Basic Brown Stock

Oxmoor House
about 3 quarts


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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
1/4 teaspoon dried whole thyme


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.

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.

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.

Note: Basic Brown Stock may be frozen up to 3 months.

Created date

February 2010