Brown Veal Or Beef Stock
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Brown Veal Or Beef Stock
  Veal    Beef    Stock  
Last updated 6/12/2012 12:58:55 AM. Recipe ID 21768. Report a problem with this recipe.
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      Title: Brown veal or beef stock
      Yield: 4 Servings
      4 lb Veal or beef bones, cracked
           By butcher or (for an all
           "brown stock" 2 pounds veal
           Bones and 3 pounds beef
           Bones, cracked by
      2    Onions, quartered
      2    Stalks of celery, cut into 2
           Inch chunks
      2    Carrots, scrubbed clean and
           Cut into 2inch lengths
      1 ga Water
           Bouquet Garni including
           Parsley, 1 teaspoon thyme, 2
           Cloves garlic, 12
           Peppercorns and a bay leaf
      1 md Tomato, cored and chopped
  Preheat the oven to 475 degrees. Roast the bones for 30 minutes or
  until well browned, add the onions, celery and carrots and roast for
  30 minutes longer. Transfer bones and vegetables to a 1012 quart tall
  stockpot. Discard fat from roasting pan and deglaze with 2 cups of
  the water. Add this to the stock pot with remaining water, bouquet
  garni and tomato. Bring the liquid slowly to a boil, skimming often.
  Simmer for 4 5 hours, skimming occasionally and replenishing the
  water to keep the level of water somewhat constant.
  Strain and discard solids; let stock come to room temperature and
  chill. When chilled, discard surface fat. Bring back to a simmer and
  adjust for seasoning. If too weak for your taste, reduce, the season
  with salt.
  If you want to concentrate it, keep on reducing and transferring to a
  smaller pot until you have the consistency you want.
  Yield: about 3 quarts of stock

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Recipe ID 21768 (Apr 03, 2005)

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