Basic Brown Stock

Unicorn (Unicorn@Indenial.com)
Mon, 09 Nov 1998 19:55:17 -0500

Our starter recipe for Soup Week is a staple in many good cooks'
kitchens. Use it as the basis for beef and vegetable soups. Add some
to pasta sauces and boil rice in it. Use it to make sauces and
gravies. Braise vegetables and meats in it. Keep some frozen in
small portions to add to casseroles and pasta dishes. In other words,
use it when you might otherwise use water, and your cooking will take
on a new, more complex dimension.

Basic Brown Stock

6 lbs (3 Kg) lean shin bones and marrow bones,
cut by your butcher into 1 inch (3 cm) pieces
12 whole black peppercorns
4 whole cloves
2 bay leaves
1 tsp (5 ml) dried thyme
1 cup (250 ml) diced carrots
1 cup (250 ml) diced celery
1 cup (250 ml) diced canned or fresh tomatoes, drained
1 cup (250 ml) diced onion
1 cup (250 ml) diced turnip (optional)
2 whole star anise* (optional, gives an oriental style stock)
Salt to taste

* Star anise - A star-shaped, dark brown pod that contains a pea-sized
seed in each of its eight segments. Its flavor is slightly more
bitter than that of regular anise seed. In Asian cuisines, star anise
is a commonly used spice and tea flavoring. It can be found whole in
Asian markets and some supermarkets.
>From THE FOOD LOVER'S COMPANION, 2nd edition,
by Sharon Tyler Herbst, Barron's Educational Services, Inc.
http://www.amazon.com/exec/obidos/ASIN/0812015207/worldwiderecipes

Place the bones on a baking sheet and bake in a 350F (180C) oven for
half an hour, or until the bones are lightly browned. Place them on a
large pot with 16 cups (4 L) cold water. Bring to a boil slowly over
moderate heat, then reduce the heat and simmer uncovered for 30
minutes. Remove the scum from the surface with a spoon or ladle. Add
the remaining ingredients (except the salt) and simmer partially
covered for at least 6 hours. Taste and adjust the seasoning with
salt. Strain through a clean dish towel or several layers of
cheesecloth. Cool, and then refrigerate covered. The easiest way to
reduce the fat content of your stock is to allow it to cool overnight
in the refrigerator, after which it is quite easy to remove most of
the fat by removing the solidified layer of fat from the top of the
stock. Will keep several days in the refrigerator, and several weeks
frozen. Makes about 2 quarts (2 L).