Brown Stock

Preparation info
  • Makes about

    3 litres

    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 1.5 kg beef or veal bones
  • 1 onion, unpeeled and quartered
  • 2


Roast meat bones at 230°C for 40 minutes, adding vegetables halfway. Deglaze with a little water. Transfer to a pan, add remaining ingredients and simmer for 3-4 hours, skimming often. Strain and let cool. Refrigerate up to 3 days.