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Making Brown Stock
Source: Le Cordon Bleu Home Collection - Regional French
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Active Time:  10 Minutes
Total Time:  3 Hours 50 Minutes
Yield:  Makes 6-8 cups.
Roasting the bones gives a good color to the stock and helps to remove the excess fat.
RECIPE INGREDIENTS
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
DIRECTIONS
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
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