Brown Stock

Brown Stock
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Brown Stock

Brown stock actually can be made with almost any type of bones. Most cooks use beef bones, but the stock gets a dark coloring and caramelized flavor from roasting the bones before boiling. Often, home cooks make brown stock from the leftovers of a prime rib roast or other roasted-meat meal. Reduced brown stock, with a touch of tomato paste or tomato puree, is essential for sauce espagnole, one of the five “mother sauces” of classical French cooking.
Makes about 1 gallon
  • 5 pounds beef bones (ribs, neck bones, knuckle bones)
  • 1 large onion, quartered
  • 5 ribs celery, chopped
  • 4 carrots, chopped
  • 3 medium onions, chopped
  • 1 parsnip, chopped
  • 1 large tomato, quartered
  • 2 cloves garlic, halved
  • 2 bay leaves
Preheat oven to 400 degrees F. Place bones and quartered onion in a large roasting pan and roast for 1 hour, repositioning occasionally, until bones are well-browned but not burnt. 
Remove from oven and place bones and onion in a large stock pot. Add celery, carrots, chopped onion, parsnip, tomato, garlic, and bay leaves.
Fill the pot with cold water to cover the bones. Bring to a boil, then reduce heat to medium-low. Simmer the stock for 6 hours, then remove from heat.
Strain stock through a cheesecloth-lined strainer into a bowl. Let stand, stirring occasionally, until cooled. Chill stock and remove any fat that congeals at the top. Use as needed in recipes, or freeze for later use.
Belinda Hulin Crissman
Belinda Hulin Crissman
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