Brown Sauce

Name: Brown Sauce
Ingredients: 5 pounds veal knuckle and marrow bones or 4 pounds veal bones and 1 pound chicken bones; 2 cups onion, coarsely chopped; 2 cups carrot, coarsely chopped; 2 cups celery, coarsely chopped; 1 tablespoon peppercorns, crushed; 2 bay leaves; 2 cloves garlic, crushed; 1 teaspoon thyme; 1 cup parsley leaves and stems; 2 ripe tomatoes, chopped; 2 cups dry red wine

11 ingredients

15 steps

Ingredients

5 pounds veal knuckle and marrow bones or 4 pounds veal bones and 1 pound chicken bones
2 cups onion, coarsely chopped
2 cups carrot, coarsely chopped
2 cups celery, coarsely chopped
1 tablespoon peppercorns, crushed
2 bay leaves
2 cloves garlic, crushed
1 teaspoon thyme
1 cup parsley leaves and stems
2 ripe tomatoes, chopped
2 cups dry red wine

Directions

1

Preheat the oven to 400F.
2

Wash the bones under cold running water and drain.
3

In a roasting pan large enough to hold them, brown the bones in the oven, turning them every 30 minutes, for a total of 2 1/2 hours.
4

Scatter the vegetables over the bones for the last 20 minutes of roasting.
5

The bones should be deep brown in color.
6

Transfer the bones and vegetables from the roasting pan to a stockpot.
7

Pour 1 quart of water into the roasting pan and deglaze, scraping the brown bits that stick to the bottom of the pan.
8

Pour the liquid into the stockpot.
9

Add the remaining ingredients and enough water to cover by several inches.
10

Bring the stock to a boil and reduce the heat to low.
11

Simmer, occasionally skimming the foam from the surface, for 8 to 10 hours.
12

Line a strainer with a double thickness of dampened cheesecloth or a clean cotton towel.
13

Place the strainer into a clean pot and ladle the stock into the strainer.
14

Discard the solids and allow the stock to cool completely.
15

Cover and refrigerate for up to 3 days, or freeze indefinitely in small containers.