My Brown Stock
List of Ingredients
This smells so good cooking that Dick is almost disappointed he can't eat the bones.
To prepare bones, buy several pounds of nearly BARE beef bones. Place bones on heavy foil in a large baking pan. Bake at 400 for 2 hours. Bones will be a lovely deep brown.
Place bones in large soup kettle. Add about 1 quart water and 1/4 cup dry red wine for each pound of bones, making sure that bones are completely immersed. Add 2-3 large onions, 1 bunch carrots (5-6) scrubbed and cut into small pieces, 3-4 stalks celery with leaves. Add no salt, but use other seasonings as desired.
Simmer 8 hours.
Strain broth into large container. [We often blend the vegetables and use to thicken some soup or make a gravy.] Cover and refrigerate until ready to use. Broth will probably keep up to a week in the refrigerator. Scrape off fat layer before reheating. I've learned that the fat layer acts as a preservative, so I don't lift it until I'm ready to use the stock.
Recipe
If freezing, reduce by straining and simmering until you have only about 2 cups remaining. Freeze in ice cube trays. When reheating, reconstitute by adding water.
Notes: I sometimes use the a cube or two to flavor gravy.
When pureeing the vegetables, remember that they have more fat than may be visible.
|
|
member logon
