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Making brown stock

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About
Roasting the bones gives a good colour to the stock and helps to remove the excess fat.
Roast 1.5 kg (3 lb) beef or veal bones at very hot 230°C (450°F/Gas 8) for 40 minutes, adding a quartered onion, 2 chopped carrots, 1 chopped leek and 1 chopped celery stick halfway through.
Transfer to a clean pan. Add 4 litres water, 2 tablespoons tomato paste, bouquet garni and 6 peppercorns. Simmer for 3–4 hours, skimming often.
Ladle the stock in batches into a fine sieve over a bowl. Gently press the solids with the ladle to extract all the liquid and place in the refrigerator to cool. Lift off any solidified fat. Makes 1.5–2 litres

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