Veal or Beef Stock or Jus

This brown stock is the basis of many dishes and sauces, particularly in the professional kitchen, and often contributes the defining flavour and richness, the essence, of a good dish. It takes a long time to achieve, particularly if you make the jus after the stock, but it’s very satisfying, and of course any left over will store well in your freezer for another day. The stock is best started in the morning so that you can allow it to cook throughout the day. Your butcher will be ab