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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 59.5
  • Total Fat: 2.2 g
  • Cholesterol: 17.8 mg
  • Sodium: 225.1 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 6.9 g

View full nutritional breakdown of Brown Stock calories by ingredient
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Brown Stock

Submitted by: RITAJOJO1


Number of Servings: 32

Ingredients

    15 lbs beef bones or veal
    3 als water
    2 lbs mire poix:(1 lb onion, 1/2 lb carrot, 1/2 lb celery)
    8 oz tomatoe paste
    Sachet: (2 bay leavs, 1/2 tsp thyme, 1/2 tsp crushed peppercorns, 3 garlic cloves, 12 parsley stems)

Directions

Heat oven to 375 degrees.

Place bones 1 layer deep in a roasting pan. Turn occasionally until evenly browned.

Place bones in a stock pot. Pour off fat and reserve.

Deglaze roasting pan with some of the water. Add deglazing liquid and remaining water to the stock pot, bring to a boil and reduce to a simmer.

Use a portion of the fat to saute' the mire poix until evenly browned, then add to the stock.

Add Tomatoe paste and sachet to stock and continue simmering for 6-8 hours.

Strain, cool, and refrigerate.



Serving Size: 32 one cup servings

Number of Servings: 32

Recipe submitted by SparkPeople user RITAJOJO1.






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