Basic Brown Stock

Name: Basic Brown Stock
Ingredients: 4 pounds veal bones, such as knuckles and shin; 2 pounds short ribs or oxtail (optional; add 3 more pounds of veal bones if not using); 3 tablespoons sunflower or other neutral-tasting oil; 2 tablespoons tomato paste; 2 onions, unpeeled and quartered; 2 celery stalks, each cut into thirds; 2 carrots, peeled and cut into 2-inch pieces; 4 garlic cloves; 1 cup water or red wine; 6 sprigs flat-leaf parsley; 4 sprigs thyme; 2 dried bay leaves; 2 teaspoons whole black peppercorns

13 ingredients

26 steps

Ingredients

4 pounds veal bones, such as knuckles and shin
2 pounds short ribs or oxtail (optional; add 3 more pounds of veal bones if not using)
3 tablespoons sunflower or other neutral-tasting oil
2 tablespoons tomato paste
2 onions, unpeeled and quartered
2 celery stalks, each cut into thirds
2 carrots, peeled and cut into 2-inch pieces
4 garlic cloves
1 cup water or red wine
6 sprigs flat-leaf parsley
4 sprigs thyme
2 dried bay leaves
2 teaspoons whole black peppercorns

Directions

1

Roast bones and vegetables Heat oven to 400F.
2

Arrange bones and beef in a single layer in a large heavy roasting pan.
3

Drizzle with the oil and turn to coat.
4

Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes.
5

Remove from oven, add tomato paste, and stir to combine.
6

Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well.
7

Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
8

Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard.
9

Set the pan over two burners.
10

Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig.
11

1.1, boil until liquid is reduced by half, about 3 minutes.
12

Pour everything into the stockpot.
13

Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches.
14

Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface).
15

Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
16

Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids.
17

Stock will be dark brown.
18

Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers.
19

Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.
20

Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
21

Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste.
22

Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts).
23

Bring to a boil, then reduce heat to a gentle simmer.
24

Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently.
25

Strain, chill, and store as directed above.
26

Makes 2 1/2 quarts.