Brown Stock





Beef Bones                                                         2 kg

Water                                                                   5 ltr

Carrots                                                                100 g

Onions                                                                100 g

Leeks                                                                   50 g

Celery                                                                  50 g

Bouquet garni                                                     1 small

Peppercorns (black)                                            10

Oil                                                                       25 g



  1. Saw the bones into 10cm lengths and brown in a hot oven.
  2. Place them in a saucepan and cover with the water.
  3. Bring to the boil and ski,m, simmer for 2 hours.
  4. Cut the carrots and onions into large dice, brown them in a frying pan and add top the stock..
  5. Add the remainder of the ingredients and simmer for a further 4 hours.
  6. Skim, strain and use as required.


Note:  Points to note when making stock should be read in conjunction with this recipe.