📋 Homemade Brown Beef Stock From Scratch

📋 Homemade Brown Beef Stock From Scratch

Brown stock, a cornerstone in the culinary world, is a flavorful liquid derived from gently simmering roasted bones, often accompanied by vegetables and herbs. This stock, which includes variations like beef stock and brown chicken stock, serves as the foundation for many dishes, providing depth and complexity.

Course Soups & Stews

Cuisine French

Keyword beef, broth, stock

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings liters

Calories 24kcal

Author Laura Tobin

Equipment

Ingredients

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 tablespoon sea coarser salt
5 peppercorns
fresh water

US Customary - Metric

Instructions

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 .
Make a Bouquet Grani by wrapping rosemary, sage, thyme, and bay leaf into a leek leaf
Halfway through add the onion, carrot and 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 ⅔ 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
Remove the bones and the vegetables
Don't miss out, you can eat the warm marrow on a toasted slice of sourdough bread

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.

Video

Notes

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 ⅔ 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

Nutrition