
Recipe Name: Brown Stock
| Preparation time | - |
| Cooking time | - |
| Serving | - 2 |
INGREDIENTS
| Bones and mutton | ||
| Knuckles | 100g | |
| Water | 3-4Cup | |
| Sliced onion | 10 g | |
| Carrots | 10 g | |
| Turnip | 10 g | |
| Bay leaves | 1 | |
| Salt | 1/2 tsp | |
| Pepper | 1-2 pepper corns |
METHOD
- Break bones and chop meat into small pieces. Add water and other ingredients and pressure cook for 20 minutes.
- Strain through a colander to remove the solids.
- Cool the stock and remove the solid fat from top.
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Nutrition Facts
| Serving Size | 1 cup | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 55 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 36 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs


