Brown Stock Recipe

• 2 lb Beef Bones And Trimmings
• 2 lb Veal Bones, Cut Up
• 3 lrg Carrots, Scrubbed, Unpeeled, and Cut Up
• 3 lrg Onions, Quartered
• 1 stalk Celery, Split
• 1 x Clove Garlic, Crushed
• 2 Tbsp. Extra virgin olive oil
• 2 c. Hearty Red Wine
• 1 bn Fresh Parsley Several Sprigs Of Fresh Thyme Freshly Grnd Black Pepper To Taste
• 8 c. Water Preheat the oven to 400 degrees F. Spread the bones, Carrots, onions, celery, and garlic in a roasting pan and Sprinkle them with the oil. Roast, turning the bones from Time to time, till very well browned, about 1 1/2 hrs. Scrape the bones and vegetables into a large stock kettle. Add in the remaining ingredients and simmer over low heat for
• 4 x To 5 hrs, or possibly longer, skimming the foam from the

1. It is not difficult to make stock at home, and the results are well worth the trouble.
2. Far healthier and tastier than any kind of commercial stock base, homemade stock produces sauces of infinitely higher quality as well.
3. Do not hurry the process; most stocks benefit from long slow simmering on the back of the stove.
4. surface from time to time.
5. Then strain the stock through a cheesecloth lined strainer and allow it to cold.
6. Skim off any fat and chill.
7. Yield: About 6 c..

trimmings, up, carrots, onions, celery, clove garlic, extra virgin olive oil, red wine, parsley several, water, hrs

Taken from cookeatshare.com/recipes/brown-stock-93807 (may not work)