Brown stock

Brown stock – a versatile and great tasting stock

This brown stock recipe makes a great tasting stock that is worth all the effort.  This can be used to make gravy, soups and great tasting main course dishes.

Ingredients – as required | Preparation time 6.5 hrs

  • Approx. 500g beef bones
  • 50g white of leeks
  • 50g celery
  • 50g carrots
  • 50g onions
  • Salt and pepper, to taste
  • 1litre cold water
  • Vegetable oil, little drizzle

For the Bouquet garni:

  • 2 bay leaves
  • 6 parsley stalks
  • 10 peppercorns
  • 2 thyme sprigs

Mise en place

  1. Ask your butcher to chop up the bones for you.
  2. Peel the onions and roughly chop.
  3. Wash, peel and roughly chop the carrots.
  4. Wash and roughly chop the leek.
  5. Wash the celery and roughly chop.
  6. Make the bouquet garni.
  7. Pre-heat the oven to 200 °C (Gas Mark 6).

Method

  1. Place the bones and vegetables onto a robust roasting tray.  Drizzle over a little oil and place the tray into a hot oven, turning the bones and vegetables from time to time until brown in colour.  Remove from the oven and drain off any excess oil.
  2. Place the bones and vegetables into a large heavy-based saucepan.  Heating the roasting tray over a high heat on the hob.  When hot, add a little of the water, taking care this should deglaze your pan.  This will help you get all the juices and flavours from your roasting tray.  Add the remaining water and bring to the boil.  Season to taste.  Carefully pour the liquid from the tray into the saucepan.
  3. Bring the saucepan to the boil, add the bouquet garni, turn down the heat and simmer the stock gently for about 6 hours.  Skim if necessary and top up with a little more water if required.
  4. Pass the brown stock through a fine sieve lined with muslin.  Correct the seasoning.

Use the brown stock as required or put into pots and place them in the freezer.  Don’t forget to label and date the pots.

If you wish for a more intense flavour to your brown stock after passing it through the sieve, return to a clean saucepan and return to the hob.  Bring the brown stock to the boil and gently boil until the stock has been reduced by a third.

Stocks and sauces – Hints and tips

We have put together some essential hints and tips for preparing stocks and sauces, which includes information on seasoning and storage.

Other stocks and sauces to make

Here are some more stocks and sauces you may want to try:

Apple sauce

Apple sauce

Brandy butter

Brandy butter

Brandy sauce

Brandy sauce

Brown stock

Brown stock

Bread sauce

Bread sauce

Chocolate sauce

Chocolate sauce

Chicken stock

Chicken stock

Fish stock

Fish stock

Onion gravy

Onion gravy

Marie rose sauce

Marie rose sauce

Mango salsa

Mango salsa

Mornay sauce

Mornay sauce

Mushroom sauce

Mushroom sauce

Rum syrup

Rum syrup

Saffron cream sauce

Saffron cream sauce

Stock syrup

Stock syrup

Turkey gravy

Turkey gravy

Vegetable stock

Vegetable stock

White sauce

White sauce

Recipes using brown stock

Here are some recipes using brown stock

French onion soup

French onion soup

Lasagne

Lasagne

Cottage pie

Cottage pie