Basic Brown Stock

 

Ingredients for Brown Stock (5 litres):

  • 1kg beef bones, meaty
  • 500g veal bones
  • 250g stewing beef, cut small
  • hock of ham or bacon, unsmoked
  • 6,5 litre cold water
  • bouquet garni

 
  • 100g carrots
  • 80g onions
  • 80g leeks
  • 60g celery
  • 120g tomatoes
  • 2 garlic cloves
  • 4 peppercorns

Method:

  1. Chop the bones and stewing beef, place in a roasting tray and colour to a good brown in hot oven.
  2. Drain off any fat, place the bones and meat in the stockpot and deglaze the roasting tray with a little water.
  3. Add this also to the stockpot together with the hock of ham, bouquet garni, cover with 6 litre water and bring to the boil.
  4. Fry the vegetables to a golden brown in a little hot fat; drain off the fat then add the vegetables and the rest of the ingredients to the stock.
  5. Simmer gently for 3-4 hours skimming as necessary.
  6. Strain, and use as required. Make 5 litre.
 

Basic White Stock

Ingredients for White Stock (5 litres):
  • 1kg beef bones
  • 250g stewing beef
  • 500g boiling fowl
  • 6 litre cold water
  • 180g carrots
  • 120g onions
  • 120g leeks
  • 60g celery
  • bouquet garni
  • 2 peppercorns
 
Method:
  1. Chop the bones and place in stockpot.
  2. Add cold water and slowly bring to the boil.
  3. Add the peeled and cleaned whole vegetables, bouquet garni* and peppercorns.
  4. Simmer gently for 3-4 hours skimming as necessary.
  5. When cooked, remove bones and meat, strain and use as required.