Brown Stock is a stock made from the bones or scraps from beef or veal. The standard recipe is as follows:
Yield: 2 gal.
|Beef or Veal Bones||15 lbs.|
|Cold Water||3 gal.|
|Tomato Paste||8 oz.|
|:Peppercorns, crushed||1/2 tsp.|
|:Garlic Cloves, crushed||3|
1 Caramelize the Bones in a Roasting Pan.
2 Put the Bones in a Stock Pot. Drain the Fat off and save it.
3 Deglaze the pan with some of the water, then pour all the water in the Stock Pot, completely submerging the Bones.
4 Bring the Water to a Boil, then lower to a Simmer.
5 Saute the mirepoix in some of the fat, then add to the Stock.
6 Add the Tomato Paste and the Sachet and continue to Simmer for six to eight hours.
7 Strain the Stock, then cool and refrigerate. The Stock will safely last a week.