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You are here: Home / Recipes / Soups & Stews / Homemade Brown Stock

Homemade Brown Stock

15th December 2017 By Laura 10 Comments

This post may contain affiliate links. Please read my disclosure policy.

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I don’t just make beef stock, I make the authentic brown stock using roasted bone marrow. You really get the flavour of the beef and all the goodness of the bone marrow.

Brown stock made with roasted bone marrow in the pressure cooker

The brown stock is used for many classic dishes like the French onion soup, or the refined consomé or the Italian Risotto alla Milanese in which saffron is added to the stock.

I like to use it when making minestrone, it adds so much flavour. It makes any boring soup superb.

What gives this brown stock a really deep flavour is the bone marrow which is first roasted in a very hot oven for 45 minutes.

The vegetables are added to them after 20 minutes and roasted in the fat released from the marrow. The pan is deglazed with hot water and the roast juices added to the stock.

roasted bone marrow with vegetables

I then make the stock in my pressure cooker WMF Perfect Pressure Cooker(affiliate link to amazon), so it is done in 35 minutes.

Produkte von Amazon.de

    ‹ ›

    If you want to know why I love it compared to others and what else I cook with it you can find my review here: Pressure Cooker

    But the best part of making this stock is the end: eating the marrow on a toasted slice of bread.

    It is one of my favourite bites, but it is loaded with calories. Fortunately, my maternal guilt keeps me away from temptation. My 11 years old son Francesco loves it so much that he finishes it in a flash. I would feel too bad to take it away from him.

    Bone marrow on toast

    As I do for all my stocks, I always add a Bouquet Garni herb bundle.
    It’s a leek leaf wrapped around rosemary, laurel and thyme freshly picked from the garden. The herbs, as well as the leek, add some subtle complexity to the broth.

    Bouquet garni
    Homemade stocks Brown stock Chicken stock and Fish stock to freeze

    To fill up my freezer I also make Chicken Stock with free-range chicken and Fish Stock with shrimps shells.

    I make sure I label them and put the date. Once the stocks are frozen they look exactly the same. With all the stock ready in the freezer, my weekly dinner meals are much easier to prepare.

    If you are interested to know what other prep food I freeze you can read about it here in the article: Once a Month Freezer Meal Prep

    Once a Month Freezer Meal Prep
    Brown stock made with roasted bone marrow in the pressure cooker
    Print Recipe Pin Recipe
    5 from 5 votes

    Homemade Brown Stock

    I don’t just make beef stock, I make the authentic brown stock using roasted bone marrow. You really get the flavour of the beef and all the goodness of the bone marrow.
    Prep Time5 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 35 mins
    Course: Soups & Stews
    Cuisine: French
    Keyword: beef, broth, stock
    Servings: 3 liters
    Calories: 1kcal

    Ingredients

    • 1 Bouquet Garni : leek leaf wrapped around rosemary, laurel and thyme
    • 1 large carrot
    • 1 large onion
    • 1 large celery stalk
    • 1 tbsp coarse salt
    • 5 seeds pepper
    • 3 large bone marrow with or without meat
    • water
    US Customary – Metric
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    Instructions

    • To make that nice brown colour the bone marrow has to roast in a very hot oven for 45 minutes at 220 °C .
      raw bone marrow
    • Halfway through add the onion, carrot and the celery.
    • Once the ingredients are roasted, transfer them to the pressure cooker and add the Bouquet Garni, and some salt and pepper.
      Brown stock made with roasted bone marrow in the pressure cooker
    • Before adding the water into the pressure cooker, deglaze the roasting pan to make sure all the roasting flavours are added to the stock.
    • Let the stock cook in the pressure pan for 35 minutes. Once done, remove the ingredients and let it cool completely.
    • The stock’s temperature has to drop in order for the fat to solidify. If it is winter you can leave the pressure cooker(still sealed) outside, otherwise just keep it in the fridge until is cold enough. 
    • Filter the stock with a percolated coffee filter or a kitchen paper towel, and the stock is ready to be put into their freezing containers or use immediately.
      Filter the brown stock
    • To defrost, microwave the container for 5 minutes, and then use as instructed in your recipe.
    • Don’t miss out, you can eat the marrow on a toasted slice of sourdough bread

    Nutrition

    Nutrition Facts
    Homemade Brown Stock
    Amount Per Serving
    Calories 1
    % Daily Value*
    Sodium 1mg 0%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Filed Under: Recipes, Soups & Stews Tagged With: homemade, stocks

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    Next Post: Homemade Fish Stock Recipe »

    Reader Interactions

    Comments

    1. Nicola @ Happy Healthy Motivated

      18th December 2017 at 9:39 am


      I make stock whenever I have a few leftover bones, but yours sounds so, so much better! I’m not really into it, but my boyfriend loves eating bone marrow, too. I bet it tastes so much better after it’s been simmering away like this!

      Reply
      • Laura

        18th December 2017 at 3:06 pm

        Thanks, I love it. I could eat them all

        Reply
    2. Anna

      18th December 2017 at 12:01 pm


      Such a great idea with freezing it! My other half is obsessed with brown stock, so he’s going to love that!

      Reply
      • Laura

        18th December 2017 at 3:04 pm

        Thanks, he is going to love it

        Reply
    3. Marie - Not Enough Cinnamon

      18th December 2017 at 1:22 pm


      I’m really not a fan of eating the actual bone marrow but it does taste fantastic in a homemade stock. Brings so much flavor, I love it!

      Reply
      • Laura

        18th December 2017 at 3:04 pm

        Oh, I wish I could come to your house then so I could eat it

        Reply
    4. Leslie

      18th December 2017 at 1:38 pm


      I would love to try this. Using the leek leaf as the bouquet garni wrap is genius.

      Reply
      • Laura

        18th December 2017 at 3:03 pm

        Thanks, it does add to the flavour

        Reply
    5. jacquee | i sugar coat it!

      18th December 2017 at 1:58 pm


      This reminds me of one my grandmother makes – so flavourful and so simple to make! What’s not to love!

      Reply
      • Laura

        18th December 2017 at 3:02 pm

        Cozy brown stock !

        Reply

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