Brown Beef Stock
Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. For a light beef stock use the same ingredients and follow the same instructions but leave out the initial roasting of the bones and vegetables.
|3 lb (about 1.5 kg) beef marrowbones, in pieces|
|2 large carrots, peeled and cut into chunks|
|2 onions, quartered|
|3 celery stalks, each cut into three pieces|
|a few parsley stalks|
|1 bay leaf|
|8 whole black peppercorns|
|1 blade mace|
|¼ level teaspoon dried thyme|
|1 level teaspoon salt|
|Pre-heat the oven to gas mark 8, 450°F, (230°C).|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Complete Cookery Course
Begin by placing the bones in a meat roasting tin, tucking the chunks of carrot, quartered onion and celery in amongst them. Now, without adding any fat, just pop the roasting tin on to a high shelf in the oven and leave it there for 45 minutes, basting with the juices now and then. After that, both the bones and the vegetables will have turned brown at the edges.
Now transfer them all to the very largest cooking pot you own, add enough cold water just to cover everything - about 4-5 pints (2.25-2.8 litres) - and add the rest of the ingredients, then as soon as it reaches boiling point remove the scum and lower the heat.
Put the lid on but not completely (leave a little gap for the steam to escape, thereby reducing and concentrating the stock). Now simmer very gently for about 4 hours.
When the stock is ready, strain it in to a clean pan, leave it to become quite cold, then remove the congealed fat from the surface. The stock is now ready for use, or for freezing for later use.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Cooking steak and kidney as a casserole with dumplings - rather than the more usual pie or suet pudding - makes the dish lighter. Serve it with plenty of seasonal vegetables.
A truly comforting winter warmer, this classic French soup has stood the test of time and remains one of the most popular recipes on the site.
Most Popular recipes
Win a Panasonic breadmaker and a supply of Carr's flour
Hot Citrus Pud
11 Mar 2014 20:35
|Cookery School Webchat with Delia||
12 Mar 2014 08:30
mini i pad
12 Mar 2014 02:26
|Food and travel||
03 Feb 2014 19:58
10 Mar 2014 16:43
|Can Anyone Help?||
11 Mar 2014 20:37
20 Feb 2014 13:40
10 Mar 2014 19:00
Spring is on it's way
11 Mar 2014 10:08