Brown Stock
Author: Kitchens
  • 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
  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.
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