View cart background image
Free Shipping Over $49

Making Brown Stock

Source: Le Cordon Bleu Home Collection - Regional French
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  10 Minutes
Total Time:  3 Hours 50 Minutes
  Makes 6-8 cups.
Roasting the bones gives a good color to the stock and helps to remove the excess fat.
3 lb. beef or veal bones
Quartered onion
2 carrots, chopped
1 celery stalk, chopped
4 quarts water
2 tablespoons tomato paste
bouquet garni
6 peppercorns
Other necessary recipes:
Beef Bourguignon Entrecote a la Bordelaise
In a 450 degrees F oven, roast 3 lb. beef or veal bones for 40 minutes, adding a quartered onion, 2 chopped carrots, 1 chopped leek and 1 chopped celery stalk halfway through.

Transfer to a clean saucepan. Add 4 quarts water, 2 tablespoons tomato paste, bouquet garni and 6 peppercorns. Simmer for 3-4 hours, skimming often.

Ladle the stock in batches into a fine sieve over a bowl. Gently press the solids with the ladle to extract all the liquid and place in the refrigerator to cool. Lift off any fat.

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.