Soup, Chili, Stew and Dumpling Recipes
Brown Meat Stock
Yield: 2 1/2 cups
Ingredients
- 5 to 6 pounds beef or veal bones
- 6 quarts water
- 1 pound carrots, diced
- 2 medium onions, diced
- 4 stalks celery, diced
- 3 cloves garlic, quartered
- 3 bay leaves
- 8 peppercorns
- 2 cups chopped fresh parsley
Instructions
- Place bones in a shallow roasting pan; bake at 450 degrees F for 45 minutes or until bones are well browned, turning occasionally.
- Combine browned bones and 6 quarts water in a large stockpot. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hours. Skim surface frequently to remove scum. Uncover and continue cooking 4 hours.
- Add carrots and remaining ingredients. Reduce heat to low, and cook, uncovered, 6 hours.
- Remove from heat, and cool.
- Strain stock through a cheesecloth- or paper towel-lined sieve into a large bowl; discard bones, vegetables and seasonings. Cover and chill stock.
- Skim and discard solidified fat from top of stock.