Brown Stock
Homemade beef stock is always the best, it's full of flavor and it's super tasty. It gives the dish you are making tons of yummy taste.
Yield
24 servingsPrep
30 minCook
4 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef soup bones
and trimmings |
*
|
| 2 | pounds |
veal bones
cut up |
* |
| 3 | each |
carrots
scrubbed, peeled and cut up |
|
| 3 | each |
onions
large, quartered |
|
| 1 | each |
celery stalks
split |
|
| 1 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | cups |
wine
hearty |
*
|
| 1 | bunch |
parsley leaves
fresh |
|
| 1 | x |
thyme
fresh sprigs, several |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 8 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef soup bones
and trimmings |
*
|
| 907.2 | g |
veal bones
cut up |
* |
| 3 | each |
carrots
scrubbed, peeled and cut up |
|
| 3 | each |
onions
large, quartered |
|
| 1 | each |
celery stalks
split |
|
| 1 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
olive oil
|
|
| 473 | ml |
wine
hearty |
*
|
| 1 | bunch |
parsley leaves
fresh |
|
| 1 | x |
thyme
fresh sprigs, several |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1.9 | l |
water
|
|
Directions
Preheat the oven to 400℉ (200℃).
Spread the bones, carrots, onions, celery, and garlic in a roasting pan and sprinkle them with the oil.
Roast, turning the bones from time to time, until very well browned, about 1½ -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.
Then strain the stock through a cheesecloth lined strainer and allow it to cool.
It is not difficult to make stock at home, and the results are well worth the trouble.
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.
