← Back to Search Results
Brown Sauce

Comments: 0
 

Recipe

Yield: Makes approximately 2 quarts

Ingredients

  • 5 pounds veal knuckle and marrow bones or 4 pounds veal bones and 1 pound chicken bones
  • 2 cups onion, coarsely chopped
  • 2 cups carrot, coarsely chopped
  • 2 cups celery, coarsely chopped
  • 1 tablespoon peppercorns, crushed
  • 2 bay leaves
  • 2 cloves garlic, crushed
  • 1 teaspoon thyme
  • 1 cup parsley leaves and stems
  • 2 ripe tomatoes, chopped
  • 2 cups dry red wine

Directions

Preheat the oven to 400°F.

Wash the bones under cold running water and drain.

In a roasting pan large enough to hold them, brown the bones in the oven, turning them every 30 minutes, for a total of 2 1/2 hours.  Scatter the vegetables over the bones for the last 20 minutes of roasting.  The bones should be deep brown in color.

Transfer the bones and vegetables from the roasting pan to a stockpot.

Pour 1 quart of water into the roasting pan and deglaze, scraping the brown bits that stick to the bottom of the pan.

Pour the liquid into the stockpot.  Add the remaining ingredients and enough water to cover by several inches.

Bring the stock to a boil and reduce the heat to low.  Simmer, occasionally skimming the foam from the surface, for 8 to 10 hours.

Line a strainer with a double thickness of dampened cheesecloth or a clean cotton towel.

Place the strainer into a clean pot and ladle the stock into the strainer.  Discard the solids and allow the stock to cool completely.

Cover and refrigerate for up to 3 days, or freeze indefinitely in small containers.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

57kcal (3%)
7mg (1%)
0mg (1%)
64mcg RAE (2%)
112mg
9mg
1g
1g
0g
2g
3mg (1%)
10mg (0%)
0g (0%)
0g (0%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
mexican-everyday Mexican Everyday
by Rick Bayless
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
desserts-4-today Desserts 4 Today
by Abby Dodge
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-sweet-life The Sweet Life
by Kate Zuckerman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
big-fat-cookies Big Fat Cookies
by Elinor Klivans
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?