Brown Stock Recipe

The history of brown stock dates back centuries, originating from French cuisine. It is a flavorful base or foundation for many soups, stews, and sauces. Brown stock is made by simmering bones and vegetables, along with aromatic herbs and spices, until a rich and deep flavor develops. It is commonly used in classic French dishes like French onion soup, demi-glace sauces, and braised meats. The process of browning the bones and meat before simmering them contributes to the dark color and intense flavor of the stock.

Fun fact: Brown stock was traditionally made using veal bones due to their high collagen content, which adds body and richness to the stock. However, nowadays, beef bones are commonly used as a more affordable alternative.

Now, let's dive into the recipe for making a delicious brown stock:

- 4 pounds beef bones (such as marrow bones, knucklebones, and shinbones)
- 1 pound beef stew meat, cut into chunks
- 2 medium onions, quartered
- 2 large carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 2 garlic cloves, smashed
- 2 bay leaves
- 8 sprigs fresh thyme
- 1 tablespoon black peppercorns
- 2 tablespoons tomato paste
- Olive oil, for browning
- Cold water, enough to cover the bones and meat
- Salt, to taste


1. Preheat your oven to 400°F (200°C).

2. Place the beef bones and stew meat on a baking sheet lined with foil. Drizzle with olive oil and season with salt.

3. Roast the bones and meat in the preheated oven for about 30 minutes or until nicely browned. This step is crucial as it adds depth of flavor to the stock.

4. In a large stockpot, heat some olive oil over medium heat. Add the onions, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables start to brown.

5. Add the browned bones and meat to the stockpot, along with the bay leaves, thyme sprigs, and peppercorns.

6. Stir in the tomato paste, ensuring it coats everything evenly. Let it cook for a minute or two to caramelize the tomato paste slightly.

7. Slowly pour enough cold water into the pot to cover the bones and meat completely. The water should be cold to help extract the maximum flavor from the bones.

8. Bring the stock to a simmer over medium heat. Skim off any impurities or foam that rise to the top using a fine mesh skimmer or spoon.

9. Reduce the heat to low and let the stock simmer gently, uncovered, for 4 to 6 hours. Skim off any more impurities that may rise to the surface periodically.

10. After the simmering time, strain the stock through a fine mesh sieve or cheesecloth into another large pot or heatproof container.

11. Discard the bones, meat, and cooked vegetables. The stock is now ready to be used in your favorite recipes, or you can let it cool and freeze it for later use.

Fun fact: Brown stock can be reduced even further to make a highly concentrated sauce called a demi-glace. Demi-glace is a staple in French cuisine and is used to enhance the flavors of sauces and dishes.

Similar dishes to brown stock include vegetable stock, chicken stock, and fish stock. Vegetable stock is made by simmering various vegetables, herbs, and spices in water, providing a flavorful base for vegetarian or vegan dishes. Chicken stock is made similarly to brown stock, but with chicken bones and meat. Fish stock is made using fish bones and often includes aromatics like onions, carrots, and fennel to create a delicate seafood flavor.

Experimenting with different stocks can elevate your culinary creations and add depth of flavor to your dishes. So, go ahead and try making your own brown stock, and enjoy the rich and savory taste it brings to your cooking!



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