Answer:
Basic Brown Stock Recipe
INGREDIENTS:
3 pounds beef short ribs
3 pounds veal breast ribs
1 large onion, coarsely chopped
1 large carrot, scraped and cut into 2-inch pieces
4 quarts water
3 stalks celery, cut into 2-inch pieces
3 sprigs fresh parsley
2 teaspoons salt
4 whole peppercorns
3 whole cloves
1 bay leaf
¼ teaspoon dried whole thyme
COOKING
Step 1
Place ribs, onion, and carrot in a shallow roasting pan. Bake at 400° for 30 minutes or until meat is browned, turning to brown all sides.
Step 2
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.
Step 3
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.
Step 4
Note: Basic Brown Stock may be frozen up to 3 months.
Explanation:
