Brown Beef Stock
Brown Stock – One of the fundamentals of French cuisine
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Servings: 1 Gallon
Calories: 898kcal
Ingredients
- 2½ Lb Beef Bones
- 4 oz Bacon Rind
- 8 oz Carrot roughly chopped
- 8 oz Onion roughly chopped
- 8 oz Leeks roughly chopped
- 8 oz Celery roughly chopped
- 4 oz Tomato Paste
- 1 Gallon Water
- Mushroom trimmings optional
- 1 sprig Parsley
- 1 small sprig Thyme
- 1 each Bay Leaf
- 1 Tbspn Peppercorns
Instructions
- Roast the bones with the bacon, vegetables and tomato puree until well browned.
- Place in a pot with the remaining ingredients.
- Rinse out the roasting pan with some of the water and add to the pot.
- Bring to a boil, skim and add the mushroom, if used and herbs.
- Simmer for 6 -8 hours, skimming occasionally.
- Strain and use or cool, stirring to prevent a skin forming and refrigerate.
Nutrition
Calories: 898kcal | Carbohydrates: 114g | Protein: 65g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 162mg | Sodium: 4883mg | Potassium: 3401mg | Fiber: 27g | Sugar: 47g | Vitamin A: 44644IU | Vitamin C: 92mg | Calcium: 571mg | Iron: 12mg