Brown Stock

Brown Stock

bouquet garni (6 fresh parsley sprigs, 2 fresh thyme sprigs and 2 bay leaves)
2kg shin, shank or neck beef bones
3 litres water
4 whole cloves
2 onions, halved crossways
2 carrots, coarsely chopped
1 small turnip, diced, if desired
2 celery stalks with leaves, coarsely sliced
1 garlic clove
1 scant teaspoon salt
10 black peppercorns

To make bouquet garni, tie together herb sprigs with a piece of string or place in a muslin bag; if string is used the bouquet garni can be tied to the pan handles for easy removal.

Place bones and meat in a roasting pan. Bake at 200C (400F/Gas 6), turning once, until brown.

Place the bones and any pieces of meat left in the roasting pan into a large saucepan or casserole, and add water. Stick cloves into onion halves and add to pan. Add all remaining ingredients, except salt and peppercorns. Bring to the boil over moderate heat; add salt and peppercorns. Skim surface as necessary. Lower heat and simmer uncovered for 3 1/2 to 4 hours.

Remove bouquet garni and pour through a fine strainer; cool. Remove any fat that solidifies on surface. Cover tightly and store in refrigerator for up to 1 week.

Makes about 2 Litres.

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