Brown Stock
This meaty stock, which can be made with beef or veal bones, has a good, strong colour and flavour because the bones are roasted first. Roasting caramelizes the outside of the bones and so adds colour to the stock; it also renders the excess fat. For a white stock, omit roasting.
1. Add vegetables to bones halfway through roasting time and stir to mix.
2. Skim stock as often as possible during simmering, to remove fat and scum.
3. Ladle into a fine sieve set over a bowl. Press the solids with the ladle to extract all of the liquid.
BROWN STOCK
Makes about 3 litres1.5 kg beef or veal bones1 onion, unpeeled and quartered2 carrots, 1 leek and 1 celery stick, chopped3 litres water2 tbsp tomato purée1 bouquet garni6 peppercorns
Roast meat bones at 230°C for 40 minutes, adding vegetables halfway. Deglaze with a little water. Transfer to a pan, add remaining ingredients and simmer for 3-4 hours, skimming often. Strain and let cool. Refrigerate up to 3 days.
