Brown stock

6 servings

Ingredients

Quantity Ingredient
2 pounds Beef Bones And Trimmings
2 pounds Veal Bones, Cut Up
3 larges Carrots, Scrubbed, Unpeeled, and
Cut Up
3 larges Onions, Quartered
1 Stalk Celery, Split
1 Clove Garlic, Crushed
2 tablespoons Olive Oil
2 cups Hearty Red Wine
1 bunch Fresh Parsley
Several Sprigs Of Fresh Thyme
Freshly Ground Black Pepper To
Taste
8 cups 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

Directions

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

Related recipes