Brown Stock

Brown Stock

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Brown Stock helps you create an authentic, rich flavor base for your soups, sauces, gravies and stews.
Calories: 1225


  • 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


  • 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.


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
Ingredients Beef
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