ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brown Stock

Yield about 1 quart


  • 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes