Brown Stock

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

Ingredients

• 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

Directions

Step 1

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

Step 2

Deglaze with a little water and transfer to a pan.

Add the water and the tomato puree.

Step 3

Leave to simmer for about 3 hours.

Skim the stock as often as possible during the simmering to remove fat and scum.

Step 4

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.

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