Beef, Soups and Stews

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
  • BOUQUET GARNI: ~
  • 6 sprigs Parsley
  • 1 teaspoon Thyme
  • 1 large Bay leaf
  • 7 Peppercorns
  • 2 Unpeeled garlic cloves, tied in
  • ~ A double thickness of cheesecloth

    • 1. Preheat the oven to 450º. 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.

    2. 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.

    3. 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.

    4. 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.

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

    Makes 4 to 5 quarts.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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