Jellied Brown Beef Stock
Brown bones in oil, simmer with water, vegetables, and bouquet garni for 3 hours. Skim scum, strain, and cool.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 570 kcals | 1600 kcals |
| Carbohydrates | 11 grams | 30 grams |
| Fat | 46 grams | 130 grams |
| Protein | 29 grams | 80 grams |
Cook Time
180 mins
Produces
2.8 litres
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Liquids
1
Beef Broth
Chopped into small pieces
Meat
1
Ox-Foot
Split
1
Marrow Bone
Chopped into small pieces
NutsSeeds
1
Bouquet Garni
8 stalks of parsley, sprig of thyme, 1 unpeeled clove of garlic, and 1 bayleaf, bundled inside 1 halved stick of celery
OilsFats
30
ml
ml
Beef Dripping
Or unflavoured cooking oil
30
ml
ml
Unflavoured Cooking Oil
Or beef dripping
Vegetables
Steps
- Heat some of the dripping or oil in a frying-pan and brown the bones in batches.
- Transfer the bones to a large stock-pot, pack them as closely together as possible, and cover with 3.4 litres of cold water.
- Bring to the boil and skim until no more grey scum rises to the surface.
- Turn down the heat so that the liquid simmers gently.
- Tuck the vegetables and bouquet garni into the bones, partially cover, and leave the pot to simmer undisturbed for 3 hours.
- Strain the stock.