Brown Meat Stock

1. 1

   Preheat the oven to 400F (200C).

2. 2

   Combine the beef bones, onions, and carrots in a roasting pan.

3. 3

   Roast, turning the ingredients occasionally, about 40 minutes, until well browned.

4. 4

   Transfer the bones, onions, and carrots into a large saucepan, adding any vegetable trimmings, the bouquet garni, and the peppercorns.

5. 5

   Pour in enough cold water to cover by 1in (5cm).

6. 6

   Bring to a boil over high heat, skimming off any foam that rises to the surface.

7. 7

   Reduce the heat to low and simmer 3-4 hours, until well flavored.

8. 8

   Strain the stock into a large bowl.

9. 9

   Let stand 10 minutes, then skim the fat from the surface.

10. 10

    Use immediately, or cool completely and refrigerate or freeze.

No additional tips available.