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–+ servings

Brown Beef Stock

Brown Stock - One of the fundamentals of French cuisine
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Keyword: sauces, hot, stock, french
Course: Sauces, Hot
Cuisine: French
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 1 Gallon
Calories: 898kcal
Author: MJF

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