Wednesday, June 4, 2008

Brown Stock

2 lbs beef bones
7 cups cold water
4 oz mirepoix
Sachet d'espices
1 oz tomato paste

  • Roast bones, tomato paste, and mirepoix in a 350 degree oven for 45 minutes, or until bones and veggies are golden brown.
  • Combine bones, mirepoix, and water
  • Bring to a boil, slowly.
  • Skim surface with a spoon.
  • Simmer for 2 hours
  • Add sachet d'espices; cook for another hour
  • strain, cool, and store - refrigerated or frozen
Yeilds 1-1/2 quarts.
*note* - you can use beef, veal, or chicken.

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