Over the weekend I attempted a brown beef stock for the first time.
I roasted (from frozen) a couple of kilos of beef bones in the oven for an hour or so until they were a deep brown colour all over.
I drained off the fat that had collected in the oven dish, deglazed with water and added this and the bones into a stockpot with an additional 2 litres of water, roughly chopped onions, carrots and celery, a few sprigs of thyme, a couple of bay leaves and a few black peppercorns.
The stock was brought to the boil and then left to simmer for 3 hours over a low heat. When I strained the stock, it was a yellowy tan colour and not the dark brown that I had been hoping for.
What did I do wrong?