Stock Brown

Yields: 5 gallons Preparation Time: 24:00

  • 10 lb beef bones *
  • 10 lb veal bones *
  • 5 lb chicken backs or cleaned feet

Dark Mirepoix

  • 1/2 head celery, large chopped
  • 1/2 bunchleeks chopped
  • 2 large onions chopped
  • 2 lb carrots chopped
  • 6 oz tomato purée
  • 1 head garlic crushed
  • 1 ham hock—sawn
  • 1/2 bunch parsley stems
  • 5 each bay leaves
  • 1 tbl peppercorns crushed
  • 1/2 tbl thyme leaf
  • 1/2 liter red wine
  • 5 gallons water
  1. Place the bones on a bed of dark mirepoix in a roast pan. Pour the tomato purée over them. Add remaining ingredients except wine and water. Roast in a 350 F oven until well browned. Do not let anything burn. Baste with red wine to prevent mirepoix from burning at the rear of the pan, where the oven is hottest.
  2. Transfer the contents of the pan to a stock pot. Deglaze the pan with water, scraping any dried essences with hot water to dissolve them. Add the deglazing to the stock pot.
  3. Add cold water to the stock pot to cover the bones completely. Bring to the boil, then simmer for up to 18 hours, with skimming to remove any scum that rises. Scald clean containers, and strain stock into each, seeing some fat into each to act as a protective cap. Cover with Saran wrap and cool.

This will keep at least a week, but should be part of the regular weekly mise en place. Excess should be frozen or reduced for glace d'viand, a 10-1 reduction. The fat from the top is nice to use for making brown roux, as it has just the right color and flavor.

If this is to be used for making Sauce Espagnol, you can sprinkle 1 lb of flour over the mirepoix and bones. Allow the flour to brown, but not burn. Turn it under and sprinkle with red wine or water, and lower the oven temperature.When I add flour to this, I call it Estoufade instead of calling it Fonds Brun (Brown Stock).

Nothing should be allowed to carbonize or turn black, as the flavor of carbonized flour or veg is bitter.

* Note: Have only the freshest bones sawn in 2-4 inch lengths, and include some beef neck bones, and if obtainable, a split calves foot.

While you can cut this recipe in half, I can hardly imagine going to the trouble of making stock for a smaller quantity than two gallons or so. I understand that in most homes the problem is not having a large enough pot. Get one and you will wonder how you ever lived without it. Mine snowbirds with me!

Steve's #21 Recipes

The Five Grande Sauces

Sauce Espagnole
Sauce Diable for Grilled Pork
Beef Sweetbreads in Mushroom Sauce
Chicken Stew Chasseur*
Braised Brisket of Beef
Fillet de Beouf aux Morilles
Autumn Roast Duck
Brown Stock—Estouffade*
Court Bouillon*

*Repeated from a previous article


©1996, Steve K. Holzinger. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home