Ingredients & Preparation for Making Brown Stock

Brown Stock

PREPARING BASIC BROWN STOCKS.

- The difference between brown stocks and white stocks is that the bones and mirepoix are browned for the brown stock. This cause a few complications, as you will see. Otherwise, the procedure is essentially the same.

Ingredients

• Bone (beef bone or veal bone)
• Mirepoix (onion, carrot and celery)
• Tomato puree
• Sachet (dried bay leaf, dried thyme, peppercorns, parsley stems, whole cloves)
• Water.

Method

• Prepare the sachet. Cut the vegetables into mirepoix.
• Cut the bones into 8 - 10 cm long.
• Place the bone in a roasting pan in one layer and brown it in the oven at 190'c - 220'c.
• Let it in the oven about 1 hour. Add the mirepoix and tomato puree. Mix them well. Continue roasting about half and hour.
• Place the brown bone and mixture in a stockpot. Add water and mirepoix Start to boil the stock.
• Simmer the stock when the stock reach to the boiling point.Simmer with slow fire and regularly skim the scum using a skimmer.
• Simmer about 5 - 6 hours.