• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Brown Stock

  • Recipe Submitted by on

Category: Vegetables, Beef, Meat, Sauces

 Ingredients List

  • 2 lb Beef Bones And Trimmings
  • 2 lb Veal Bones, Cut Up
  • 3 lg Carrots, Scrubbed, Unpeeled,
  • -and
  • Cut Up
  • 3 lg Onions, Quartered
  • 1 Stalk Celery, Split
  • 1 Clove Garlic, Crushed
  • 2 tb Olive Oil
  • 2 c Hearty Red Wine
  • 1 bn Fresh Parsley
  • Several Sprigs Of Fresh
  • -Thyme
  • Freshly Ground Black Pepper
  • -To
  • Taste
  • 8 c Water
  • Preheat the oven to 400
  • -degrees F. Spread the
  • -bones,
  • Carrots, onions, celery, and
  • -garlic in a roasting pan
  • -and
  • Sprinkle them with the oil.
  • -Roast, turning the bones
  • -from
  • Time to time, until very
  • -well browned, about 1 1/2
  • -hours.
  • Scrape the bones and
  • -vegetables into a large
  • -stock kettle.
  • Add the remaining
  • -ingredients and simmer over
  • -low heat for
  • 4 To 5 hours, or longer,
  • -skimming the foam from the


It is not difficult to make stock at home, and the results are well worth
the trouble. Far healthier and tastier than any kind of commercial stock
base, homemade stock produces sauces of infinitely higher quality as well.
Don't hurry the process; most stocks benefit from long slow simmering on
the back of the stove.

surface from time to time. Then strain the stock through a cheesecloth
lined strainer and allow it to cool. Skim off any fat and chill.

Yield: About 6 cups.

From The Complete Book Of Sauces by Sallie Y. Williams

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?