Brown Stock

[Stocks and Sauces]

900g/2lb beef and veal bones

1 onion, peeled and chopped, skin reserved

1 Carrot, roughly chopped

1 stick of celery, chopped

Green part of 2 leeks, chopped (if available)

Parsley stalks

a few mushroom peelings (if available)

2 bay leaves

6 black peppercorns

1.      Preheat the oven to 220°C/425°F/Gas mark 7.

2.      Put the bones into a roasting pan and brown in the oven (up to 1 hour).

3.      Brow the onion, carrot, celery and leeks, if using, in the oil in a large pan. It is important that they don't burn.

4.      When the bones are well browned add them to the vegetables with the onion skins, parsley stalks, mushroom peelings, bay leaves and peppercorns. Cover with cold water and boil very slowly, skimming off any scum that rises to the surface.

5.      When clear of scum, simmer gently for 6-8 hours, or even longer, skimming off the fat and topping up with water if the level gets very low. The longer it simmers the more it will reduce and the stronger the stock will be.

6.    Strain, cool and lift off any remaining fat.