Prep 40 mins
Cook 6 hrs
A basic brown stock to use as a base for soups, stews and brown sauces.
- 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
- Bones should be cut into 3 to 4 inch pieces.
- Place the bones in a roasting pan in a hot oven (400 F/200 C) and brown them well.
- Remove bones from pan and place in a stock pot.
- Cover with water and bring to a simmer.
- Simmer, skimming impurities from top of water as they rise.
- Drain and reserve the fat from the roasting pan.
- Deglaze* the pan with water and add to the stockpot.
- Toss the onions, carrots and celery in some of the reserved fat, add to the roasting pan and brown well in the oven.
- (Browning may be done on top of the stove if desired) Add the browned mirepoix and the tomato puree to the stock pot.
- Continue to simmer.
- Prepare the sachet by placing the bay leaf, thyme, peppercons, parsley stems and whole clove in a square of cheese cloth.
- Tie with a string, leaving one end of the string long enough to tie to the stockpot handle.
- Add the sachet to the stockpot.
- Tie the string to the stockpot handle.
- Continue to simmer the stock for a total cooking time of 5-6 hours, skimming the surface as necessary.
- Add water as needed to keep bones covered.
- Strain through a china cap lined with several layers of cheesecloth.
- Cool the stock, vented, in a cold water bath and then refrigerate.
- *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.