Brown Stock Recipe

I absolutely adore this recipe because it’s like a comforting hug in a bowl, transforming humble ingredients into a rich and flavorful beef stock that elevates any dish. Plus, there’s something so satisfying about the slow simmering process—it’s a little escape from the hustle, allowing me to savor the simple joys of cooking and making something truly nourishing.

I adore creating my personal brown stock because it’s teeming with nutrients and flavor. Using 4 pounds of bovine bones and sundry vegetables, such as onions, carrots, and celery, I produce a stock of truly robust character.

The addition of tomato paste and red wine sharpens the flavor to supremely satisfying heights, while bay leaves and thyme impart depth and aroma that few would dare to match.

Ingredients

Beef bones: They are collagen-rich, which produces a flavorful, gelatinous stock.

Onion: Contributes depth and sweetness and is abundant in antioxidants.

Carrots: Supply natural sweetness and vivid color, rich in beta-carotene.

Celery: Provides essential minerals, a mild flavor, and a refreshing crunch.

Tomato paste: Contributes acidity, superb umami, and unmatched color.

Optional and enhances depth with acidity and rich notes is how one could describe red wine in this instance.

It is true that red wine can do all of that and more, but the more is often where the problem lies.

You see, the problem isn’t red wine; it’s really more about the intentions behind putting red wine in your sauce.

Ingredient Quantities

• 4 pounds of beef bones
• 1 large onion, peeled and quartered
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 2 tablespoons tomato paste
• 2 bay leaves
• 8 black peppercorns
• 3 cloves garlic, smashed
• 1/2 cup red wine (optional)
• 4 quarts cold water
• 1 sprig thyme
• 1/4 cup vegetable oil

Instructions

1. Set your oven to 400°F (200°C). Place the beef bones in a roasting pan. Drizzle with vegetable oil and roast for 45 minutes to 1 hour until deeply browned, turning occasionally.

2. Move the bones to a large stockpot. To the roasting pan with the drippings, add the quartered onion, carrot chunks, and celery chunks. Put the pan in the oven and cook for another 20 minutes.

3. In a stockpot large enough to hold all the ingredients, combine the bones and the roasted vegetables. Stir in the tomato paste, and cook over medium heat for about 5 minutes, stirring to coat the bones and vegetables.

4. If red wine is being used, pour it in and let it simmer for a few minutes to deglaze the pan. Be sure to scrape up all the browned bits from the bottom.

5. In the stockpot, combine the smashed garlic, bay leaves, whole black peppercorns, and thyme sprig.

6. Add the cold water, making sure the bones and vegetables are completely covered. Bring the pot to a gentle simmer, adjusting the heat as necessary; you want the broth to barely bubble.

7. Lower the heat to the lowest setting. Allow the stock to barely simmer, with small bubbles breaking the surface now and then. Simmer this way, uncovered, for 4 to 6 hours. It is better to go longer than shorter. If using beef, you should not need to skim, as it is already relatively free of fat. If using chicken, you may need to skim once or twice. If using neither, do not worry; the only thing that might form is foam, and you can ignore that if you wish.

8. During the cooking process, keep the ingredients fully submerged in the liquid by adding hot water as needed; this will ensure complete extraction of flavor.

9. Once the stock has simmered sufficiently, take it off the heat. Gently pour it through a fine-mesh sieve or cheesecloth into another, clean container. Discard the solid bits left in the sieve or cheesecloth.

10. Allow the stock to cool to room temperature, then refrigerate. Once cool, you can skim the solidified fat from the surface. Brown stock can be stored in the refrigerator for up to 5 days or frozen for later use.

Equipment Needed

1. Oven
2. Roasting pan
3. Large stockpot
4. Wooden spoon or spatula
5. Measuring cups and spoons
6. Fine-mesh sieve or cheesecloth
7. Large container for strained stock
8. Cutting board
9. Knife
10. Tongs or slotted spoon (for handling bones and vegetables)

FAQ

• Can I use bones other than beef bones?It is possible to use veal bones for a somewhat different flavor, but traditionally, beef bones are used to make brown stock.
• Is the red wine necessary in the recipe?The red wine is optional. It adds depth of flavor, but the stock will still be delicious without it.
• How long should I roast the bones and vegetables?Cook them in an oven preheated to 400°F (200°C). Let them spend about 45 minutes to an hour in there, until they’ve taken on a nice brown color—dark brown, even.
• Why is it important to use cold water?Using cold water allows for the extraction of more flavor from the bones as they warm up slowly, which serves to improve the taste of the stock.
• Can I store brown stock for later use?Indeed, after it has cooled, you can keep it in the fridge for as long as a week or in the freezer for as long as six months.
• Why is the tomato paste used in this recipe?The color is enriched, and a hint of sweetness is added to balance the flavors of the stock by the tomato paste.
• What should I do if my stock is too oily?Cool the stock and take off the solidified fat that has congealed on the surface before warming and using it.

Substitutions and Variations

4 pounds of beef bones: For a different taste, use 4 pounds of veal or chicken bones.
1 big onion, skinned, cut into four pieces: replace with 2 shallots or 1 leek for less punch.
2 carrots, peeled and cut into chunks: Substitute with 1 sweet potato for a stock with a touch more sweetness.
Two stalks of celery, cut into chunks. For an anise-like flavor, substitute with the same amount of fennel stalks.
1/2 cup red wine (optional): Substitute with 1/2 cup apple cider or another fruit juice for a non-alcoholic version.

Pro Tips

1. Roasting for Flavor Enhancement Ensure the beef bones are evenly roasted to a deep brown color. This caramelization process is key to developing a rich, robust flavor in your stock, so don’t rush this step.

2. Deglazing Effectively When deglazing with red wine, make sure to scrape all the flavorful brown bits (also known as fond) from the bottom of the roasting pan. This adds depth of flavor to your stock.

3. Maintain a Gentle Simmer Throughout the simmering process, keep the stock at a gentle simmer rather than a full boil. This allows the flavors to develop fully without making the stock cloudy.

4. Longer Simmer for Richer Flavor If possible, extend the simmering time beyond 6 hours. The longer you simmer, the richer and more concentrated the flavors will become, resulting in a more luxurious stock.

5. Cooling and Storing Tips After pouring the stock through a sieve, cool it quickly by placing the container in an ice bath before refrigerating. This helps prevent bacterial growth and maintains the stock’s freshness. Always label and date your stock when storing it in the freezer for effective inventory management.