Brown broth

Ingredients for making brown broth

For 1 liter of brown broth:

  1. Meat bones (lamb, veal, beef, pork, poultry) 500 grams (chopped from 5 to 7 centimeters long)
  2. Onions 75 grams
  3. Carrot 75 grams
  4. Celery (stem) 75 grams
  5. Black pepper peas 4-5 pieces
  6. Laurel leaf 1-2 pieces
  7. Purified water 1 liter 250-300 milliliters
  8. Large stone salt 1 teaspoon or to taste
  • Main Ingredients: Beef, Pork, Veal, Lamb, Onion, Carrot
  • Serving 1 serving
  • World CuisineFrench Cuisine


Oven, Paper kitchen towels, Kitchen knife, Cutting board, Non-stick deep pan, Kitchen spatula, Teaspoon, Measuring cup (for water), Stove, Deep pan with a lid (capacity 4 liters), Kitchen oven mitts, Skimmer, Ladle, Half-liter jars with lids or plastic containers - 2 pieces, refrigerator or freezer

Cooking brown broth:

Step 1: prepare the meat bones.

First of all, turn on and preheat the oven up to 160-170 degrees Celsius. Then we take the right amount of chopped meat bones, thoroughly rinse them under a stream of cold running water, dry them with paper kitchen towels and put them in a non-stick pan.

Step 2: bake the meat bones - stage one.

After some time, we send the baking sheet with the meat product into the preheated oven. We bake the bones to a dark beige or brown color, periodically stirring with a kitchen spatula. We adjust the cooking time by eye, if they are fried slightly, the broth will turn out to be tasteless, if strong, then it will have a bitter aftertaste.

Step 3: prepare the vegetables.

While bones are baked, with a sharp kitchen knife, peel onions and carrots. Then we wash them under cold running water, dry them with paper towels, take turns on a cutting board and chop in large pieces thick from 2 to 3 centimeters. We also put on the kitchen table the remaining products that will be needed to prepare the dish.

Step 4: bake meat bones - stage two.

When the bones are covered with a golden brown crust, add the chopped vegetables to them and bake everything together for 15-20 minutesstirring the food with a spatula every 3-4 minutesso as not to burn.

After that, we put on kitchen gloves in our hands, take out the baking sheet from the oven, rearrange it on a cutting board, previously laid on the countertop, and transfer its contents to a deep pan. There we merge the juice with fat and proceed to the next step.

Step 5: Cook the brown broth.

Fill the fried bones and vegetables with cold purified water and put on medium heat. After boiling, reduce its level to the smallest and, using a slotted spoon, remove from the surface of the liquid the accumulated foam - curled protein. Cover the saucepan with a lid and evaporate the water for 6-8 hours.
Then we add black pepper, peppercorns, laurel leaf and coarse rock salt to an almost finished broth, its amount is adjusted to taste, sometimes this ingredient is not put at all. Mix everything thoroughly and cook our yummy yet 4 hours under a covered lid, periodically removing excess fat from the surface.

Step 6: filter the brown broth.

When the broth is ready, remove it from the stove, allow it to cool slightly and filter it in a separate bowl through a sieve with a fine mesh or a piece of gauze folded in 2-3 layers.
After that, we either use it immediately for its intended purpose, or use a ladle to pour it into sterilized jars or plastic containers and send it to the refrigerator (freezer) until it is claimed.

Step 7: serve the brown broth.

After cooking, brown broth is slightly cooled and filtered. Then immediately use it for its intended purpose - cook soups, sauces, gravy or stew vegetables in it. Or pour it into a convenient clean dish, close tight-fitting lids and put in a refrigerator or freezer. In the first version, the broth is stored for 1 week, and in the second 1-2 months, after this period, the taste of the dish changes for the worse. Enjoy it!
Enjoy your meal!

Recipe Tips:

- to keep the broth longer in the refrigerator, you can pour it on top with a layer of melted pork or beef fat;

- in addition to black pepper and bay leaf, very often use allspice, dried dill, parsley and basil;

- a celery stalk will easily replace its root;

- a set of vegetables can be supplemented with a couple of uncut tomatoes and a whole salad pepper, they must be added to the pan 30 minutes before the broth is completely ready.