Brown Meat Stock
This rich stock is made from raw bones: use either beef or lamb bones, not a mixture of the two.
Prepare ahead: The stock can be cooled, covered, and refrigerated for up to 2 days. Scrape off any residual fat from the surface.
Freezing Information: Freeze for up to 6 months
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time3 min
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturemeaty, rich, savory
Type of Dishstock
- 3 lb (1.35kg) beef bones
- 2 onions, unpeeled and cut in half
- 2 carrots, cut in half
- Vegetable trimmings, such as mushroom peelings, celery tops, or tomato skins
- Bouquet garni, made with 1 celery stick, 1 bay leaf, a few sprigs of thyme and parsley, tied together with kitchen twine
- 1 tbsp black peppercorns
Preheat the oven to 400°F (200°C). Combine the beef bones, onions, and carrots in a roasting pan. Roast, turning the ingredients occasionally, about 40 minutes, until well browned.
Transfer the bones, onions, and carrots into a large saucepan, adding any vegetable trimmings, the bouquet garni, and the peppercorns.
Pour in enough cold water to cover by 1in (2.5cm). Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer 3-4 hours, until well flavored.
Strain the stock into a large bowl. Let stand 10 minutes, then skim the fat from the surface. Use immediately, or cool completely and refrigerate or freeze.
2008 Dorling Kindersley