Brown Meat Stock Recipe
Ingredients
| Beef bones | 5 Pound | |
| 3 pounds meaty veal shanks or knuckles, cracked if large | ||
| 2 leeks or the green tops of 4 leeks, trimmed, rinsed free of sand, and split in half lengthwise | ||
| 5 large carrots, washed and cut into quarters | ||
| 3 large unpeeled onions, split with 1 clove stuck in each half | ||
| 2 large celery stalks including leaves, cut into quarters | ||
| 8 quarts or more cold water | ||
| Warm water | 1 Cup (16 tbs) | |
| 1 large clove garlic, unpeeled and split in half | ||
| Flat leaf parsley | 5 | |
| 1 teaspoon dried sprig | 3 | |
| Black peppercorns | 10 To taste | |
| Salt | 1 1/2 Teaspoon | |
Directions
Preheat your oven to 400°F.place the beef and veal bones in a large, shallow roasting pan, and roast the bones for 45 minutes to an hour, turning occasionally, until browned.
Pour off almost all the fat.
Add the leeks, carrots, onions, cut side down, and celery to the pan and roast about 15 minutes longer, or until the vegetables have started to brown and caramelize.
Transfer the bones and vegetables to a very large stock pot, add the cold water, and bring just to the boil.
Adjust the heat down, let the soup simmer, and skim off any scum that rises to the surface during the first hour.
In the meantime, deglaze the roasting pan with the warm water, scraping up all the browned cooking bits with a wooden spoon, and add this liquid to the stock pot.
Stir in the garlic, parsley, thyme, peppercorns, and salt and simmer slowly partially covered for at least 8 hours, adding water as necessary.
Strain the stock into a large bowl or bowls, cover, and refrigerate overnight.
Remove the layer of fat on the surface, and refrigerate or freeze until needed.or return the stock to the pot, bring it to a boil, and boil rapidly to reduce it to a demi glace or glace de viande.
As the stock becomes thick, adjust the heat to low and watch it carefully to make sure it does not burn.
Glace de viande may be refrigerated for several months or frozen.
I cut mine into cubes and store it in small Ziploc bags.
Pour off almost all the fat.
Add the leeks, carrots, onions, cut side down, and celery to the pan and roast about 15 minutes longer, or until the vegetables have started to brown and caramelize.
Transfer the bones and vegetables to a very large stock pot, add the cold water, and bring just to the boil.
Adjust the heat down, let the soup simmer, and skim off any scum that rises to the surface during the first hour.
In the meantime, deglaze the roasting pan with the warm water, scraping up all the browned cooking bits with a wooden spoon, and add this liquid to the stock pot.
Stir in the garlic, parsley, thyme, peppercorns, and salt and simmer slowly partially covered for at least 8 hours, adding water as necessary.
Strain the stock into a large bowl or bowls, cover, and refrigerate overnight.
Remove the layer of fat on the surface, and refrigerate or freeze until needed.or return the stock to the pot, bring it to a boil, and boil rapidly to reduce it to a demi glace or glace de viande.
As the stock becomes thick, adjust the heat to low and watch it carefully to make sure it does not burn.
Glace de viande may be refrigerated for several months or frozen.
I cut mine into cubes and store it in small Ziploc bags.
Chef
