Brown Stock

Brown Stock

Serves 5 in 7 Hours

Brown stock is used in rich stews, sauces and glaces.

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Method

Chop bones and brown all over by either roasting through the oven or in a large frying pan with a little oil. Drain off any fat and place the bones in a large saucepan.

Making sure any fat has been discarded from the tray or frying pan add ½ litre of water and boil up to dislodge any sediment then add to the bones. Add the cold water, bring to the boil and skim. Simmer for 2 hours.

Wash, peel and chop up the vegetables, fry in a little oil to brown, strain and add to the bones. Add the bouquet garni and peppercorns. Add any overripe tomatoes and mushroom trimmings.

Simmer for 6-8 hours. Skim and strain.

Notes

In a hurry?
Save time and scale the recipe down for your pressure cooker. Follow all the steps above until it's time to cook. Bring the cooker up to full pressure and cook for only 1 hour and 20 minutes resting before opening,

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