Rich and Savory Brown Stock
Create a hearty and flavorful foundation for your soups, sauces, and braises with this Rich and Savory Brown Stock. This classic, time-honored recipe captures the essence of robust beef bones combined with aromatic vegetables, herbs, and a touch of tomato, resulting in a deep, complex flavor profile. Perfect for enhancing your dishes, this stock can be made in large batches and frozen for future use, ensuring you always have a homemade touch in your cooking. Follow the detailed steps to achieve a perfectly balanced stock that's sure to impress anyone at your dining table.
5
Servings
74
Calories
12
Ingredients
Ingredients
beef or veal bones
5-6 lbs (cut into 3-4 inch pieces)
cold water
5-6 quarts (none)
onions
8 ounces (chopped medium)
carrots
4 ounces (cubed medium)
celery
4 ounces (cubed medium)
tomato puree
8 ounces (none)
bay leaf
1/2 (none)
thyme
1/8 teaspoon (dried)
peppercorns
1/8 teaspoon (whole)
parsley stems
3-4 (none)
whole clove
1 (none)
cheesecloth
1 piece (for sachet)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Arrange the cut bones in a roasting pan and place them in the hot oven to brown for about 30-45 minutes, turning occasionally until they are deeply browned.
3
Once browned, transfer the bones to a large stockpot and cover with cold water, bringing it gradually to a simmer over medium heat.
4
During the simmering process, skim any impurities that rise to the surface with a ladle.
5
Meanwhile, reserve the fat from the roasting pan. Deglaze the pan by adding a small amount of water, stirring well to loosen the browned bits, then add this liquid to the stockpot.
6
Prepare your mirepoix by tossing the chopped onions, cubed carrots, and celery in some of the reserved fat. Spread this mixture back into the roasting pan and brown it in the oven for another 30 minutes, or on the stovetop if you prefer.
7
Add the browned mirepoix and the tomato puree to the stockpot, stirring to combine.
8
Create a sachet by placing the bay leaf, thyme, peppercorns, parsley stems, and clove into a square of cheesecloth. Gather the corners, tie securely with string, leaving a long end to attach to the pot.
9
Submerge the sachet into the stockpot and tie the string to the pot handle for easy retrieval.
10
Continue to simmer the stock for 5-6 hours, adding additional water as needed to keep the bones submerged and skimming frequently.
11
Once finished, strain the stock through a china cap lined with several layers of cheesecloth into another container to remove the solids.
12
Allow the stock to cool in a cold water bath, then refrigerate, vented until fully cooled.
Nutrition Information
4g
Fat
7g
Carbs
8g
Protein
50mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Rich and Savory Brown Stock used for?
Rich and Savory Brown Stock serves as a hearty and flavorful foundation for your soups, sauces, and braises.
What are the primary ingredients for this stock?
The main ingredients include 5-6 pounds of beef or veal bones, onions, carrots, celery, tomato puree, and various herbs.
What temperature should the oven be for roasting the bones?
The oven should be preheated to 400°F (200°C) for roasting the bones.
How long should the bones roast in the oven?
The bones should be roasted for about 30-45 minutes until they are deeply browned.
How often should I turn the bones while roasting?
You should turn the bones occasionally during the roasting process to ensure even browning.
Why should I use cold water to start the stock?
Covering the bones with cold water and bringing it gradually to a simmer helps extract flavor and clarify the stock.
What should I do with the impurities that rise to the surface?
You should skim any impurities that rise to the surface using a ladle throughout the simmering process.
How do I deglaze the roasting pan?
Add a small amount of water to the roasting pan and stir well to loosen the browned bits, then add this liquid to the stockpot.
What vegetables make up the mirepoix for this recipe?
The mirepoix is made of chopped onions, cubed carrots, and cubed celery.
How is the mirepoix prepared before adding it to the stock?
Toss the vegetables in some of the reserved fat and brown them in the oven for another 30 minutes.
Can I brown the mirepoix on the stovetop instead of the oven?
Yes, you can brown the mirepoix on the stovetop if you prefer that method over the oven.
What is the purpose of adding tomato puree to the stock?
Tomato puree is added to the stockpot to contribute to the deep, complex flavor profile and rich color of the stock.
What items are included in the herb sachet?
The sachet contains a bay leaf, dried thyme, whole peppercorns, parsley stems, and a whole clove.
How do you make the sachet for the herbs?
Place the herbs into a square of cheesecloth, gather the corners, and tie it securely with string.
Where should the sachet string be attached?
Leave a long end of the string to tie to the pot handle, which allows for easy retrieval of the sachet.
How long does the brown stock need to simmer?
The stock should continue to simmer for 5 to 6 hours to develop its full flavor.
How much water should be added during the simmering process?
Add additional water as needed during simmering to ensure the bones always stay submerged.
What equipment is needed to strain the finished stock?
You should use a china cap lined with several layers of cheesecloth to strain the stock into a new container.
How should the stock be cooled after cooking?
Allow the stock to cool in a cold water bath, then refrigerate it vented until it is fully cooled.
Can this brown stock be frozen?
Yes, this stock can be made in large batches and frozen for future use.
What size should the beef or veal bones be cut into?
The bones should be cut into 3-4 inch pieces for optimal flavor extraction.
How many calories are in one serving of this stock?
Each serving contains approximately 74 calories.
What is the fat content per serving?
There are 4 grams of fat in one serving of the stock.
How much protein does this stock provide?
This recipe provides 8 grams of protein per serving.
Is there any sodium in this brown stock?
Yes, there is approximately 50mg of sodium per serving.
How many grams of carbohydrates are in a serving?
There are 7 grams of carbohydrates in each serving.
What type of pepper is used in the recipe?
The recipe calls for 1/8 teaspoon of whole peppercorns.
How many servings does this recipe yield?
This recipe is designed to produce 5 servings.
What is the amount of tomato puree required?
The recipe requires 8 ounces of tomato puree.
What specific herbs are mentioned in the ingredient list?
The ingredients include bay leaf, dried thyme, and parsley stems.