Basic Brown Stock

BASIC BROWN STOCK

Basic Brown Stock

Basic Brown Stock

A basic beef stock is always good to have on hand for a variety of cooking needs. Needing a demiglace for a dish I was preparing, I decided on some roll it your own stock instead of purchasing a box of beef stock. To my taste, it was a lot deeper in color and flavor. A couple of caveat’s are in order if you are going to duplicate this recipe. The first being is this takes a while to make so advanced preparation is advised. Second, is this makes a lot of stock so having some plastic containers to store it in manageable portions is also highly advised.


 RECIPE

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BASIC BROWN STOCK
A rich home made brown beef stock suitable for sauces and soups.
Basic Brown Stock
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Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 330 minutes
Servings
Ingredients
  • 3 lbs beef bones sawed into 1 -2 inch pieces
  • 1/3 cup tomato paste
  • 1 cup onions chopped
  • 1/2 cup celery chopped
  • 1/2 cup Carrot chopped
  • 1 cup red wine
  • 10 ea pepper corns
  • 3 ea peeled garlic cloves
  • 3 ea Bay Leaves
  • 1/2 tsp dried thyme
  • 1 ea Salt to taste
  • 1 ea Pepper to taste
  • 6 qts water
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 330 minutes
Servings
Ingredients
  • 3 lbs beef bones sawed into 1 -2 inch pieces
  • 1/3 cup tomato paste
  • 1 cup onions chopped
  • 1/2 cup celery chopped
  • 1/2 cup Carrot chopped
  • 1 cup red wine
  • 10 ea pepper corns
  • 3 ea peeled garlic cloves
  • 3 ea Bay Leaves
  • 1/2 tsp dried thyme
  • 1 ea Salt to taste
  • 1 ea Pepper to taste
  • 6 qts water
Basic Brown Stock
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat Oven to 350 degrees.
  2. Place bones in a 12" cast iron skillet and roast for 1 hour.
  3. Remove from oven and and brush bones well with tomato the paste.
  4. Lay the vegetables on top of the bones, and return to the oven for 30 minutes.
  5. Remove from oven, transfer bones and vegetables to a large stockpot or Dutch Oven.
  6. Place skillet on stove top on medium and deglaze with the wine scraping bottom of skillet.
  7. Add the deglazed mixture to the stock pot.
  8. Add peppercorns, garlic, bay leaves, and thyme. Season with salt and pepper.
  9. Bring to a boil, reduce heat, and simmer for 4 hours.
  10. Strain the liquid, discarding the bones and vegetables.
  11. Divide the stock into smaller containers, cool, and freeze till needed.
Recipe Notes

Use a good drinkable red wine for the deglazing. A nice claret might work, but don't use a real heavy red. Any excess fat can be skimmed off the top when it's finished before it's frozen. This takes a while to prepare, so I would recommend advanced preparation.

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