Brown meat stock
Brown meat stock recipe in the soup category
Recipe ingredients:
- 5 to 6 pounds beef or veal bones
- 6 quarts water
- 1 pound carrots, diced
- 2 medium onions, diced
- 4 stalks celery, diced
- 3 cloves garlic, quartered
- 3 bay leaves
- 8 peppercorns
- 2 cups chopped fresh parsley
Recipe method:
- Place bones in a shallow roasting pan.
- Bake at 450°F for 45 minutes or until bones are well browned, turning occasionally.
- Combine browned bones and 6 quarts water in a large stockpot.
- Bring to a boil. Cover, reduce heat, and simmer 1 1/2 to 2 hours.
- Skim surface frequently to remove scum.
- Uncover and continue cooking 4 hours.
- Add carrots and remaining ingredients.
- Reduce heat to low, and cook, uncovered, 6 hours.
- Remove from heat and cool.
- Strain stock through a cheese cloth (or paper towel) lined sieve into a large bowl.
- Discard bones, vegetables and seasonings.
- Cover and chill stock.
- Skim and discard solidified fat from top of stock.
Tags: brown, meat, stock, recipe, soup, recipes, cooking