Brown Stock

Main Ingredient: Beef Veal Cheese Various Vegetables
Course: Various soups and stews Stocks Sauces and dressings
Yield:

Brown Stock ingredients

2 lb Beef Bones And Trimmings
2 lb Veal Bones, Cut Up
3 large Carrots, Scrubbed, Unpeeled, and
Cut up
3 large onions, quartered
1 Stalk Celery, Split
1 Cloves garlic, crushed
2 T olive oil
2 c Hearty Red Wine
1 bn Fresh parsley
Several Sprigs Of Fresh thyme
Freshly ground black pepper
-to
Taste
8 c water
Preheat the oven to 400 degrees F. Spread the bones,
Carrots, onions, celery, and garlic in a roasting pan and
Sprinkle them with the oil.
-Roast, turning the bones from Time to time, until very well browned, about 1 1/2 hours.
Scrape the bones and vegetables into a large stock kettle.
Add the remaining ingredients and simmer over low heat for
4 To 5 hours, or longer, skimming the foam from the

Cooking Brown Stock

1. It is not difficult to make stock at home, and the results are well worth the trouble.
2. Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well.
3. Don't hurry the process; most stocks benefit from long slow simmering on the back of the stove.
4. surface from time to time.
5. Then strain the stock through a cheesecloth lined strainer and allow it to cool.
6. Skimi off any fat and chill.
7. Yield: About 6 cups.
8. From The Complete Book Of Sauces by Sallie Y.
9. Williams.