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  1. -- exported from cookworks for meal-master, v7

  2. title: classic brown stock

  3. categories: professional, sauce, soup

  4. servings: 32

  5. 12 lb beef soup bone

  6. 12 qt water

  7. 1 lb onion

  8. 8 oz carrot

  9. 8 oz celery

  10. 16 oz tomato puree

  11. 1 bay leaf

  12. 1/4 t thyme

  13. 1/4 t peppercorns

  14. 6 parsley

  15. 2 clove

  16. 3-4 pieces with a meat saw place bones in a roasting pan place pan of bones into a

  17. 400 degree oven, until browned remove bones

  18. from pan and place into a stockpot cover with cold water and place over a moderate flame

  19. bring to a gentle simmer, and skim carefully drain roasting pan, reserving fat

  20. set roasting pan over a medium flame and deglaze with water add to the stockpot toss the mirepoix with the reserved fat and brown in the oven remove from the oven and add to the stockpot tie the seasonings into a sachet with a piece of cheesecloth add the

  21. sachet and tomatoes to the stockpot continue to simmer for a total of 6-8 hours adding water as needed to keep bones covered strain through a chinois or cheesecloth cool quickly with ice or in a vented water bath cover and chill --

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