Prep 15 mins
Cook 0 mins
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.
- 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.
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.
This recipe didn't explain what to do with the ingredients once they were sliced up...