Brown stock is simmered for several hours producing a dark brown liquid—thus becoming the basis for many other sauces, soups and stews, including sauce Espagnole and demi-glace.
2 tablespoons vegetable oil
3 pounds lean meat, chuck or blade
1 soup bone
3 quarts water
1 1/2 tablespoons salt
1 medium onion
2 whole cloves
5 carrots, peeled and cubed
2 turnips, peeled and cubed
1 parsnip, peeled and cubed
4 leeks, chopped (white part only)
3 celery stalks with leaves, diced
1 onion, diced
- In a large skillet brown meat and bone in oil, browning all sides. Place in a large soup kettle. Add water, salt and herb bouquet.
- Insert cloves into center of onion, then add to pot. Bring to a boil, then reduce heat. Cover and simmer 4 hours.
- Add vegetables. Add water as necessary while cooking. Simmer an additional 1 1/2 hours.
- Strain through a fine sieve. Meat and vegetables may be served as desired.
- If stock is to be used at once, skim fat from cooled broth and reheat.
- If not using, refrigerate stock and then remove hardened fat from top of stock. Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.
Makes about 2 1/2 quarts brown stock.