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Brown Soup Stock

Western.Chefs's picture
  Beef shin 2 Pound
  Marrow bone 2 Pound
  Cold water 2 1⁄2 Quart
  Carrot 1 Medium, diced
  Onions 2 Medium, sliced
  Celery stalks 4 , diced (Outside)
  Bay leaves 2
  Cloves 4
  Peppercorns 10
  Parsley sprigs 4 Small
  Dried thyme leaves 1⁄4 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Salt 3 Teaspoon

Have butcher crack bones, and cut meat in if cubes.
Put 2 tablesp marrow in kettle and brown 1/3 of the meat in it over low heat, turning to brown on all sides.
Add remaining meat and water, and boil" 10 min., uncovered.
Remove scum and simmer, partially covered, for 1 1/2 hrs.
Add all remaining ingredients, and simmer, partially covered, 1 1/2 hrs longer.
Strain through several thicknesses of cheesecloth, then cool quickly by setting pan in cold or ice water.
Pour into preserve jar.
Store immediately, lightly covered, in refrigerator.
Remove fat (savethefat and use as drippings) and clarify, if desired, as in To Clarify Brown or White Soup Stock.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8973 Calories from Fat 7709

% Daily Value*

Total Fat 857 g1317.8%

Saturated Fat 34.5 g172.4%

Trans Fat 0 g

Cholesterol 398.9 mg133%

Sodium 6651.2 mg277.1%

Total Carbohydrates 55 g18.2%

Dietary Fiber 13.4 g53.4%

Sugars 23.4 g

Protein 254 g509%

Vitamin A 275.3% Vitamin C 80.8%

Calcium 50.1% Iron 368.6%

*Based on a 2000 Calorie diet

Brown Soup Stock Recipe