Brown Stock


This meaty stock, which can be made with beef or veal bones, has a good, strong colour and flavour because the bones are roasted first. Roasting caramelizes the outside of the bones and so adds colour to the stock; it also renders the excess fat. For a white stock, omit roasting.

1. Add vegetables to bones halfway through roasting time and stir to mix.

2. Skim stock as often as possible during simmering, to remove fat and scum.

3. Ladle into a fine sieve set over a bowl. Press the solids with the ladle to extract all of the liquid.


Makes about 3 litres
1.5 kg beef or veal bones
1 onion, unpeeled and quartered
2 carrots, 1 leek and 1 celery stick, chopped
3 litres water
2 tbsp tomato purée
1 bouquet garni
6 peppercorns


Roast meat bones at 230°C for 40 minutes, adding vegetables halfway. Deglaze with a little water. Transfer to a pan, add remaining ingredients and simmer for 3-4 hours, skimming often. Strain and let cool. Refrigerate up to 3 days.