Brown Stock
By: Anonymous
Published: Thursday, February 11, 2010 - 6:58am

Ingredients




3 pounds veal or beef bones sawed into 2-inch pieces
2 pounds stew beef cut into 1 ½-inch cubes
2 unpeeled onions quartered
2 carrots halved
2 ribs celery halved
4 unpeeled garlic cloves
6 long parsley sprigs
1 teaspoon salt
teaspoon dried thyme crumbled
1 bay leaf

Preparation

1 Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400F. oven for 25 minutes. Add the onions and the carrots, 2 Roast the mixture, stirring once or twice, for 30 minutes more, or until it is browned well, and transfer it with a slotted spoon to a stockpot or kettle. Pour off any fat from the pan, add 2 cups water, and deglaze the pan over high heat, scraping up the brown bits. Add the liquid to the pot 3 With 14 cups cold water and bring the liquid to a boil, skimming the froth. Add 1/2 cup cold water and bring the mixture to a simmer, skimming 4 The froth. Add the celery, the garlic, the parsley, the salt, the thyme, and the bay leaf and simmer the mixture for 4 hours. If a more concentrated flavor is desired, boil the stock until it is reduced to the desired concentration. Strain the stock through a fine sieve into a bowl and let it cool to warm. Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and th en allowed to cool to warm, uncovered, b 5 Makes about 8 cups.