Brown Stock

Ease of Preparation: Easy
Yield: 3 quarts/liters stock; 1 quart/liter demi-glace; 1/3 quart/liter glace

Ingredients:

• 5 pounds (2.27 kg) beef bones
• 3 yellow onions, chopped
• 4 stocks celery, chopped
• 3 large carrots, chopped
• Oil, for sautéing
• 2 bay leaves
• 1 tablespoon (15 ml) black peppercorns
• 8 parsley stems
• 8 thyme sprigs

Method:

Preheat oven to 450 F (230 C).

Roast the beef bones on a baking sheet for 15-20 minutes, until bones are evenly browned.

Heat oil in a stockpot over medium-high heat, add onions, celery, and carrots and sauté for 8-10 minutes until slightly browned.

Add browned bones to the stockpot and top up with enough cold water to cover plus 2 inches (5 cm).

Add bay leaves, peppercorns, parsley stems, and thyme sprigs.

Bring to a simmer, then reduce heat to medium-low.

Simmer for 6 hours. Regularly skim off any foam or impurities that float to the top.

Remove the bones and strain the liquid to make a brown stock.

To turn brown stock into “demi-glace”, reduce by 2/3.

To turn brown stock into “glace de viande”, reduce by 90%.