Classic Brown Stock
A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in. 28
beef soup bones
tomato purée (passata)
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.