Brown Stock Recipes

Ingredients :

1 kg

15 ml

1

2

4

5 ml

6

beef bones

beef dripping

large onion, sliced

carrots, sliced

stalks celery, sliced

salt

black peppercorns

bunch mixed fresh herbs or a bouquet garni

1. Put the bones in a large pan with the dripping and fry, turning occasionally, until brown on all sides.

2. Add the vegetables and fry until light brown.

3. Pour on 2.25 liter water, cover, bring slowly to the boil and skim off the scum that rises to the surface.

4. Add the herbs, salt and pepper, cover and return to the boil.

5. Simmer for about 3 hours, or until reduced by about half.

Serving suggestions

Use for 'brown meat' soups, or to make clear soup.

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