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Brown Stock

Brown Stock is a traditional British recipe for a classic brown stock made from beef bones and veal bones cooked with vegetables and herbs in a water and red wine base. The full recipe is presented here and I hope you enjoy this classic British version of: Brown Stock.

prep time

20 minutes

cook time

360 minutes

Total Time:

380 minutes

Makes:

3 jars

Rating: 4.5 star rating

Tags : Beef RecipesVegetable RecipesBritish Recipes


Ingredients:

900g beef bones and trimmings
900g veal bones, cut up
3 carrots, chopped into pieces
3 onions, quartered
1 celery stick, split lengthways and cut into thirds
2 garlic cloves
2 tbsp olive oil
500ml red wine
1 bunch fresh parsley leaves
3 sprigs of thyme
plenty of freshly-ground black pepper
2l water

Method:

Scatter the bones on a lightly-oiled baking tray and place in an oven pre-heated to 160°C (320°F/Gas Mark 3) and roast for about 90 minutes, turning occasionally, until well browned. About 30 minutes before they are done add the carrots, onions, garlic and celery.

Scrape the bones and vegetables into a large stock pot and add the remaining ingredients. Bring to a boil then reduce to a low simmer and cook for about 4 1/2 hours, skimming any fat as it rises to the surface. The longer and slower you cook the tastier the stock will be.

Skim through a colander or sieve that's lined with several layers of muslin. Store in the refrigerator until needed.