White and Brown Stock Cruise line recipe

• Raw Meaty Bones - 1 kg
• Water - 4 Litres
• Onion,Carrot, Celery, Leek - 400 grams
• Bouquet Garni - 1
• Peppercorn - 8 

For 4 Litres of Stock

For white stock

1. Chop the bones into small pieces, and remove any fat or marrow. 

2. Place the bones in a large stock pot, cover with cold water and bring to the boil

3. Drain. Wash off the bones under cold water, the clean the pot. 

4. Return the bones to the cleaned pot, add fresh

water and reboil.

5. Skim as and when required, wipe round inside the pot and simmer gently. 

6. After 2 hours, add the washed, peeled whole vegetables, bouquet garni and peppercorns.

7.Simmer for 6-8 hours. Skim, strain and, if to be kept, cool quickly and refrigerate.

For brown stock

1. Chop the beef bones and brown well on all sides either by placing in a roasting tin in the oven, or carefully browning in a little fat in a frying pan.

2.Drain off any fat arnd place the bones in a stock pot

3. Brown any sediment that may be in the bottom of the tray, deglaze (swill out) with 0.5 litres of boiling water, simmer for a few minutes and add to the bones.

4 Add the cold water, bring to the boil and skim.

Simmer for 2 hours.

5 Wash, peel and roughly cut the vegetables, fry in a little fat until brown, strain and add to the bones.

6 Add the bouquet garni and peppercorns.

7 Simmer for 6-8 hours. Skim and strain.