Brown Stock

Oxmoor House
about 1 quart


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4 1/2 to 5 pounds beef shin bones
2 quarts water
2 medium carrots, sliced
2 stalks celery, sliced
1 medium onion, coarsely chopped
1 medium potato, cubed
2 medium turnips, cubed
2 sprigs fresh parsley
10 whole peppercorns
5 whole cloves
1 bay leaf
1 tablespoon salt


Place shin bones in a shallow roasting pan. Bake at 450° for 20 minutes or until well browned, turning occasionally to brown all sides.

Combine browned bones and water in a large stockpot. Let stand 20 minutes. Bring to a boil. Skim surface frequently with a flat ladle to remove grayish scum. Reduce heat; cover and simmer 2 hours. Add remaining ingredients; cover and simmer an additional 2 hours. Remove mixture from heat, and set aside to cool.

Strain stock into a bowl; discard bones, vegetables, and whole spices. Cover and refrigerate stock. Carefully lift off and discard solidified fat from top of stock. For a clearer stock, see procedure for clarifying. Use Brown Stock as a foundation for soups and stews.

Created date

February 2010