Brown Stock
 
Author:
Recipe type: Stocks and Foundation Sauces
Serves: 6 Cups
Ingredients
  • 2 pounds beef bones and trimmings
  • 2 pounds veal bones, cut up
  • 3 large carrots, scrubbed, unpeeled, and cut up
  • 3 large onions, quartered
  • 1 stalk celery, split
  • 1 clove garlic, crushed
  • 2 Tablespoons olive oil
  • 2 Cups hearty red wine
  • 1 bunch fresh parsley
  • several sprigs of fresh thyme
  • freshly ground black pepper to taste
  • 8 Cups water
Instructions
  1. Preheat the oven to 400 degrees F. Spread the bones, carrots onions celery and garlic in a roasting pan and sprinkle them with the oil.
  2. Roast, turning the bones from time to time until very well browned about 1 1/2 hours. Scrape the bones and vegetables into a large stock kettle. Add the remaining ingredients and simmer over low heat for 4 To 5 hours or longer skimming the foam from the surface from time to time. It is not difficult to make stock at home and the results are well worth the trouble.
  3. Far healthier and tastier than any kind of commercial stock base homemade stock produces sauces of infinitely higher quality as well. Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove. Then strain the stock through a cheesecloth lined strainer and allow it to cool. Skim off any fat and chill.
  4. Yield: About 6 cups.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.