Making brown stock

Roasting the bones gives a good colour to the stock and helps to remove the excess fat.

In a very hot 230°C (450°F/Gas 8) oven, roast 1.5 kg (3 lb) beef or veal bones 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 fat that has solidified. Makes 1.5-2 litres.