Brown Stock
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
41
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400°F
2
Oven for 25 minutes
3
Add the onions and the carrots, roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well, and transfer it with a slotted spoon to a stockpot or kettle
4
Pour off any fat from the pan, add 2 cups water, and deglaze the pan over high heat, scraping up the brown bits
5
Add the liquid to the pot with 14 cups cold water and bring the liquid to a boil, skimming the froth
6
Add 1/2 cup cold water and bring the mixture to a simmer, skimming the froth
7
Add the celery, the garlic, the parsley, the salt, the thyme, and the bay leaf and simmer the mixture for 4 hours
8
If a more concentrated flavor is desired, boil the stock until it is reduced to the desired concentration
9
Strain the stock through a fine sieve into a bowl and let it cool to warm
10
Chill the stock and remove the fat
11
The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months
12
Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400°F
13
Oven for 25 minutes
14
Add the onions and the carrots, roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well, and transfer it with a slotted spoon to a stockpot or kettle
15
Pour off any fat from the pan, add 2 cups water, and deglaze the pan over high heat, scraping up the brown bits
16
Add the liquid to the pot with 14 cups cold water and bring the liquid to a boil, skimming the froth
17
Add 1/2 cup cold water and bring the mixture to a simmer, skimming the froth
18
Add the celery, the garlic, the parsley, the salt, the thyme, and the bay leaf and simmer the mixture for 4 hours
19
If a more concentrated flavor is desired, boil the stock until it is reduced to the desired concentration
20
Strain the stock through a fine sieve into a bowl and let it cool to warm
21
Chill the stock and remove the fat
22
The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months