Brown stock has a wonderfully rich flavour and colour which is obtained by browning the meat before cooking.
You will find this gives your casseroles, stews and soups the most beautiful flavour and you will find it is well worth the effort.
There are two methods with which you can do this easily so see which you prefer and have a go.
• 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.
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.
• 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.
• 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 3 hours.
• Strain through a fine sieve and leave to go cold.
• Remove the fat and use the stock as required.
The meat which 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!