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–+ servings

Brown Beef Stock

Mark Dexter
Brown beef stock is a rich and flavorful broth made by simmering beef bones, meat, and aromatic vegetables like onions, carrots, and celery in water. Unlike white beef stock, which is made from blanched bones, brown beef stock involves roasting the bones and vegetables before simmering. This process caramelizes the ingredients, imparting a deep brown color and robust flavor to the stock. Often used as a base for soups, stews, sauces, and gravies, brown beef stock adds depth and complexity to dishes with its hearty, meaty essence and gelatinous texture that comes from simmering collagen-rich bones over an extended period.
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Course Stocks
Cuisine French
Servings 2 Litres

Equipment

  • 1 Roasting / Oven Tray
  • 1 Colander
  • 1 Large Pot or Stock Pot
  • 1 Ladle
  • 1 Wooden Spoon / Spatula
  • 1 Sieve or Strainer
  • 1 Small bowl
  • 1 2 litre heat -proof storage container

Ingredients
  

  • 1 kg beef bones
  • 200 grams mirepoix equal parts of carrot, onion and celery, roughly chopped
  • 2 tbsp Olive oil
  • 1 each bouquet garni The bouquet garni is a bundle of herbs tied together with string and used to infuse flavour in soups, stock, casseroles, and various stews ((see recipe for bouquet garni).
  • 2 litres cold water

Instructions
 

  • Preheat oven to 200°C. Remove excess fat from the bones and place them in an oven dish.
  • Roast the bones in the oven for about 20–30 minutes until they are brown.
  • Meanwhile, in the stock pot, sauté́ mirepoix in the oil until lightly browned.
  • drain any excess fat from the bones and mirepoix in a colander.
  • allow to cool and place in a large stock pot.
  • add the cold-water place on the stove and bring to a simmer do not allow to boil NEVER cover with a lid.
  • Add the bouquet garni (remove after 1 hour)
  • Simmer for 6–8 hours, skimming frequently with a ladle, any impurities and fat that float to the surface of the stock.
  • When the cooking time is completed strain the liquid into heat-proof storage container straining through a sieve.
  • Leave to cool down and refrigerate or freeze in small batches use as required

Notes

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