About: Brown Stock   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Brown Stock is a stock made from the bones or scraps from beef or veal. The standard recipe is as follows: Yield: 2 gal. 1 Caramelize the Bones in a Roasting Pan. 2 Put the Bones in a Stock Pot. Drain the Fat off and save it. 3 Deglaze the pan with some of the water, then pour all the water in the Stock Pot, completely submerging the Bones. 4 Bring the Water to a Boil, then lower to a Simmer. 5 Saute the mirepoix in some of the fat, then add to the Stock. 6 Add the Tomato Paste and the Sachet and continue to Simmer for six to eight hours.

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  • Brown Stock
rdfs:comment
  • Brown Stock is a stock made from the bones or scraps from beef or veal. The standard recipe is as follows: Yield: 2 gal. 1 Caramelize the Bones in a Roasting Pan. 2 Put the Bones in a Stock Pot. Drain the Fat off and save it. 3 Deglaze the pan with some of the water, then pour all the water in the Stock Pot, completely submerging the Bones. 4 Bring the Water to a Boil, then lower to a Simmer. 5 Saute the mirepoix in some of the fat, then add to the Stock. 6 Add the Tomato Paste and the Sachet and continue to Simmer for six to eight hours.
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abstract
  • Brown Stock is a stock made from the bones or scraps from beef or veal. The standard recipe is as follows: Yield: 2 gal. 1 Caramelize the Bones in a Roasting Pan. 2 Put the Bones in a Stock Pot. Drain the Fat off and save it. 3 Deglaze the pan with some of the water, then pour all the water in the Stock Pot, completely submerging the Bones. 4 Bring the Water to a Boil, then lower to a Simmer. 5 Saute the mirepoix in some of the fat, then add to the Stock. 6 Add the Tomato Paste and the Sachet and continue to Simmer for six to eight hours. 7 Strain the Stock, then cool and refrigerate. The Stock will safely last a week.
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