Brown Veal Or Beef Stock Recipes

Steps:

• Heat oven to 400 degrees.
• Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
• Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
• Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
• Carefully pour stock through a cheesecloth-lined sieve (do not press on solids) into a large heatproof bowl or another stockpot; discard solids. Stock will be dark brown. Skim off fat if using immediately or let cool completely (in an ice water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.

Steps:

• Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• While oven heats, wrap parsley, thyme, and bay leaf in cheesecloth and tie into a bundle with kitchen string to make a bouquet garni.
• Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan, then brown well in oven, turning occasionally, about 1 hour.
• Transfer meat and vegetables to a 6- to 8-quart stockpot. Add 2 cups water to roasting pan, then straddle pan across 2 burners and deglaze by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Add deglazing liquid to stockpot along with 4 quarts water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim any froth.
• Simmer gently, uncovered, skimming froth occasionally, until liquid is reduced to about 8 cups, 3 to 5 hours.
• Pour stock through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered (it will be easier to remove fat when chilled).

Steps:

• Preheat oven to 450 degrees F (204 C) and place a heavy roasting pan or 2 in the oven.
• When the pan is heated, add the oil and the veal bones tossing lightly to coat.
• Place the pan in the preheated oven and roast the bones stirring occasionally until just golden brown. Remove bones and set aside.
• In the same roasting pan, brown the onions and carrots. Continue to cook until the vegetables are golden brown. If the sucs at the bottom of the pan are browning too rapidly, add a little cold water to the pan.
• In a large sautoir or rondeau, heat some vegetable oil and sweat the leek greens and celery until they start to develop color. Add the tomato paste and continue to cook until the some more color develops.
• Pour off the fat from the roasting pan and deglaze the pan with a wooden spoon and some water. Pour these juices into the large stockpot. Do not use if the pan scrapings are too dark or you will have a burnt tasting stock.
• Place the bones and vegetables in the stock pot and cover with cold water. Bring up to a boil.
• Reduce to simmer and skim well.
• Add the tomatoes and garlic, and bouquet garni.
• Simmer low for 8-12 hours, skimming often and checking the activity of the water. Do not allow to boil, but try to keep the water moving through a low simmer. If too much evaporation occurs, add some cold water to the pot to cover the bones.
• Strain the stock carefully and cool in an ice bath skimming well. Refrigerate or freeze until ready to use.

Steps:

• Preheat oven to 450°F and lightly oil 2 large shallow roasting pans.
• Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pans arrange bones and meat in one layer and roast in upper and lower thirds of oven, switching pans halfway through roasting, until bones are golden brown, 30 to 45 minutes.
• Into a 14-quart stockpot put bones, meat, and 8 quarts water. (Alternatively, divide bones, meat, and 8 quarts water between two 7- to 8-quart kettles.) Discard fat from roasting pans. Immediately add 1/2 cup water to each pan, scraping up brown bits, and add to stockpot or kettles. Bring liquid to a tremble, about 190°F., and cook at 190°F. (skim froth frequently during first hour of cooking) 12 to 14 hours.
• While stock is cooking, separately cut carrots, onions, and white and pale green parts of leeks into 1-inch pieces. In a bowl of cold water wash leeks well and lift from water into a colander to drain. In an oiled large shallow roasting pan arrange carrots, onions, and leeks in one layer and roast in middle of oven until golden brown, 20 to 30 minutes. Cool vegetables and chill, covered.
• Add roasted vegetables and remaining ingredients to stock during last 2 hours of cooking.
• Pour stock in batches through a large fine sieve into an 8-quart kettle and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 2 quarts, about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months.