Brown Beef Stock or Dark Bone Broth
The deep concentrated flavour of this brown stock transforms sauces, gravies, and stews from ordinary to extraordinary. It takes hours to cook but only requires minutes of your time.
Prep Time 10 mins
Cook Time 22 hrs
Total Time 2 d
Course Main Course, Soup
Cuisine French
Heavy Based Pan with lid
Roasting tray
- 4 kg Beef Marrow bones sawn into 5-10cm pieces by your butcher
- 2 leeks use only the coarse green leaves - keep the tender section for making soups etc
- 4 medium carrots
- 2 onions
- 2 sticks celery
- 1 head garlic
- 120 grams tomato paste
- 1 bay leaf
- 1/2 tsp black peppercorns
- 4 sprigs fresh thyme
Preparing the bones
Place the bones in a large roasting tray
Roast the bones for 10-12 hours or overnight at 120°C
Place the browned bones in a large, heavy-based stewing pot and cover with cold water
Heat the bones and water over a medium heat
As the water heats up, skim and discard any foam that forms on the surface
When the water boils reduce the heat to a gentle simmer
Vegetables - while the water is heating up
Pour the dripping (fat) from the roasting tray into a jug and allow it to cool
Roughly chop all the unpeeled vegetables and place them in the roasting tray
Roast the vegetables in the oven at 180°C for ½ hour
Stir the vegetables and add the tomato paste
Roast for a further ½ hour or until browned
Add the vegetables to the simmering stock
Add the bayleaf, thyme and peppercorns
Turn up the heat until the stock reboils
Cover with the lid just slightly ajar and reduce the heat to a gentle simmer
Simmer the stock very gently for 10-12 hours
Don't overcook your stock as it will become steadily more bitter as the flavour deteriotes
Finishing and storing the Brown Stock
Strain your stock through a fine sieve, then allow it to cool
Refrigerate overnight and and it will set like jelly
Use a clean spoon to remove the fat from the surface. Discard the fat.
Warm the stock enough to liquify
Divide into suitably sized containers and store them in the fridge or freezer
The stock will keep for three days in the fridge and for 3 months or more in your freezer (depending on the appliance rating)
For instructions on how to keep your stock safe and bacteria free, go to the orginal post
Dripping
Strain the warm dripping through a fine sieve a container with a resealable lid
Let it cool to room temperature then store in the fridge
If you reseal between use, the dripping will keep refrigerated for up to 3 months
For more information about your dripping and what to do with it go to the original post
Keyword beef stock, bone broth, brown stock