin, leading to beef extract and the bouillon cube. Eventually that became the powdered and canned stock we know today.
But if prehistoric humans could make it from scratch, you can give it a crack too.
🦴 Made with beef bones from my dad’s own butchered cow, roasted with tomato paste, onion, carrot and leek, then simmered for hours.
👇 Have you ever made stock from scratch? Let me know in the comments!
#BeefStock #BoneBroth #FromScratch #HomemadeStock #FoodHistory