BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BROWN BEEF BONE STOCK

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Ingredients:

  • 10 lb bones

  • 10-12 quart cold water
  • 1 pound onion, chopped
  • 8 ounce carrot, chopped
  • 8 ounce celery, chopped
  • 8 ounce Tomato paste as needed    Make sachet with:
  • 1 Bay leaf
  • ¼ teaspoon Thyme
  • ¼ teaspoon Peppercorns
  • 6-8 sprigs Parsley
  • 2 cloves

Method:

Place bones in a roasting pan in 400F oven. The bones must be well browned to color the stock so it takes at least an hour or more. Remove bones from roaster and place in stock pot; cover with cold water; Bring to simmer; skim off impurities that rise to the top. Remove fat from the roasting pan; deglaze roasting pan with water and add to stock pot. Place mirepoix and tomato paste with some of the fat into the roaster and brown them in the same oven about 15-25 minutes. Monitor as tomato product browns quickly. Add roasted mirepoix to the stock pot with remaining ingredients & sachet. Cook several hours (up to 8) Cover if water evaporates too quickly or add more water to keep the bones covered. Strain through cheesecloth lined sieve. Cool in shallow pan uncovered in refrigerator until 40F. Cover.






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