Basic Brown Stock

10-12 lb 10-12 qt

Metric

Ingredients

Bones: veal or beef Water, cold

Procedure

1. Review instructions for stock preparation (p. 156).

2. If bones are whole, cut into pieces, 3-4 inches (8-10 cm) long, with a meat saw.

3. Place the bones in a roasting pan in a hot oven (400°F/200°C) and brown them well.

4. Remove bones from pan and place in a stockpot. Cover with water and bring to a simmer. Skim and let stock continue to simmer.

5. Drain and reserve the fat in the roasting pan. Deglaze the pan with water and add to stockpot.

Mirepoix:

6.

Toss the mirepoix with some of the reserved fat and brown well in the oven.

1 lb

500 g

Onion, chopped

7.

Add the browned mirepoix, the tomato product, and the sachet to the

8 oz

250 g

Carrot, chopped

stockpot.

8 oz

250 g

Celery, chopped

8.

Continue to simmer for a total cooking time of 6-8 hours, skimming the

1 lb

500 g

Tomatoes or tomato

surface as necessary. Add water as needed to keep bones covered.

puree

9.

Strain through a china cap lined with several layers of cheesecloth.

Sachet:

10.

Cool the stock, vented, in a cold-water bath, and refrigerate.

1

1

Bay leaf

14 tsp

1 mL

Dried thyme

14 tsp

1 mL

Peppercorns

6-8

6-8

Parsley stems

2

2

Whole cloves

Calories, 2; Protein, .2 g; Fat, .1 g (43% cal.); Cholesterol, 1 mg; Carbohydrates, .1 g; Fiber, 0 g; Sodium, 2 mg.

Per 1 ounce:

Calories, 2; Protein, .2 g; Fat, .1 g (43% cal.); Cholesterol, 1 mg; Carbohydrates, .1 g; Fiber, 0 g; Sodium, 2 mg.

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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