1 Brown Stock


Preparation info

  • To make

    10 litres

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Nutritive Ingredients

  • 6 kg (13 lb) shin of beef on the bone
  • 6 kg (13 lb) knuckle of veal (or lean veal trimmings)
  • 1 knuckle of raw ham (blanched)
  • 650 g (1 lb 7 oz) fresh pork rind (blanched)



    Bone out the meats. Break the bones small and lightly brown them in the oven. Fry the carrot and onion brown in a little fat. Prepare the stock by placing these bones, vegetables, ham, pork rind and Bouquet garni into a stockpot, add the cold water, bring to the boil, skim and simmer very gently for at least 12 hours keeping the liquid at the same level throughout this time by adding boiling water as required. Cut the meat into very large dice, fry brown in hot fat and place in a pan. Cover with some of the prepared stock and boil until it is reduced to a glaze; repeat this process two or three times. Add the remainder of the stock, bring to the boil, skim to remove all fat and allow to simmer gently until all the flavour has been extracted from the meat. Pass through a strainer and reserve for use.