Brown Stock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
15 lbs beef bones or veal3 als water2 lbs mire poix:(1 lb onion, 1/2 lb carrot, 1/2 lb celery)8 oz tomatoe pasteSachet: (2 bay leavs, 1/2 tsp thyme, 1/2 tsp crushed peppercorns, 3 garlic cloves, 12 parsley stems)
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.
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.
Nutritional Info 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
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