How to make a Brown Stock
A rich stock used to infuse other dishes with the flavours extracted from the stock ingredients.
Added January 2012
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
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.
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.
Tip: Rather than waiting for the stock to cool. The excess fat can be removed using the Quick Skimming Technique
