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Brown Stock




Source of Recipe


link


Recipe Introduction


This deep amber, flavorful brown stock forms the
basis for many sauces.


Recipe Link: http://www.cebsys.com/fmkit3/001305.htm

List of Ingredients




Brown Stock

6 pounds Beef shin with bones
6 pounds Veal bones
6 Carrots, cut 2"
3 Onions,unpeeled, halve and each
6 cloves Garlic
3 Leeks, white part only
2 Celery ribs with leaves, cut 2"
1 small White turnip
2 cups Tomatoes, coarsely chopped
make a bouquet garni:
6 sprigs Parsley
1 teaspoon Thyme
1 large Bay leaf
7 Peppercorns
2 Unpeeled garlic cloves
- tie all in a double thickness of cheesecloth

Preheat the oven to 450 degrees F. Place the meat
and bones in a large roasting panin 1 or 2 layers,
or in 2 roasting pansif necessary. Bake, uncovered,
for 30 minutes. Halve the onions and insert a clove
of garlic into each halve. Add the carrots and
onions w/garlic and bake, turning occasionally,
until the bones are deep brown but not charred,
30 to 60 minutes longer.
Transfer the bones and vegetables to a large stockpot.
Pouroff and discard any fat from the roasting pan.
Add 2 to 3 cups of cold water to the pan and deglaze
over medium heat, scraping up any browned particles
that cling to the bottom. Pour the liquid into the
stockpot, add enough additional cold water to cover
the bones--about 4 quarts--and bring the water slowly
to a simmer over low heat; to insure a clear stock, this
slow heating should take about 1 hour. Skim off all the
scum that rises to surface.
Split leeks lengthwise and quarter. Add the leeks,
celery, turnip, tomatoes, the bouquet garni and enough
additional water to cover. Simmer partially covered
over low heat for 5 to 8 hours, skimming the surface
occasionally. Add additional water to cover asnecessary.
Carefully ladle the stock into a large bowl through a
colander lined with several thicknesses of dampened
cheesecloth. Do not press on the bones and vegetables,
or the resulting stock will be cloudy. Refrigerate,
uncovered, overnight then remove any fat from the
surface. The stock may be refrigerated for 3 to 4 days,
then reboiled, or frozen for several months.
Makes 4 to 5 quarts.

Recipe