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How to make a Brown Stock

In a few words: This meaty beef stock gets its dark colour and strong flavour from the roasted bones.

Ingredients - Vegetables for stock
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1kg beef or veal bones
1  onion, unpeeled and quartered
1 carrot chopped
1 leek chopped
1 celery stick chopped
2 litres of water
1 tbsp of tomato puree
1 bouquet garni
6 peppercorns


Roast the meat bones at 220 degres Celsius for 40 minutes. Add the vegetables to the roasting tray after 20 minutes.

Deglaze with a little water and transfer to a pan.

Add the water and the tomato puree.

Stock simmering
Skimming the stock

Leave to simmer for about 3 hours.

Skim the stock every half hour or so during the simmering to remove fat and scum.

Ladle into a fine sieve set over a bowl. Press the solids to extract all the liquid.

Allow the stock to cool. Once cool a layer of fat will form on top of the liquid. Remove the fat before use.

Use seive to strain stock

Tip: Rather than waiting for the stock to cool. The excess fat can be removed using the Quick Skimming Technique

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