▶ RECIPE FILE

Brown Stock

Name: Brown Stock
Prep time: 15 min
Cook time: 5 h 40 min
Total time: 5 h 55 min
Ingredients: 3 lb beef bones; 2 onions, peeled and halved; 2 celery stalks, quartered; 2 carrots, quartered; 2 clove garlic; 3 parsley sprigs; 1 thyme sprig; 2 whole cloves; 1 bay leaf; cheesecloth; water; salt; pepper

A rich beef stock made from roasted bones and vegetables simmered for hours.

◆ VISUAL REFERENCE

[Sauce][Comfort Food][Meal Prep][Slow Cooker][Beef]

◆ PARAMETERS

PREP_TIME15 min

COOK_TIME5 hrs 40 min

TOTAL_TIME5 hrs 55 min

YIELD— servings

DIFFICULTYMEDIUM

◆ REQUIRED COMPONENTS

013 lbbeef bones

022onions, peeled and halved

032celery stalks, quartered

042carrots, quartered

05—water

06—salt [OPTIONAL]

07—pepper [OPTIONAL]

// For herb bouquet

012 clovegarlic

023parsley sprigs

031thyme sprig

042whole cloves

051bay leaf

06—cheesecloth

◆ EXECUTION SEQUENCE

STEP 01

Preheat oven to 400°F.

STEP 02

Tie garlic, parsley, thyme, cloves, and bay leaf in cheesecloth to make herb bouquet.

STEP 03⏱ 40 min

Roast bones, onions, and carrots for 40 minutes until deep brown, turning bones occasionally.

STEP 04

Transfer bones to large stock pot. Add vegetables and herb bouquet.

STEP 05

Cover with water.

STEP 06⏱ 6 hrs

Simmer uncovered for 4-6 hours, skimming debris occasionally.

STEP 07

Season with salt and pepper. Cool to room temperature.

STEP 08

Refrigerate stock. Scrape off congealed fat from surface.

STEP 09

Divide into freezer bags or containers for storage.

▶ OPERATOR NOTES

Classic French style Fond Brun. This is the base for Espagnole Sauce, Demi-Glace and Marchand de Vin.