📋 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.
Servings 3 liters
- 2 large bone marrow with or without meat
- 1 Bouquet Garni : leek leaf wrapped around rosemary, bay leaf and thyme
- 1 large carrot
- 1 onion
- 1 stalk of celery
- 1 tbsp sea coarser salt
- 5 peppercorns
- fresh water
Roasting the bones and the vegetables
To make that nice brown colour the bone marrow has to roast in a very hot oven for 40 minutes at 390 F - 200 °C .
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 peppercorn.
Deglaze the roasting pan to make sure all the roasting flavors are added to the stock and pour the water into the pressure cooker. Fill the pressure cooker to 2/3 of its height.
Making the stock in the pressure cooker
Close the pressure cooker, make sure it is sealed.
Put it on the heat so the pressure builds up with the heat. The pressure valve will rise to the second red line
Once the pressure is built, let it cook for 30 minutes at medium heat. Make sure the valve stays up
After 30 minutes, gradually release the pressure from the pan. The valve will start to go down
Once the pressure is completely released and the valve is down
You can open the pan
Filtering the stock
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.
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
- when you buy the bone marrow, make sure there is enough marrow inside. The marrow is white when uncooked.
- never fill the pressure cooker more than 2/3 of its height
- if you don't have a pressure cooker, boil it for 2 hours
- wait for it to cool down before filtering it as the fat becomes more solid and it is easier to filter
Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2343mg | Potassium: 119mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3397IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg