The brown stock is one of the basic preparations in cooking, a mother sauce from which other derivative sauces such as the demi-glace, a sauce thickened with roux, can be obtained. The brown stock is obtained from the long cooking of beef bones after roasting them in the oven and enriched with red wine, vegetables, and aromatic herbs. This mother sauce is excellent for making gravy bases for roasts, stews, and for flavoring sauces. A preparation that requires several hours of cooking, but once made, it can be stored in the freezer already portioned in small glasses or cubes, ready to use. For the gluten-free version, simply replace the flour with cornstarch.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Discover also the other basic recipes:
- Difficulty: Very Easy
- Cost: Economical
- Cooking methods: Stovetop, Slow cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 6.6 lbs bones
- 5.3 oz extra virgin olive oil
- 1 cup carrot
- 1 cup celery
- 1 cup onion
- 1 bunch aromatic herbs (bay leaf, thyme, rosemary, marjoram)
- 1 clove garlic
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 17 cups water
- 5 tablespoons coarse salt
- 2 tablespoons extra virgin olive oil
- 0.8 cup red wine
Tools
- 1 Pot
- 1 Baking dish
- 1 Knife
- 1 Cutting board
- 1 Strainer
- 1 Skimmer
Steps
Place the bones in a baking dish, sprinkle with coarse salt and add 2 tablespoons of extra virgin olive oil.
Preheat the oven to 482°F in static mode. Let roast well, about 1 h.
Meanwhile, chop the vegetables and put them in a large pot with the remaining extra virgin olive oil (5.3 oz) and peeled garlic clove.
Sauté for about 5 minutes, then add tomato paste and flour.
Let toast, stirring continuously to avoid burning it.
Deglaze with red wine. When the alcohol has completely evaporated, add the bones without the baking dish liquid.
Add a ladle of water to the baking dish and deglaze in the oven for 5 minutes.
Pour the baking dish liquid and water into the bones pot.
Also add the bunch of aromatic herbs and let cook on low heat for at least 3 hours. It should reduce by more than half.
Skim as soon as it boils.
After 3 hours, remove the bones and strain with a strainer and then with a cotton cloth.
Let cool slightly and transfer to previously sterilized jars.
Cool and store in the freezer.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination
Tips
It can be stored in the freezer for up to 3 months.
The brown stock is used to enrich cooking bases for roasts, stewed meats, or simply to flavor slices of meat.
From the brown stock, a mother sauce, it is possible to obtain the demi-glace, which is a sauce thickened with roux.
It is recommended to use bones rich in collagen to obtain a thicker and more flavorful stock.
FAQ (Questions and Answers)
How can I store it?
You can put it in ice cube trays and once frozen, transfer it to food bags. When needed, simply take out one or more cubes and use it in the recipe.
How much brown stock to use?
For a 4.4 lbs roast, you can use 2-3 cubes.
Can I make the brown stock gluten-free?
Sure, simply replace the flour with the same amount of cornstarch.
Do you like my recipes? Then stay updated by following my Facebook page or Instagram profile.
Follow me also on Pinterest.
Return to HOME to discover the latest recipes!
