Brown Stock

Title:
Brown Stock

Yield:
8 Servings

Categories:
Soups,
Stews




Ingredients:





     3 lb Veal or beef bones, sawed


          -into 2" pieces


     2 lb Stew beef, cut into; 1 1/2


          -inch cubes


     2    Unpeeled onions; quartered


     2    Carrots; halved


     2    Ribs celery; halved


     4    Unpeeled garlic cloves


     6    Long parsley sprigs


     1 ts Salt


   1/2 ts Dried thyme; crumbled


     1    Bay leaf






 Spread the bones and the beef in a flameproof roasting pan and roast them


 in a preheated 400 oven for 25 minutes. Add the onions and the carrots,


 roast the mixture, stirring once or twice, for 30 minutes more, or until it


 is browned well. Transfer contents with a slotted spoon to a stockpot or


 kettle.  Pour off any fat from the pan, add 2 cups water, and deglaze the


 pan over high heat, scraping up the brown bits. Add the liquid to the pot


 with 14 cups of cold water and bring the liquid to a boil, skimming the


 froth. Add 1/2 cup cold water and bring the mixture to a simmer, skimming


 the froth. Add the celery, the garlic, the parsley, the salt, the thyme,


 and the bay leaf and simmer the mixture for 4 hours. If a more concentrated


 flavor is desired, boil the stock until it is reduced to the desired


 concentration. Strain the stock through a fine sieve into a bowl and let it


 cool to warm. Chill the stock and remove the fat. Makes about 8 cups.


 Posted to EAT-L Digest 01 Sep 96


 


 Date:    Mon, 2 Sep 1996 20:02:54 -0400


 


 From:    Laura Hunter