Classic Brown Stock
Grrrrrgh!
Course : Stocks
From: HungryMonster.com
Serves: 32
 

Ingredients:

12 pounds beef soup bone
12 quarts water
1 pound onion
8 ounces carrot
8 ounces celery
16 ounces tomato puree
1 piece bay leaf
1/4 teaspoon thyme
1/4 teaspoon peppercorns
6 bunches parsley
2 pieces clove
 

Preparation:

cut bones into 3-4" pieces with a meat saw place bones in a roasting pan place pan of bones into a 400 degree oven, until browned remove bones from pan and place into a stockpot cover with cold water and place over a moderate flame bring to a gentle simmer, and skim carefully drain roasting pan, reserving fat set roasting pan over a medium flame and deglaze with water add to the stockpot toss the mirepoix with the reserved fat and brown in the oven remove from the oven and add to the stockpot tie the seasonings into a sachet with a piece of cheesecloth add the sachet and tomatoes to the stockpot continue to simmer for a total of 6-8 hours adding water as needed to keep bones covered strain through a chinois or cheesecloth cool quickly with ice or in a vented water bath cover and chill

 

Nutritional Information:

20 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 83mg Sodium