The Brown Stock
A brown stock, also known as a dark stock, is a rich and flavourful base commonly used in savoury dishes. It is made by simmering a combination of meat, bones, and aromatic vegetables until they release their flavours, resulting in a deep, brown colour and a robust taste. Here's a general guide on how to make a brown stock: 1. Gather the ingredients: For a brown stock, you'll need a combination of meat and bones. Common choices include beef bones, veal bones, or a mixture of beef and poultry bones. You can also use some meaty cuts like beef shanks or oxtail for added flavour. Aromatic vegetables such as onions, carrots, and celery are essential for enhancing the stock's taste. 2. Roast the ingredients: Preheat your oven to around 400°F (200°C). Place the bones and meat on a baking sheet and roast them in the oven for about 45 minutes to an hour. This step helps develop a deep colour and intensifies the flavours of the stock. 3. Prepare the stockpot: Transfer the roa
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