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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.
113

Yield

24

servings

Prep

30

min

Cook

4

hrs

Ready

6

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 1954% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 30% Vitamin C 8%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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