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Brown Stock
| Recipe Submitted by: |
Mike Bersell |
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| Categories: |
Sauces |
| Yield: |
4 gallons |
| Ingredients |
Amount |
Method |
| Beef Bones |
25 lbs. |
Cut bones to expose marrow. Place in a large
roasting pan and brown in 350°
oven,
turning to insure even browning. Place
browned
bones in large stock pot and cover
with water.
Drain excess grease from roasting pan and
reserve. Deglaze pan with water, scrapping
sides well, and add to stock pot. Bring to
a boil. Reduce heat and simmer for 4 hours.
Saute onions, carrots, and celery in
reserved
beef fat and add to stock along with
remaining
ingredients. Simmer for 3 more hours.
Strain stock through cheesecloth and
quick-chill.
|
| Water |
6 gallons |
| Onions |
2 lbs. |
| Carrots |
1 lbs. |
| Celery |
1 lbs. |
| Tomatoes |
12 each |
| Thyme, fresh |
1 Tbl. |
| Black Peppercorn |
1 tsp. |
| Cloves, whole |
7 each |
| Parsley stems |
1 bunch |
| Salt |
2 Tbl. |
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| Chef's Tips: |
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| Skim stock throughout cooking process. Do
not allow to boil for extended period of
time. |
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