Brown Stock Recipe

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Photo by Adobe Stock/juefraphoto
Beef or pork bones are the key to making hearty brown stock.
5 to 8 hours COOK TIME
5 to 7 quarts SERVINGS


  • 8 pounds uncooked beef or pork bones
  • 2 large onions, unpeeled, chopped
  • 1 bunch parsley or parsley stems
  • 2 celery roots, or the top half of a bunch of celery, peeled and chopped
  • 2 leeks, or the tops of several leeks, chopped
  • 8 quarts water, plus more as needed
  • 4 bay leaves
  • 1 tablespoon whole black peppercorns


    • Preheat the oven to 425 degrees Fahrenheit.
    • Put the bones and half the vegetables in a single layer in a large roasting pan.
    • Roast for about 45 minutes, turning the bones occasionally, until well-browned. 
    • Drain the fat from the roasting pan and reserve for cooking.
    • Transfer the bones to a large stockpot, and set aside.
    • Place the roasting pan over 2 burners on top of the stove, and add about 2 cups of the water.
    • Bring to a boil, stirring to scrape up all the browned bits on the bottom of the pan.
    • Pour this browned liquid into the stockpot with the bones.
    • Add the remaining water, remaining vegetables, bay leaves, and peppercorns.
    • Bring to a boil, then reduce to a simmer.
    • Skim off any surface foam until no more appears.
    • Partially cover the pot, and simmer for 5 to 8 hours.
    • Strain the stock by pouring it through a strainer lined with cheesecloth into another bowl or pot, and discard all the solids.
    • Refrigerate the stock for several hours, until a hardened layer of fat congeals on top and can be lifted off.
    • Refrigerate and use within 4 days, freeze for up to 6 months, or pressure can in quart jars for 25 minutes.

    More about broth:

    Making Homemade Stocks and Broth

    A butcher shop is the best source for bones. If you have the option, select a mixture of bones that have meat clinging to them and those that have lots of joints (such as neck bones or knuckles).