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Beef/Veal Stock Recipe

How to make brown stock for all your favorite soups, stews and sauces.

Prep Time
10 mins
Cook Time
4 hrs 10 mins
Servings: 1 gallon
Course: Condiments
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 450° F. Place the bones in a roasting pan and roast for 1 hour.
  2. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together.
  3. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes.
  4. 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.
  5. Put everything into a large stockpot. Add the bouquet garni and season with salt.
  6. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly.
  7. Remove from the heat and strain through a China cap or tightly meshed strainer.