How to Make Brown Stocks? – – Viji’s Food Recipes – International Stock Recipes
28/07/2010 1 Comment
Brown beef / Veal / Mutton Stock
Beef, Veal or Mutton – 1,800 gm
Bones – 200 gm
Carrots – 360 gm
Onions – 120 gms
Celery – 70 gms
Parsley stalk – 25 gms
Bay leaf – 1
Thyme – 1 sprig
Beef fat or any other – a little to brown the bones
Water – 7 litres
Cut or break the bones into 3″ to 4″ pieces and with fat in a roasting tray.
Roast the bones or trimmings until rich brown in a hot oven. Remove bones from oven. Place in a stock – pot.
Cover with water, bring to boil and skim.
add the fried carrot and onion, the bouquet garni and the ham bone.
The stock should simmer for 6 hours, skimming from time to time.
Strain. reboil and use as required.
N.B : Brown stock is used for soups, braises, gravies, curries, stews and sauces.