Recipe for cooking brown meat stock

Soups for Salads :: Meat Based Soups

Brown Meat Stock

5 to 6 lb. beef or veal bones
6 qt. water
1 lb. carrots, diced
2 med. onions, diced
4 stalks celery, diced
3 cloves garlic, qt.ered
3 bay leaves
8 peppercorns
2 C. chopped fresh parsley

Place bones in a shallow roasting pan; bake at 450 degrees F for 45 min. or until bones are well browned, turning occasionally. Mix together browned bones and 6 qt. water in a lrg. stockpot. Bring to a boil; cover, reduce heat, and simmer 1 1/2 to 2 hr.. Skim surface frequently to remove scum. Uncover and continue cooking 4 hr..

Add carrots and remaining ingredients. Reduce heat to low, and cook, uncovered, 6 hr.. Remove from heat, and cool. Strain stock through a cheesecloth- or paper towel-lined sieve into a lrg. bowl; discard bones, vegetables and seasonings. Cover and chill stock. Skim and discard solidified fat from top of stock.

Makes approximately 2 1/2 C..