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Brown Stock

ingredients

makes 1.5 litres
500 g beef or veal marrow bones
500 g lean shin of beef
1.5 litres cold water
1 tsp salt
1 medium-sized onion 100 g approx)
1 medium-sized carrot (50 g approx)
1 stick of celery (50 g approx)
bouquet garni
1/4 tsp black peppercorns

method

1. Ask the butcher to chop the bones into manageable pieces. Wipe them thoroughly.

2. Trim off any fat and cut the meat into small pieces.

3. Put the bones and meat in a roasting tin in a hot oven at 220°C, Gas 7, for 30-40 minutes to brown, turning them occasionally.

4. Put the browned bones and meat in a large saucepan with the water and salt.

5. Prepare and slice the vegetables. Add them to the pan with the bouquet garni and peppercorns.

6. Heat slowly to boiling point, skim well, and cover the pan with a tight-fitting lid.

7. Reduce the heat and simmer very gently for 4 hours.

8. Strain through a fine sieve and leave to cool.

9. When cold, remove any fat from the surface.

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