Brown Sauce
Updated February 23, 2016 
CostInexpensive
Total Timehalf-day
Make Ahead RecipeYes
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Type of Dishstock
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
Instructions
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Preheat the oven to 400°F.
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Wash the bones under cold running water and drain.
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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.
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Transfer the bones and vegetables from the roasting pan to a stockpot.
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Pour 1 quart of water into the roasting pan and deglaze, scraping the brown bits that stick to the bottom of the pan.
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Pour the liquid into the stockpot. Add the remaining ingredients and enough water to cover by several inches.
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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.
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Line a strainer with a double thickness of dampened cheesecloth or a clean cotton towel.
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Place the strainer into a clean pot and ladle the stock into the strainer. Discard the solids and allow the stock to cool completely.
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Cover and refrigerate for up to 3 days, or freeze indefinitely in small containers.
Christopher Idone
