Basic brown stock

 Basic brown stock
6 kg bones, veal or beef
Cold water
500 g onion, chopped
250 g carrots, chopped
250 g of celery, chopped
500 g tomatoes or tomato puree
1 bay leaf
1/4 theme
1 g peppercorns
8 parsley stems
2 whole cloves
Procedure 👇
1. Review instructions for stock preparation (pp. 106-108).
2. If bones are whole, cut into 3- to 4-inch (8-10 cm) pieces with a meat saw.
3. Place the bones in a roasting pan in a hot oven (400°F/ 200°C) and brown them well.
4. Remove bones from pan and place in a stock pot. Cover with water and bring to a simmer. Skim and let stock continue to simmer.
5. Drain and reserve the fat in the roasting pan. Deglaze the pan with water and add to the stock pot.
6. Toss the mirepoix with some of the reserved fat and brown well in the oven.
7. Add the browned mirepoix, the tomato product, and the sachet to the stock pot.
8. Continue to simmer for a total cooking time of 6 to 8 hours, skimming the surface as necessary. Add water as needed to keep bones covered.
9. Strain through a china cap lined with several layers of cheesecloth.
10. Cool the stock, vented, in a cold water bath and refrigerate.
Amr Halawa

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