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| | Basic Brown Stock
3 pounds of beef short ribs
3 pounds of veal breast ribs
1 large onion, scraped and cut into 2 inch pieces
4 quarts of water
3 stalks of celery, cut into 2 inch pieces
3 sprigs of fresh parsley
2 teaspoons of salt
4 whole peppercorns
3 whole cloves
1 bay leaf
1/4 teaspoon of dried whole thyme
Place ribs, onion, and carrot in a shallow roasting pan. Bake at 400F. for 30 minutes or until meat is browned, turning to brown all sides.
Transfer ribs, onion, and carrots to a large stock pot. Add remaining ingredients. Bring mixture to a boil; reduce heat and simmer, uncovered, for 3 hours. Remove from heat; let cool to lukewarm.
Strain stock, reserving liquid. Discard ribs, vegetables and spices. Place stock liquid in a container; cover and refrigerate until thoroughly chilled. Lift solid fat from top of stock; discard fat. Use Basic Brown stock as a base for soups, sauces or gravies. Yield: about 3 quarts.
Note Basic Brown Stock may be frozen up to 3 months |
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