A brown stock is very similar in many respects to a white sauce with a few key differences:
- With a brown stock you caramelize the bones, deglaze the pan then caramelize the mirepoix (steps below)
- You can also use game bones
- Add some form of tomato product, this can be anything from fresh tomatoes, canned tomatoes, tomato puree or tomato paste. However if you use condensed tomato product you'll want to use about half the quantity.
Caramelizing the bones, deglazing and caramelizing the mirepoix
Caramelizing bones is a fairly simple process:
- Preheat the oven to 375°F. Place the cut-up bones (3-4 inches / piece) into a roasting pan but don't go more than one layer deep. Roast multiple pans if you have to instead of filling one pan too deep.
- Roast the bones for about 1 hour, you want them to be well browned but be very careful not to burn them.
- Put the bones in your pot.
- To deglaze, put the pan on the stove, once it's nice and hot add some water, stir and scrape the bottom to get up most of the 'gunk'.
- Put most of the water in the pot with the bones.
- Now you want to caramelize the mirepoix, you can use the same pan on the stove or use a different one if needed (with a little caramelized bone water). Remember, don't add the mirepoix to the stock until after it has boiled and is reduced to a simmer.
7 lbs beef bones
1 lb mirepoix
1 1/2 gallons cold water
8 oz. tomato paste
Sachet:
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. crushed peppercorns
4 sprigs fresh parsley
1-2 garlic cloves
- Caramelize your bones, deglaze the pan and caramelize the mirepoix.
- Add the bones and caramelized bone water to your pot and cover them with cold water, the water should come to about 1-2 inches above the top of the top bones.
- Bring the water to a boil then immediately reduce it to a simmer.
- Skim the stuff that floats to the top.
- Add the caramelized mirepoix, the tomato product and the sachet of seasonings.
- If you're using beef, game or veal bones allow the stock to simmer for 6-8 hours, if you decide to use chicken bones it can simmer for 3-4 hours. Skim the stuff off the surface from time to time.
- Strain, cool quickly and refrigerate or freeze (remember the steps from the section on the 'Basics of Making a Stock'.
