Beef/Veal Stock Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
4 hrs 10 mins
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Servings
1 gallon
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Course
Condiments
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Cuisine
American
Beef/Veal Stock Recipe
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How to make brown stock for all your favorite soups, stews and sauces.
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Ingredients
- 4 pounds veal marrow bones sawed into 2-inch pieces
- 3 pounds beef marrow bones sawed into 2-inch pieces
- 8 ounces tomato paste
- 2 cups onions chopped
- 1 cups carrot chopped
- 1 cups celery chopped
- 3 cups dry red wine
- 1 bouquet garni
- salt and pepper to taste
- 8 quarts water
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Instructions
- Preheat the oven to 450° F. Place the bones in a roasting pan and roast for 1 hour.
- Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together.
- Lay the vegetables over the bones and return to the oven. Roast for 30 minutes.
- Remove from the oven and drain off any fat. Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles.
- Put everything into a large stockpot. Add the bouquet garni and season with salt.
- Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly.
- Remove from the heat and strain through a China cap or tightly meshed strainer.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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