Brown Beef Stock

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

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

Course Stocks

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

Prep Time: 5 minutes

Cook Time: 6 hrs

Servings: Litre

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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

Print Recipe

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 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

Notes

You should expect the recipe to have an output of 50% of the water you added. ie 1L water makes 500ml Stock.

Nutrition

Calories: 84kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 139mgPotassium: 453mgFiber: 4gSugar: 7gVitamin A: 9843IUVitamin C: 23mgCalcium: 108mgIron: 2mg

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