Basic Brown Stock

Total Time: 6 hrs 40 mins Preparation Time: 40 mins Cook Time: 6 hrs

Ingredients

• 5 -6 lbs beef bones (veal or beef)
• 5 -6 quarts cold water
• 8 ounces onions, chopped med
• 4 ounces carrots, cubed medium
• 4 ounces celery, cubed medium
• 8 ounces tomato puree
• 1/2 bay leaf
• 1/8 teaspoon thyme
• 1/8 teaspoon peppercorn
• 3 -4 parsley stems
• 1 whole clove
• cheesecloth

Recipe

• 1 bones should be cut into 3 to 4 inch pieces.
• 2 place the bones in a roasting pan in a hot oven (400 f/200 c) and brown them well.
• 3 remove bones from pan and place in a stock pot.
• 4 cover with water and bring to a simmer.
• 5 simmer, skimming impurities from top of water as they rise.
• 6 drain and reserve the fat from the roasting pan.
• 7 deglaze* the pan with water and add to the stockpot.
• 8 mirepoix.
• 9 toss the onions, carrots and celery in some of the reserved fat, add to the roasting pan and brown well in the oven.
• 10 (browning may be done on top of the stove if desired) add the browned mirepoix and the tomato puree to the stock pot.
• 11 continue to simmer.
• 12 prepare the sachet by placing the bay leaf, thyme, peppercons, parsley stems and whole clove in a square of cheese cloth.
• 13 tie with a string, leaving one end of the string long enough to tie to the stockpot handle.
• 14 add the sachet to the stockpot.
• 15 tie the string to the stockpot handle.
• 16 continue to simmer the stock for a total cooking time of 5-6 hours, skimming the surface as necessary.
• 17 add water as needed to keep bones covered.
• 18 strain through a china cap lined with several layers of cheesecloth.
• 19 cool the stock, vented, in a cold water bath and then refrigerate.
• 20 *todeglaze the pan, carefully add a little water to the warm pan, stirring to loosen the bits of meat and bone left in the pan.