Recipe by Julesong
This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission.
Top Review by TapestryThreads
Mirepoix was listed as an ingredient in another recipe I wanted to make, and I'd never heard of it, so I was happy to find this recipe explaining exactly what it is and how to use it. I appreciate the clear directions and information regarding how it's used differently for beef, pork, chicken, fish, and vegetable stock. In response to the previous 1-star review (which seemed rather extreme): the recipe description does say, "Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics." As with the recipe that brought me here, I think you'll find specific cooking directions elsewhere. This one just tells you how to make the recipe ingredient called mirepoix.
Directions See How It's Made
- Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
- Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
- Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
- Beef: stock in about 15-20 hours.
- Pork: stock in about 12-15 hours.
- Chicken: stock in about 5-7 hours.
- Vegetable: stock in about 2-4 hours.
- Fish: stock in about 45 minutes.