A tasty brown stock (broth) recipe useful for enhancing the flavor of many recipes for soups, casseroles, sauces, and more. Use it as a base for Au Jus Gravy Rrecipe, Red Wine Jus, or French Onion Soup.
Brown stock has a wonderfully rich flavor and color, which is obtained by browning the meat before cooking.
You will find this gives your casseroles, stews, sauces, and soups the most beautiful flavor, and you will find it is well worth the effort.
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2 Methods To Make This Stock
There are two methods with which you can do this easily so see which you prefer and have a go.
- The meat that was used for the second stock can be used again! Just bring to the boil and simmer for two hours.
- Or it can be used to make an excellent hash!
Try These Tasty Broth Recipes
- Veal Stock or well known in France as White Stock is a stock for special occasions and is very traditional in France.
- This well known broth around the world is so versatile and a must have in your freezer for adding to many recipes, learn how to make wonderful Chicken Broth.
- Fish Stock will form the basis of a good fish dish and give you such excellent flavor.
Make Delicious Sauces & Jus With Stock
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Brown Stock Recipe
Ingredients
- 8 lb meat and bones beef, veal, chicken, or any mix you like.
- 2 onions large, unpeeled
- 2 carrots medium, cleaned and cut in large pieces
- 2 leeks cut in large pieces
- 2 celery large stalks cut in large pieces
- 2 parsnips cut in large pieces
- 4 garlic cloves smashed, leave skin on
- 1 large bouquet garni three stalks of parsley, a sprig of thyme and one bay leaf - doubled
- 1 tablespoon black peppercorns. add whole
Instructions
Method One
- To do this the quantity of meat and bones from the simple stock may be used or if preferred, a shank of beef and bones can be used. This is placed in a large roasting tin in a hot oven at about 220°C/450°F for about half an hour.
- Take the meat out and drain away the fat.
- Place the meat and bones in a heavy based pan, add the water and bring to the boil and skim.
- Add the vegetables and herbs and proceed as for the simple stock.
Method Two
- This method takes a lot longer but can be done if you have the time. It is well worth the effort for you will have a really superb stock.
- Remove the meat from the bone and leave aside in the fridge.
- Break the bones up as small as possible.
- Put the vegetables in the pan and layer the bones on the bed of vegetables.
- Add one pint of water, cover the pan and place over a low heat until the water has reduced completely.
- Add more boiling water, pepper and the bouquet garni that has been tied together or in a nylon produce bag.
- Simmer for at least 4 hours.
- When the stock is ready, brown the meat which was put aside, in a little butter in a heavy based pan.
- Add ½ pint of the stock, cover the pan and reduce the stock completely.
- Repeat this twice.
- Add the remainder of the stock, partly cover and simmer for at least 3 hours. (I usually simmer mine overnight.)
- Strain through a fine sieve and leave to go cold.
- Remove the fat and use the stock as required.
Notes
- The meat which was used for the second stock can be used again! Just bring to a boil and simmer for two hours.
- Or it can be used to make an excellent hash!
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.