Brown Stock

Name: Brown Stock
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

12 ingredients

9 steps

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

1

Preheat the oven to 400F (200C).
2

Spread the bones, carrots, onions, celery, and garlic in a roasting pan and sprinkle them with the oil.
3

Roast, turning the bones from time to time, until very well browned, about 1 1/2 -hours.
4

Scrape the bones and vegetables into a large stock kettle.
5

Add the remaining ingredients and simmer over low heat for 4 to 5 hours, or longer, skimming the foam from the surface.
6

Then strain the stock through a cheesecloth lined strainer and allow it to cool.
7

It is not difficult to make stock at home, and the results are well worth the trouble.
8

Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well.
9

Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove.