Brown Stock

Fonds Brun

Brown stock has a wonderfully rich flavour and colour which is obtained by browning the meat before cooking.

You can do this easily by using one of two methods.

• Take the meat out and drain away the fat.

• Place the meat and bones in a heavy based pan, add the water and bring to the boil and skim.

• Add the vegetables and herbs and proceed as for the simple stock.





Method Two

This method takes a lot longer but can be done if you have the time. It is well worth the effort for you will have a really superb stock.

• Remove the meat from the bone and leave aside.

• Break the bones up as small as possible.

• Put the vegetables in the pan and layer the bones on the bed of vegetables.

• Add one pint of water (2½ cups) and, cover the pan and place over a low heat until the water has reduced completely.

• Add the rest of the boiling water, pepper and the bouquet garni.

• Simmer for at least 4 hours.

• When the stock is ready, brown the meat which was put aside, in a little butter in a heavy based pan.

• Add ½ pint (1¼ cups) of the stock, cover the pan and reduce the stock completely.

• Repeat this twice.

• Add the remainder of the stock, partly cover and simmer for 3 hours.

• Strain through a fine sieve and leave to go cold.

• Remove the fat and use the stock as required.

The meat which was used for the second stock can be used again! Just bring to the boil and simmer for two hours.

Or it can be used to make an excellent hash!