|
Chef Don's
Favorite Soup
and Stock
Recipes
Brown Beef Stock
Yield: 1 Gallon
8
lbs. Beef
Bones
6 Qt. Cold Water
6
oz. Tomato
Paste
1 lb. Mirepoix
1
Sachet
d'Épieces
Oil as needed
Salt to taste
Preheat oven to 400°. Rinse the bones and put them onto a roasting
pan. Roast the bones in the oven until they are well browned. Place the
bones into a stock pot with the water and salt and bring them to a
simmer slowly. Skim the surface as necessary. Simmer for 5 hours.
Combine the mirepoix and the tomato paste and roast until well browned.
Add the Mirepoix and the sachet to the pot. Deglaze the roasting pan
with some of the stock and add to the pot. Simmer for 1-2 more hours.
Strain and cool. Save the bones and vegetables for a remouillage. |
Mirepoix
2 Parts
Onion
1 Part Carrot
1 Part Celery
Peel and Chop the Vegetables into large pieces.
Sachet d'Épieces
Parsley Stems
Thyme
Bay Leaf
Cracked Peppercorns
Cheesecloth
String
Place the spices in the middle of the cheesecloth
and make a pouch. Tie the cheesecloth with the string, be sure to cut
off enough sting to tie the bag to the handle of the pot so you can
remove it. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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