Making Brown Stock at Home
One of the most popular stocks used by professional chefs and more and more home cooks is a basic brown stock. The reason for its popularity? It is the foundation for making a number of sauces including brown sauce, demi-glace, and pan sauces.
When reduced to a thick syrup it is called Glace de Viande. In addition to being critical in sauce making, Brown Stock and Glace de Viande are often used as a base for soups and braises and give any dish additional flavor and color.
It is not difficult to make but does take a lot of time and equipment to make basic brown stock and if you want to prepare a Glace de Viande, it takes even longer. Here is a basic recipe for making brown stock.
If you are not interested in this time consuming process, check out More Than Gourmet's Glace de Viande Gold. It is used in many of the finest restaurants in the country, is easy to use, and will elevate your cooking to a new level.
BASIC BROWN STOCK
Yield: 2 gallons
Ingredients:
- 8 pounds veal marrow bones sawed into 2-inch pieces
- 6 pounds beef marrow bones sawed into 2-inch pieces
- 16 ounces tomato paste
- 4 cups chopped onions
- 2 cups chopped carrot
- 2 cups chopped celery
- 4 cups dry red wine
- 1 bouquet garni
- Salt and pepper
- 16 quarts of water
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes.
Remove from the oven and drain off any fat. Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles.
Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.
Yield: about 2 gallons
Glace de Viande Gold (beef/veal stock) is a classic French brown stock, reduced to a glace, is perfect for all your fine sauces or to enhance the flavor of a variety of stocks or sautéed/roasted items.
Its rich, deep flavor and translucent color provide the perfect addition to dozens of recipes. No longer do you need to shortcut by reducing your brown stock in the sauce pan, but can instead rely on the flexibility of our pure French classic reduction with its tremendous flavors.
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