Basic Brown Stock
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Basic Brown Stock
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Last updated 6/12/2012 12:59:41 AM. Recipe ID 22688. Report a problem with this recipe.
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      Title: Basic brown stock
 Categories: E.
      Yield: 4 Servings
 
      7 lb Beef bones, sawed into
      2    Inch pieces
      1    (6-ounce) can tomato paste
      2 c  Chopped onions
      1 c  Chopped celery
      1 c  Chopped carrots
      2 c  Claret wine
     20    Peppercorns
      5    Garlic cloves, peeled
      5    Bay leaves
      1 ts Dried leaf thyme
  1 1/2 ga Water
 
  Preheat the oven to 400 degrees F. Place the bones on a roasting pan
  and roast for 1 hour. Remove from the oven and brush with the tomato
  paste. Lay the vegetables over the bones. Return to the oven and
  roast for 30 minutes. Place the pan on the stove and deglaze with the
  wine, scraping the bottom of the pan for browned particles. Put this
  mixture in a large stock pot. Add the peppercorns, garlic, and herbs.
  Season with salt. Bring the liquid up to a boil and reduce to a
  simmer. Cook for 4 hours. Remove from the heat and skim off any fat
  that has risen to the surface. Strain the liquid and discard the
  bones.
  
  Yield: 1/2 gallon
  




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Recipe ID 22688 (Apr 03, 2005)

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