Brown Stock
- 10 lbs shin of beef
- 3 slices bacon
- 4 onions
- 3 carrots
- 1 turnip
- 1 bunch celery
- 1 sprig parsley
- 1 sprig thyme
- 12 cloves
- 2 Tbsp butter
- 2 Tbsp salt
- 1 tsp pepper
- 7 quarts cold water
Cut in rather small pieces all the meat from the shin of beef. Break the bone in pieces. Put into a large pot with the bacon, onions, carrots, turnip, celery, parsley, thyme, salt, cloves, pepper, butter and a cup of cold water. Set over a brisk fire, stirring frequently to prevent from burning.
Cook until the juice from the meat and vegetables begins to thicken, then add cold water. Lower the heat so it will simmer slowly for 6 hours, skimming often. Strain through a fine sieve, not bruising the vegetables.
The next morning, skim off the fat.
Cook until the juice from the meat and vegetables begins to thicken, then add cold water. Lower the heat so it will simmer slowly for 6 hours, skimming often. Strain through a fine sieve, not bruising the vegetables.
The next morning, skim off the fat.
Submitted by May 30, 2010
15 min
30 min
45 min