Brown Stock Recipe
You will find this gives your casseroles, stews and soups the most beautiful flavor and it is well worth the effort.
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!
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