Brown Stock Veal Or Beef Stock Recipes

Steps:

• Heat oven to 400 degrees.
• Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
• Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
• Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
• Carefully pour stock through a cheesecloth-lined sieve (do not press on solids) into a large heatproof bowl or another stockpot; discard solids. Stock will be dark brown. Skim off fat if using immediately or let cool completely (in an ice water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.

Steps:

• Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

Steps:

• A stock is something I make first thing when I have a day of cooking.
• Preheat the oven to 450 degrees F.
• Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil. Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours.
• Heat a large skillet and add 1 tablespoon of the oil. When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down. We want them to turn black. Combine the remaining sliced onion, carrots and celery. When the flesh part of the onion halves turn black, remove them from the pan. Add the remaining 1 tablespoon of oil and stir in the vegetables. Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes.
• When the bones are roasted and browned, drain off any excess grease and add to a large pot. Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat. Lower the heat and use a ladle to skim any foam or impurities from the top. Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color). Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours.
• Shut the off the heat and allow the stock to rest. Taste it! If it tastes watery or has an undeveloped flavor, cook it longer! I have made stock that has taken 12 to 16 hours to come to fruition.
• Strain the stock and return it to the pot. Gently simmer the stock over low to medium heat to reduce and intensify the flavors. Use a ladle to skim any impurities as the stock reduces. Cool and use immediately or freeze for later use.

Steps:

• Heat the oven to 450 degrees. Make a bouquet garni by wrapping parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth. Tie with kitchen twine, and set aside.
• Arrange meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add wine, and use a wooden spoon to scrape up the brown bits; boil until the wine has reduced by half, about 5 minutes. Pour all of the liquid into the stockpot.
• Add 6 quarts of cold water to the stockpot, or more if needed to cover bones. Do not add less water. Bring to a boil, then reduce to a very gentle simmer. Add the reserved bouquet garni. Liquid should just bubble up to surface. Skim the foam from the surface, and discard. Simmer over the lowest possible heat for 3 hours; a skin will form on the surface of the liquid; skim off with a slotted spoon, and discard. Repeat as needed. Add water if at any time the level drops below the bones.
• Fill the sink with ice water. Strain the stock through a fine sieve into a large bowl. Discard the solids. Transfer the bowl to an ice bath, and let cool to room temperature.
• Transfer to airtight containers. Refrigerate for at least 8 hours, or overnight. Stock may be refrigerated for 3 days or frozen for 4 months. If storing, leave fat layer intact to seal the stock. Before using, remove the fat that has collected on the surface.

Steps:

• Roast bones and vegetables Heat oven to 400°F. Arrange bones and beef in a single layer in a large heavy roasting pan. Drizzle with the oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
• Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig. 1.1, boil until liquid is reduced by half, about 3 minutes. Pour everything into the stockpot.
• Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches. Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
• Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids. Stock will be dark brown. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing. Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
• BROWN CHICKEN STOCK
• Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste. Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts). Bring to a boil, then reduce heat to a gentle simmer. Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently. Strain, chill, and store as directed above. Makes 2 1/2 quarts.

Steps:

• Preheat oven to 450°F and lightly oil 2 large shallow roasting pans.
• Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pans arrange bones and meat in one layer and roast in upper and lower thirds of oven, switching pans halfway through roasting, until bones are golden brown, 30 to 45 minutes.
• Into a 14-quart stockpot put bones, meat, and 8 quarts water. (Alternatively, divide bones, meat, and 8 quarts water between two 7- to 8-quart kettles.) Discard fat from roasting pans. Immediately add 1/2 cup water to each pan, scraping up brown bits, and add to stockpot or kettles. Bring liquid to a tremble, about 190°F., and cook at 190°F. (skim froth frequently during first hour of cooking) 12 to 14 hours.
• While stock is cooking, separately cut carrots, onions, and white and pale green parts of leeks into 1-inch pieces. In a bowl of cold water wash leeks well and lift from water into a colander to drain. In an oiled large shallow roasting pan arrange carrots, onions, and leeks in one layer and roast in middle of oven until golden brown, 20 to 30 minutes. Cool vegetables and chill, covered.
• Add roasted vegetables and remaining ingredients to stock during last 2 hours of cooking.
• Pour stock in batches through a large fine sieve into an 8-quart kettle and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 2 quarts, about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months.