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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