How to Make Brown Stocks? – – Viji’s Food Recipes – International Stock Recipes


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Brown Stocks

Brown beef / Veal / Mutton Stock




Ingredients:

Beef, Veal or Mutton   – 1,800 gm

Bones  – 200 gm

Carrots  – 360 gm

Onions   – 120 gms

Bouquet Garni:

Celery  – 70 gms

Parsley stalk  – 25 gms

Bay leaf  – 1

Thyme  – 1 sprig

Beef fat or any other  –  a little to brown the bones

Water  – 7 litres

Method:

Cut or break the bones into 3″ to 4″ pieces and with fat in a roasting tray.

Roast the bones or trimmings until rich brown in a hot oven. Remove bones from oven. Place in a stock – pot.

Cover with water, bring to boil and skim.

add the fried carrot and onion, the bouquet garni and the ham bone.

The stock should simmer for 6 hours, skimming from time to time.

Strain. reboil and use as required.

N.B : Brown stock is used for soups, braises, gravies, curries, stews and sauces.

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One Response to How to Make Brown Stocks? – – Viji’s Food Recipes – International Stock Recipes

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