Beef (Brown) Stock

Appears in

Published 2009

Method

Roast 1.5 kg (3 lb 5 oz) beef or veal bones in a single layer in a large roasting tin at 220°C (425°F/Gas 7) for 20 minutes. Do not burn the bones or your stock will be bitter.
Add 1 quartered onion, 2 chopped carrots, 1 chopped leek and 1 chopped celery stalk and roast for a further 20 minutes.
Transfer to a stockpot with 10 peppercorns and a bouquet garni. Cover with 4 litres (16 cups) cold water. Bring to the boil.
When the stock boils, turn it down to a simmer and skim off the scum.
Skim regularly — adding a little cold water to the pot will help any impurities rise up to the surface so they can be skimmed off.
After 6–8 hours, strain the stock and leave it to cool in the fridge. When cool, lift off any congealed fat.

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