Brown Meat Stock Recipe

Brown meat stock is perfect for beef consume’, French onion soup and other clear soups. It is also a great enhancer for braised meat dishes. The secrets to this stock’s success are its rich colour and full flavour, created by caramelising onions and bones before the simmering process begins. But use caution. Burning during the caramelising process will result in bitter tasting stock.
The following recipe yields approximately 4litres of brown meat stock.

Beautifully roasted beef bones and vegetables

Ingredients:

• 700g (1½ lb) beef or veal bones
• 1 unpeeled onion – quartered
• 1 sliced carrot
• 1 stalk sliced celery
• 6 black peppercorns
• 1 fresh bouquet garni
• 5L cold water

Steps:

1. Preheat oven to 220C (425F)
2. Chop bones with meat cleaver
3. Roast bones, turning several times – 15 minutes
4. Add vegetables
5. Cook - 15 minutes more or until bones are browned and vegetables have a light touch of colour
6. Transfer bones and vegetables to slow cooker
7. Add pepper corns and bouquet garni
8. Pour in water – enough to cover bones and vegetables – leaving 3cm (1½ inch) from top
9. Cover and cook on high for 2 hours
10. Skim off fat with slotted spoon|
11. Reduce heat
12. Cook - 4 hours on high
13. Strain and cool quickly
14. Remove fat from top
15. Store in refrigerator or freezer

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