Jellied Brown Beef Stock

Brown bones in oil, simmer with water, vegetables, and bouquet garni for 3 hours. Skim scum, strain, and cool.

Soup Base Stock Dinner Beef

Estimated Nutrition

Calories

570

kcal / serving

1600 kcal total

Carbs

11g

per serving

30 g total

Fat

46g

per serving

130 g total

Protein

29g

per serving

80 g total

Cook Time

180

minutes

Serves

2.8

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

Beef Broth

Chopped into small pieces

Meat

Ox-Foot

Split

Bone Marrow

Chopped into small pieces

NutsSeeds

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

Beef Dripping

Or unflavoured cooking oil

Unflavoured Cooking Oil

Or beef dripping

Vegetables

pieces

Onion

Large, halved

pieces

Carrot

Large, peeled and roughly chopped

Method

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.