Recipe

Basic Brown Stock Recipe

	Twill10 / All my dishes 1 month, 4 weeks ago Beef stock Prep:45m Cook:8m Servings:100	Twill10
	basic stock

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twill10

Ingredients

I have had requests for this so here it goes:

Basic Brown Stock

10-12 lb Bones veal or beef cut in 3 to 4 inch pieces (reserve some fat if possible)

10-12 qt cold water

Mirepoix which is:

1 lb onion chopped

8 oz carrot chopped

8 oz celery chopped

Then you will need 1 lb tomatoes or tomato puree

1 Sachet which is:

1 bay leaf

1/4 tsp thyme

1/4 tsp peppercorns

6-8 parsley stems

2 whole cloves

wrap these items in cheese cloth and tie off and attach a string so it can be retrieved easily when done.

Directions

Directions:

Take bones and spread with tomato puree on a roasting pan and cook in the oven at 400 degrees and brown well.

If you have some onion peels put them around the bones, more flavor.

Take bones and place in large stock pot and cover with water.Add Mirepoix and tomato product to roasting pan with the reserved fat and bake in oven at 400 degrees and brown well. Add to stock pot after roasting.

Deglaze roasting pan with some water and put in that stock pot bring to a simmer and skim. Continue to simmer. Add Mirepoix ,tomato product and sachet ( Put sachet in stock pot and tie the string to stock pot handle to retrieve easily) to stock pot simmer for 6-8 hours.

Skim when needed. Add water as needed to keep bones covered with water.

After cooking strain through several layers of cheesecloth lined in a china cap (strainer) and cool down using a cold water bath ( simply put stock pot in a sink filled with water and ice and cool).

Refrigerate and use as need .

You can make a Glaze which is very concentrated stock, it is a glaze when dipping a spoon into the stock it will coat a spoon. You dont need much Glaze because they are strong.

You can make chicken stock like this just don't brown the bones or mirepoix.

If you don't use the stock very fast use an old ice tray and freeze in cubes for later use.

I made stock weekly in almost every restaurant I have worked in. If you try it you well not go back to bases or canned stock, unless you have no choice.

You can make the canned bases better by using mirepoix.

later,

tom

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