FRENCH BROWN, OR WHITE BEEF/VEAL STOCK RECIPE
1 to 2 pounds beef or veal shanks cut into rounds, or other bones
6 tablespoons vegetable or olive oil if sauteing on top the stove
4 ounces coarsely chopped onion
4 ounces coarsely chopped carrot
1 ounce coarsely chopped celery
1 half head of garlic
1 cup cold water, stock, canned broth or red wine
1 small bouquet garni, bay-thyme-parsley
1 gallon cold water or beef stock
- Heat oil in a heavy pot or roasting pan and dried beef bones. I often use rib bones available at the local market with excellent results. Brown on both sides or roast in oven till browned.
- If sautéing your construct remove the bones from the pan and reserve. Add the mirepoix and garlic to the pan and sauté until brown or softened. If roasting cook the mirepoix vegetables with the bones in the oven.
- In either case deglaze the pan with 1 cup of water, stock or wine and place the contents in a stock pot along with the browned bones and mirepoix from the earlier step. Add the gallon of cold water and the bouquet garni herbs.
- Bring the stock to a simmer. DO NOT BOIL and continue to cook for 4 to 6 hours. Do not stir or you will disturb the meat and protein particles that have attached to the sides and the bottom of the pot and you’ll end up with a cloudy stock.
- Strain without pressing or pushing the meat or you may cloud the stock.
Again remember that you can achieve a richer stock by using canned or previously made stock. You can also add beef base such as bouillon cube to enrich the stock. Placed the strained stock in the refrigerator overnight and remove the fat that will form on the top of the pot. You can then freeze this stock in usable quantities for future easy use or just store refrigerated for about one week. Using the mirepoix of vegetables and the bouquet garni is a classic technique although I often omit it since I’m looking for a beef essence and can add any wanted flavor essence when I construct my sauce.
This is the basis for making a demi-glace mother sauce or a consomme.
WHITE BEEF OR VEAL STOCK IS OBTAINED USING THE SAME PROCEDURE AND QUANTITIES WITHOUT BROWNING THE BONES
