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.