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.
Mirepoix 3 lbs.
Tomato Paste 8 oz.
 :Bay Leaves 2
 :Thyme 1/2 tsp.
 :Peppercorns, crushed 1/2 tsp.
 :Garlic Cloves, crushed 3
 :Parsley Stems 12

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.

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