Basic Brown Stock

You’ll know by now that I’m a big fan of using an entire animal carcass. Unsurprisingly then, I believe in buying bones to make your own stock (store-bought stocks can’t compare). This fundamental cooking staple is easily frozen and can be kept on stand-by for all sorts of dishes. Increase the intensity of a beef stock by first roasting the bones; alternatively, wash or soak them if you prefer a clear, clean broth. A tip: for even more flavour, ask for bones with a bit of meat on them from