How to make Beef Brown stock ?
Beef brown stock is made from roasted bones of beef and vegetables and then simmered in a water with aromat and flavorings for a longer period of time.
Ingredients
Mirepoix
Bouquet garni
Instructions
-
Roasting of bones
Cut the bones in equal size and place them in the baking pan for roasting,Â
Cut the onions and tomatoes into two and place with bones.
Roughly cut the carrots, celery, and leeks and also place them along.
Drizzle little oil and roast in oven for 15 minutes at 200 degrees celsius.
Once roasted transfer them to the stock pot.
-
Simmering
Once transferred to stock, deglaze the pan with little water and add them in the stock pot.
Add the bouquet garni and let it simmer for minimum 2 hours.
Periodically check for scums and remove them and let it simmer slowly and after 3 - 4 hours, strain them and use as base.
Deglazing the pan helps in achieving the fat that is released from the bones back tot the stock.
Serving Size 50ml
Servings 16
- Amount Per Serving
- Calories 61kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 1.3g7%
- Cholesterol 14mg5%
- Sodium 26mg2%
- Potassium 28.97mg1%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.4g2%
- Sugars 0.4g
- Protein 6.5g13%
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Deglazing pan brings all the juiciness of the bones came when roasting back to stock.Â
Beef or veal bones can be used. Tomatoes add the rich brown color more.Â
