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Brown Stock Recipe

The general term for the stock used as the base of French brown sauces to serve with red meat.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards


For about 1.7 litre/3 pints:

1 kilo/2 lbs Beef or Veal thigh Marrow Bones, sawn-up into pieces by your butcher - or a mixture of these and Chicken bones

1 medium Onion, unpeeled and cut in half, then each half stuck with a whole Clove

1 medium Carrot, peeled and roughly chopped 2 sticks of Celery, washed (alternately the leaves from about half a bunch of Celery)

1 medium Leek, split from the dark green end, and carefully washed

4 cloves of Garlic, peeled, but left intact

1 Bay Leaf

a few Parsley Stalks


1.Heat the oven to 230C/450F/Gas 8.

2.Put the bones and the onion halves, cut side down, into a roasting tray and roast for 30 minutes. This will give your stock a good colour.

3.Transfer the contents of the roasting tray to a big saucepan or stewpot and add all the other ingredients.

4.Cover with cold water, then bring to the boil, skimming off any scum as it comes to the surface.

5.Add a little of this liquid to the roasting tray and scrape any brown residue from the bottom - add this to the main stockpot.

6.When a boil is reached, lower the heat to maintain a bare simmer and cook for about 3 hours, skimming occasionally and topping-up with a little ore water if necessary.

7.Strain the mixture, discarding the solids, and allowing the liquid to cool.

8.As it cools, the fat will rise to the top and can easily be removed.

Chill or freeze when cold.

Cheats Brown Stock: This stock will give you a good base for your Brown Sauce; it will lack a little character and that slight stickiness that is produced by marrow bones.

Ingredients for 1.7 litres/3 pints:

Beef Stock Cubes - we recommend Knorr

The vegetables listed under Brown Sauce - above

1. Dissolve the stock cubes in 4 litres/7 pintsof cold water and bring this to the boil, the reduce to a simmer.

2. Add the vegetables and cook for an hour to extract all their flavour. - about an hour. Skim off any froth that comes to the surface.

Use as Brown Stock, but it won't make Consommé.

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