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Brown Stock Recipe
|Marrow bone/Veal knuckle||1 Pound, chopped (450 Gram)|
|Beef shin||1 Pound, cut into pieces (450 Gram)|
|Water||2 1⁄2 Pint (1.4 Liters)|
|Carrot||1 , scraped and sliced|
|Onion||1 , skinned and sliced|
|Celery stick||1 , washed and sliced|
|Salt||2 1⁄2 Milliliter (1/2 Level Teaspoon)|
Serving size: Complete recipe
Calories 4455 Calories from Fat 3852
% Daily Value*
Total Fat 428 g658.5%
Saturated Fat 17.2 g85.8%
Trans Fat 0 g
Cholesterol 199.5 mg
Sodium 1320.5 mg55%
Total Carbohydrates 20 g6.8%
Dietary Fiber 4.7 g18.7%
Sugars 9.4 g
Protein 126 g252.2%
Vitamin A 229.2% Vitamin C 25%
Calcium 15.5% Iron 172.8%
*Based on a 2000 Calorie diet
Put the bones and meat in the cooker with the water, vegetables, salt and peppercorns, bring to the boil uncovered and remove the scum.
Put on the lid, bring to high (15 lb) pressure, then cook for 1-1 1/4 hours.
Reduce pressure slowly.
Strain the stock and leave it to cool.
When cold, remove the fat from the stock.