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Basic Brown Stock

Yield about 3 quarts


  • 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

How to Make It

  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.

  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.

  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.

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

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