Best Basic Brown Stock Recipes

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BASIC BROWN STOCK



Basic Brown Stock image

Make and share this Basic Brown Stock recipe from Food.com.

Provided by Chef Shadows

Categories     Stocks

Time 14h15m

Yield 5 quarts

Number Of Ingredients 4

5 lbs soup bones, Bare rendering, sawed in 2 inch pieces
1 bunch carrot, unpeeled and chopped
3 yellow onions, unpeeled and chopped
1 head celery, chopped

Steps:

  • Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
  • Put bones in soup pot.
  • Add 1 quart of water for each pound of bones.
  • For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
  • Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
  • Add water if needed.
  • DO NOT ADD SALT!
  • Strain the stock and store in fridge.
  • A layer of fat will form on top.
  • Leave this in place to help seal the stock from air until ready to use.
  • This stock will be gelatinous.
  • If not using all in several days, I place some in vaccum bags and seal for freezing.

Nutrition Facts : Calories 41.8, Fat 0.2, SaturatedFat 0.1, Sodium 79.4, Carbohydrate 9, Fiber 2.7, Sugar 4.6, Protein 1.4

BASIC BROWN STOCK



Basic Brown Stock image

Categories     Roast     Stew     Veal     Chill     Simmer     Boil

Yield Makes 3 1/2 quarts

Number Of Ingredients 16

For flavor base
4 pounds veal bones, such as knuckles and shin
2 pounds short ribs or oxtail (optional; add 3 more pounds of veal bones if not using)
3 tablespoons sunflower or other neutral-tasting oil
2 tablespoons tomato paste
2 onions, unpeeled and quartered
2 celery stalks, each cut into thirds
2 carrots, peeled and cut into 2-inch pieces
4 garlic cloves
For deglazing pan
1 cup water or red wine
For aromatics
6 sprigs flat-leaf parsley
4 sprigs thyme
2 dried bay leaves
2 teaspoons whole black peppercorns

Steps:

  • Roast bones and vegetables Heat oven to 400°F. Arrange bones and beef in a single layer in a large heavy roasting pan. Drizzle with the oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
  • Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig. 1.1, boil until liquid is reduced by half, about 3 minutes. Pour everything into the stockpot.
  • Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches. Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
  • Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids. Stock will be dark brown. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing. Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
  • BROWN CHICKEN STOCK
  • Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste. Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts). Bring to a boil, then reduce heat to a gentle simmer. Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently. Strain, chill, and store as directed above. Makes 2 1/2 quarts.

BASIC BROWN STOCK



Basic Brown Stock image

Make and share this Basic Brown Stock recipe from Food.com.

Provided by Leta8076

Categories     Stocks

Time 6h40m

Yield 5 quarts

Number Of Ingredients 12

5 -6 lbs beef bones (veal or beef)
5 -6 quarts cold water
8 ounces onions, chopped med
4 ounces carrots, cubed medium
4 ounces celery, cubed medium
8 ounces tomato puree
1/2 bay leaf
1/8 teaspoon thyme
1/8 teaspoon peppercorn
3 -4 parsley stems
1 whole clove
cheesecloth

Steps:

  • Bones should be cut into 3 to 4 inch pieces.
  • Place the bones in a roasting pan in a hot oven (400 F/200 C) and brown them well.
  • Remove bones from pan and place in a stock pot.
  • Cover with water and bring to a simmer.
  • Simmer, skimming impurities from top of water as they rise.
  • Drain and reserve the fat from the roasting pan.
  • Deglaze* the pan with water and add to the stockpot.
  • Mirepoix.
  • Toss the onions, carrots and celery in some of the reserved fat, add to the roasting pan and brown well in the oven.
  • (Browning may be done on top of the stove if desired) Add the browned mirepoix and the tomato puree to the stock pot.
  • Continue to simmer.
  • Prepare the sachet by placing the bay leaf, thyme, peppercons, parsley stems and whole clove in a square of cheese cloth.
  • Tie with a string, leaving one end of the string long enough to tie to the stockpot handle.
  • Add the sachet to the stockpot.
  • Tie the string to the stockpot handle.
  • Continue to simmer the stock for a total cooking time of 5-6 hours, skimming the surface as necessary.
  • Add water as needed to keep bones covered.
  • Strain through a china cap lined with several layers of cheesecloth.
  • Cool the stock, vented, in a cold water bath and then refrigerate.
  • *Todeglaze the pan, carefully add a little water to the warm pan, stirring to loosen the bits of meat and bone left in the pan.

Nutrition Facts : Calories 51.2, Fat 0.2, SaturatedFat 0.1, Sodium 67.8, Carbohydrate 12.1, Fiber 2.7, Sugar 5.6, Protein 1.6

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