Brown Stock
Brown Stock helps you create an authentic, rich flavor base for your soups, sauces, gravies and stews.
Ingredients
- 1 lb beef or veal marrow bones
- 1 lb lean shin of beef
- 3 pints cold water
- 1 tsp salt
- 1 medium-sized onion
- 1 medium-sized carrot
- 1 stick of celery
- bouquet garni
- 1/4 tsp black peppercorns
Instructions
- Ask the butcher to chop the bones into manageable pieces. Wipe them thoroughly.
- Trim off any fat and cut the meat into small pieces.
- 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.
- Put the browned bones and meat in a large saucepan with the water and salt.
- Prepare and slice the vegetables. Add them to the pan with the bouquet garni and peppercorns.
- Heat slowly to boiling point, skim well, and cover the pan with a tight-fitting lid.
- Reduce the heat and simmer very gently for 4 hours.
- Strain through a fine sieve and leave to cool.
- When cold, remove any fat from the surface.
Notes
makes 1.5 litres (3 pints)
Calories: 1225 kcal
Carbohydrates: 17 g
Protein: 80 g
Fat: 91g
Saturated Fat: 35 g
Trans Fat: 6 g
Cholesterol: 322 mg
Sodium: 2750 mg
Potassium: 1606 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 10217 IU
Vitamin C: 12 mg
Calcium: 178 mg
Iron: 9 mg