The brown stock is one of the basic preparations in cooking, a mother sauce from which you can derive other sauces like demi-glace, a sauce thickened with roux. Brown stock is obtained from a long cooking of beef bones after roasting them in the oven and enriched with red wine, vegetables, and herbs. This mother sauce is excellent for making cooking bases for roasts, stews, and to flavor sauces. It’s a preparation that requires many hours of cooking, but once made, it can be stored in the freezer already portioned in cups or cubes, ready for use.
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- Difficulty: Very easy
- Cost: Economical
- Cooking methods: Stove, Slow cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 6.6 lbs bones
- 5.3 oz extra virgin olive oil
- 3.5 oz carrot
- 3.5 oz celery
- 3.5 oz onion
- 1 bunch herbs (bay leaf, thyme, rosemary, marjoram)
- 1 clove garlic
- 1 tbsp tomato paste
- 1 tbsp flour
- 17 cups water
- 5 tbsps coarse salt
- 2 tbsps extra virgin olive oil
- 7 oz red wine
Tools
- 1 Pot
- 1 Baking tray
- 1 Knife
- 1 Cutting board
- 1 Strainer
- 1 Skimmer
Steps
Place the bones in a baking tray, sprinkle with coarse salt, and add 2 tablespoons of extra virgin olive oil.
Put in a preheated oven at 482°F in static mode. Allow to brown well, about 1 hour.
Meanwhile, chop the vegetables and place them in a large pot with the remaining extra virgin olive oil (5.3 oz) and the peeled garlic clove.
Sauté for about 5 minutes, then add the tomato paste and flour.
Toast, stirring constantly to avoid burning.
Deglaze with the red wine. When the alcohol has completely evaporated, add the bones without the tray liquid.
Add a ladle of water to the tray and deglaze in the oven for 5 minutes.
Pour the tray liquid and water into the pot with the bones.
Also add the bunch of herbs and let it cook on low heat for at least 3 hours. It should reduce by more than half.
Skim as soon as it starts boiling.
After 3 hours, remove the bones and strain through a strainer and then through a cotton cloth.
Allow to cool slightly and transfer to previously sterilized jars.
Let it cool and store in the freezer.
Tips
It keeps in the freezer for up to 3 months.
Brown stock is used to enrich cooking bases for roasts, stewed meats, or simply to flavor slices of meat.
From brown stock, a mother sauce, you can make demi-glace, which is a sauce thickened with roux.
It is advisable to use bones rich in collagen for a denser and more flavorful stock.
FAQ (Questions and Answers)
How can I store it?
You can place it in ice cube trays and once frozen, transfer it to food bags. When needed, simply take one or more cubes and use them in the recipe.
How much brown stock to use?
For a 2 kg roast, you can use 2-3 cubes.
Can I make gluten-free brown stock?
Sure, just replace the flour with the same amount of cornstarch.
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