Brown 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

  • 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

Getting everything ready

  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.

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