Brown Stock

A good, basic brown stock is made from chicken, veal, beef or game bones. The difference between a brown and a white stock is that with the brown version the bones and mirepoix are carmelized before being simmered, and a tomato product is added. These extra steps provide a rich, dark color and a more intense flavor. Yum!

Caramelizing

Do not wash or blanch the bones.

Procedure for Caramelizing Bones

1. Place the cut-up bones in a roasting pan. Do not overfill pan.
2. Roast the bones for 1 hour in a hot oven. Stir occasionally, making sure the bones brown thoroughly.
3. Transfer the roasted bones from the pan to the stockpot.

Procedure For Deglazing the Pan

1. Place the pan on the stove top over medium heat and add enough water to cover the bottom of the pan.
2. Stir and scrape the pan bottom to dissolve and remove all the caramelized materials while the water heats.
3. Pour the deglazing liquid over the bones in the stockpot.

Procedure For Caramelizing Mirepoix

1. Add a little of the reserved fat from the roasted bones to the roasting pan after it has been deglazed.
2. Saute the mirepoix, browning all the vegetables well and evenly without burning them.
3. Add the caramelized mirepoix to the stockpot.

Almost any tomato product can be used in a brown stock. The tomato product should be added to the stockpot when the mirepoix is added.

Recipe For Brown Stock

• Bones, 7 1/2 lbs. (veal or beef) cut in 3 to 4 inch pieces.
• Cold water, 6 qts.
• Mirepoix, 1 lb.
(a mixture of 50% onions, 25% carrots and 25% celery)
• Tomato paste, 4 oz.
• Sachet (ingredients tied in a cheesecloth bag):


• Bay Leaves, 1


• Dried Thyme, 1/4 tsp.


• Peppercorns, crushed, 1/4 tsp.


• Garlic cloves, crushed, 2


• Parsley stems, 6

Yield: 1 gallon

1. Place the bones in a roasting pan, and brown in a 375 degree F oven. Turn the bones occasionally.
2. Remove the bones and place them in a stockpot. Pour off the fat from the roasting pan and reserve it.
3. Deglaze the roasting pan with part of the cold water.
4. Add the deglazing liquor and the rest of the cold water to the bones, covering them completely. Bring to a boil and then simmer.
5. Add a portion of the reserved fat to the roasting pan and saute the mirepoix until evenly browned. Then add it to the simmering stock.
6. Add the tomato paste and sachet to the stock and simmer for 6 to 8 hours, skimming as necessary.
7. Strain, cool and refrigerate.

If you grocery store doesn't carry beef bones, ask the butcher to order some for you to pick up.

A good, basic brown stock is an essential part of any cook's repertoire, whether you are cooking for kings and queens or, even more importantly, your family.

Principles Of Stock Making
White
Fish
Vegetable
Court Bouillon

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