Brown stock
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef Bones And Trimmings |
| 2 | pounds | Veal Bones, Cut Up |
| 3 | larges | Carrots, Scrubbed, Unpeeled, and |
| Cut Up | ||
| 3 | larges | Onions, Quartered |
| 1 | Stalk Celery, Split | |
| 1 | Clove Garlic, Crushed | |
| 2 | tablespoons | Olive Oil |
| 2 | cups | Hearty Red Wine |
| 1 | bunch | Fresh Parsley |
| Several Sprigs Of Fresh Thyme | ||
| Freshly Ground Black Pepper To | ||
| Taste | ||
| 8 | cups | Water |
| Preheat the oven to 400 degrees F. Spread the bones, | ||
| Carrots, onions, celery, and garlic in a roasting pan and | ||
| Sprinkle them with the oil. Roast, turning the bones from | ||
| Time to time, until very well browned, about 1 1/2 hours. | ||
| Scrape the bones and vegetables into a large stock kettle. | ||
| Add the remaining ingredients and simmer over low heat for | ||
| 4 | To 5 hours, or longer, skimming the foam from the | |
Directions
It is not difficult to make stock at home, and the results are well worth the trouble. Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well. Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove.
surface from time to time. Then strain the stock through a cheesecloth lined strainer and allow it to cool. Skim off any fat and chill.
Yield: About 6 cups.
From The Complete Book Of Sauces by Sallie Y. Williams