Brown Stock (beef &/or veal)

from my LTC class 1.23.2018

6 lbs. beef &/or veal bones (suitable for stock)

*good place to get bones in Los Angeles is: whole foods, Gelson's Market, Bristol farms or your local butcher.

Place bones on a roasting pan & roast in a pre-heated 400 degree oven for 1& 1/2  hours.

Place roasted bones in a stock pot large enough to be half way full with bones.

Deglaze roasting pan with one cup red wine. Add all the deglazed bits to the stock pot.

Add to to stock pot:
2 carrots, cut into quarters
2 celery ribs, cut into quarters
2 onions, browned (see below photo)

1 small bunch thyme
6 peppercorns
1 bay leaf

To Brown onions:

Cut onions in half (through the equator). rub cut side with oil.

Place onions, cut side down in heavy sauté pan. Allow the onions to thoroughly brown on the cut side. Add browned onions to stock pot. **You can also, deglaze the onion pan with 1/2 cup red wine. (optional)

Fill the stock pot up with cold water, allowing 2-inches of space from the top of the pot.

Simmer the stock for five hours (on VERY low heat)

Cool for about an hour. Strain & Store.

Stock can be refrigerated for 4 days or can be frozen for 4 months.

**the roasted & simmering of the stock can be divided into a two-day process, refrigerating the roasted bones overnight. 


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