Brown stock made with roasted bone marrow in the pressure cooker

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.
Course Soups & Stews
Cuisine French
Keyword beef, broth, stock
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 3 liters
Calories 1kcal
Author Laura Tobin


  • 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


  • 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


Calories: 1kcal | Sodium: 1mg