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Brown Stock Or Bouillon

Chef.at.Home's picture
Ingredients
  Beef shin 4 Pound
  Butter/Margarine / drippings 3 Tablespoon
  Cold water 10 Cup (160 tbs)
  Stalk celery 1 , diced
  Onion 1 Large, minced
  Carrot 1 Large, diced
  Turnip 1 , diced
  Whole cloves 5
  Pepper 1⁄4 Teaspoon
  Salt 2 Teaspoon
  Bay leaf 1
  Parsley sprigs 5
  Thyme/Marjoram may be added / 1/8 teaspoon each of the dried variety 1 Teaspoon
Directions

1. Have the butcher cut most of the meat from the bone; crack the bone. Wipe the meat with a clean, damp cloth, cut the meat into small squares.
2. Brown it in the fat, add cold water. Heat uncovered until the water boils, continue to simmer for 10 to 15 minutes. Skim off foam.
3. Cover and simmer 2 1/2 hours; removing lid every half hour and skimming off foam. Add vegetables and seasonings. Simmer 1 hour longer. Add fresh herbs 5 minutes before end of cooking; dried herbs 15 minutes before end of cooking.
4. Strain through a very fine wire sieve or double thickness of wet cheesecloth. Let cool, skim off fat. Heat and serve as bouillon, or use to enrich other soups or sauces. This quantity makes from 7 to 8 cups of stock.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Beef
Interest: 
Everyday

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