Dark broth

Dark stock is a type of broth prepared from the prolonged cooking of meats, bones, vegetables, and spices, characterized by its deep brown color and rich, concentrated flavor. This stock is commonly used as a base in stews, sauces, soups, and braises to provide a robust flavor and a richer texture to dishes.

Its origin is primarily associated with European cuisine, especially French and English, where the technique of browning bones and vegetables before prolonged cooking helps develop that characteristic dark color and a more complex flavor. However, its use has spread to various cuisines around the world as a base for savory and hearty preparations.

Among its properties, its high collagen content stands out, thanks to the prolonged cooking of bones, which provides benefits for joint health and skin. Furthermore, it is a natural source of minerals such as calcium, phosphorus, and magnesium. In the culinary context, dark stock is essential for intensifying flavors and adding body to recipes.

Regarding its synonyms in Spanish from Latin America, dark stock may also be known as caldo fuerte (strong broth), caldo concentrado (concentrated broth), or simply caldo base (base broth). In some regions, this type of stock may be referred to as fondos oscuros (dark fonds), especially when used to prepare sauces and reductions.