Economical Brown Beef Stock

• 8 to 10 pounds beef bones or veal bones, cut into 2-inch pieces*
• 4 tablespoons vegetable oil or butter
• 4 carrots, thickly sliced on the diagonal
• 4 onions, halved and sliced 1/4 inch thick
• 8 quarts cold water
• 4 stalks celery
• 2 leeks, washed and diced (optional)
• 1 turnip, cut into 4 pieces, each piece stuck with 1 clove
• 4 garlic cloves
• Double Bouquet Garni (see Notes)
• 15 peppercorns

1. Preheat the oven to 500.
2. Place the bones in a large roasting pan, and brown in the oven, 45 minutes to 1 hour.
3. Meanwhile, in a stockpot, heat the oil over high heat.
4. Add the carrots and onions and cook, occasionally scraping the browned bits from the bottom of the pan, until well browned, 20 to 25 minutes.
5. Add the browned bones to the stockpot and cover with the water.
6. Add all the remaining ingredients and bring to a boil, 30 to 45 minutes.
7. Reduce the heat and, simmer, uncovered, for 3 1/2 hours.
8. Skim the surface several times during the simmering to remove any foam that appears.
9. Strain and allow the stock to cool uncovered before refrigerating.
10. Remove any fat from the surface when cold, or before using.
11. Freeze the portion not used, or reduce to form meat glaze (Glace de Viande).
12. Four quarts of stock will reduce to yield about 1 1/2 cups of glace de viande.
13. Variations
14. Fonds Brun Rapide (Quick Beef Stock): This version of beef stock cuts the preparation time by about 1 hour.
15. Place all the ingredients, without browning, into a pot, cover with water, and bring to a boil.
16. While the stock comes to a boil, blacken an onion as follows: Cut the onion in half and place both halves, cut side down, in a hot, dry (without butter or oil) skillet.
17. The onion will blacken within 3 to 4 minutes.
18. Adding the blackened onion to the stockpot will give the stock the brown color it would otherwise be missing.
19. Although their flavors are slightly different, either stock works well as a brown beef stock.
20. One word of caution: The time saved by not browning the bones and vegetables may be equaled by the effort needed to clean your skillet after blackening the onion.
21. Fonds de Gibier (Game Stock): Follow the steps in the beef stock recipe to make a game stock, using 6 pounds of game meat and 7 pounds of bones.
22. Add 10 juniper berries and 2 sage leaves.

beef, vegetable oil, carrots, onions, cold water, stalks celery, leeks, clove, garlic, bouquet garni, peppercorns

Taken from www.cookstr.com/recipes/economical-brown-beef-stock (may not work)