Brown Stock

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Title: Brown Stock
Yield: 8 Servings
Categories: Soups, Stews


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