Name: Brown Beef Stock
Prep time: 5 min
Cook time: 360 min
Total time: 370 min
Ingredients: 50 g Brown Onion (Sliced Thinly ); 50 g Carrot (Peeled and Sliced Thinly ); 50 g Celery (Sliced Thinly ); 50 g Leek (Sliced Thinly ); 2 Bay Leaf; 2 sprigs Thyme; 4 Parsley Stalks; 4 Peppercorns; 400 g Beef Bones; 1000 ml Water

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Brown Beef Stock

A base to most beef soups and sauces. Beef stock is also a great poaching and braising liquid. Follow the easy 1-2-5 method. Allow a 50% reduction in this recipe

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Prep Time 5 mins

Cook Time 6 hrs

Straining 5 mins

Total Time 6 hrs 10 mins

Course Stocks

Cuisine American, Australian, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Servings 1 Litre

Calories 84 kcal

Ingredients

50 g Brown Onion Sliced Thinly
50 g Carrot Peeled and Sliced Thinly
50 g Celery Sliced Thinly
50 g Leek Sliced Thinly
2 Bay Leaf
2 sprigs Thyme
4 Parsley Stalks
4 Peppercorns
400 g Beef Bones
1000 ml Water

Instructions

Place all ingredients, except water, herbs and spices, on a tray and roast until well browned
Place all ingredients into a pot
Bring to the boil than turn down to a simmer for 6 hours
Strain through a fine strainer, cheesecloth or fine filter
Refrigerate until needed or freeze immediately if not required for more than 48hrs