Brown stock is the base liquid for a wide variety of delicious soups and sauces like demi-glaze. It's also used for stews and gravies. A key to good home cooking is learning to make good basic stocks. This recipe is straightforward although time
consuming. It makes enough stock for use in several other recipes.
Brown Stock
- 4 pounds beef bones, sawed into 2-inch pieces
- 3 onions, quartered
- 2 cups water
- Additional 16 cups water
- 3 carrots, quartered
- 3 celery stalks, quartered
- 5 unpeeled garlic cloves
- 7 long parsley sprigs
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Preheat oven to 400 degrees. Roast beef bones for 25 minutes.
- Add onions and carrots and roast for 30 minutes, until browned.
- Transfer bones and vegetables to an 8 quart stock pot.
- Skim fat from roasting pan and place on stove top on high heat.
- Add 2 cups water and deglaze the pan, scraping up any brown bits.
- Add this liquid to the stock pot with 15 cups cold water and bring the liquid to a boil.
- Skim froth.
- Lower heat to a simmer.
- Add celery, garlic, parsley, salt, thyme and bay leaf.
- Simmer the mixture for 4 hours, skimming occasionally.
- Strain stock through a fine sieve and let cool.
- Chill stock. Remove fat.
Keeps refrigerated for 1 week, keeps frozen for 3 months. Makes about 10 cups.
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