Brown Bone Stock

on


 

  • 2 kilogram beef bones
  • 2 onions, quartered
  • 2 carrots, quartered
  • 1 stick of celery, sliced
  • 1 bunch herbs
  • 6 peppercorns
  • 4 litres water
  • 1 teaspoon salt

  1. Wipe bones and put into stockpot, set on gentle heat and leave bones to fry fro 15-20 minutes
  2. Add vegetables to bones and cook until slightly coloured
  3. Add herbs, peppercorns, water, and salt
  4. Bring slowly to boil, skim, the allow to simmer for 4-5 hours or until reduced by about a third
  5. Strain and cool, removing the fat when cold