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Classic Brown Stock

 

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.
24

Yield

32

servings

Prep

30

min

Cook

8

hrs

Ready

8

hrs

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

Ingredients

12 pounds beef soup bones
*
12 quarts water
*
1 pound onions
8 ounces carrots
8 ounces celery
16 ounces tomato purée (passata)
1 each bay leaves
*
¼ teaspoon thyme
*
¼ teaspoon peppercorns
*
6 each parsley leaves
*
2 each cloves
*

Directions

Cut bones into 3 to 4 inch pieces with a meat saw.

Place bones in a roasting pan.

Place pan of bones into a 400℉ (200℃) oven, until browned.

Remove bones from pan and place into a stockpot.

Cover with cold water and place over a moderate flame.

Bring to a gentle simmer, and skim carefully.

Drain roasting pan, reserving fat.

Set roasting pan over a medium flame and deglaze with water.

Add to the stockpot.

Toss the mirepoix with the reserved fat and brown in the oven.

Remove from the oven and add to the stockpot.

Tie the seasonings into a sachet with a piece of cheesecloth. Add the sachet and tomatoes to the stockpot.

Continue to simmer for a total of 6 to 8 hours.

Adding water as needed to keep bones covered strain through a chinois or cheesecloth.

Cool quickly with ice or in a vented water bath.

Cover and chill.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 130% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 14% Vitamin C 5%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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