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Brown Stock

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Ingredients
  Marrow bone/Veal knuckle 1 Pound, chopped (450 Gram)
  Beef shin 1 Pound, cut into pieces (450 Gram)
  Water 2 1⁄2 Pint (1.4 Liters)
  Carrot 1 , scraped and sliced
  Onion 1 , skinned and sliced
  Celery stick 1 , washed and sliced
  Salt 2 1⁄2 Milliliter (1/2 Level Teaspoon)
  Peppercorns 4
Directions

To give extra flavour and colour, brown the bones and meat in the oven.
Put the bones and meat in the cooker with the water, vegetables, salt and peppercorns, bring to the boil uncovered and remove the scum.
Put on the lid, bring to high (15 lb) pressure, then cook for 1-1 1/4 hours.
Reduce pressure slowly.
Strain the stock and leave it to cool.
When cold, remove the fat from the stock.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Quick
Preparation Time: 
15 Minutes

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