Brown stock

How to make it

1. 1

   Brown the meat

   Wash the meat and chop it up. Brown it in the fat or butter in a frying pan or in a hot oven (about 220 °C (430 °F)), until the fat has taken on colour.

2. 2

   Bring to the boil

   Put the meat in a pot and pour the boiling, salted water over it. Bring to the boil and skim.

3. 3

   Add and simmer

   Add the cleaned onion, celery and peppercorns. Cook and treat the stock otherwise as the preceding light stock.