Beef Bones, Brown Stock, Calf's Foot ('Pezuña de Ternera'), Demi-glace, Fond de Viande, Fonds de Cuisine, Football, Glace de Viande, Knuckle ('Codillo'), Meat Glaze, Meat Sauce Base, Mirepoix, Shank ('Jarrete'), Shin, Veal Bones
Beef stock is commonly referred to as brown stock, due to the beef/veal bones having excellent robust flavor when roasted. Just as chicken stock is the most common white stock, beef stock is the most common brown stock. While you can make brown stock out of roasted chicken or turkey bones, you will not get the sought-after gelatinization that beef/veal bones produce. Just click over the photo to go to the recipe.