---------- exported from cookworks for meal-master, v7.0
 
      title: classic brown stock
 categories: professional, sauce, soup
   servings: 32
 
      12 lb beef soup bone
      12 qt water
       1 lb onion
       8 oz carrot
       8 oz celery
      16 oz tomato puree
       1    bay leaf
     1/4 t  thyme
     1/4 t  peppercorns
       6    parsley
       2    clove
 
 cut bones into 3-4 pieces with a meat saw 
 place bones in a roasting pan 
 place pan of bones into a 400 degree oven, until browned remove bones
 from pan and place into a stockpot 
 cover with cold water and place over a moderate flame
 bring to a gentle simmer, and skim carefully 
 drain roasting pan, reserving fat
 set roasting pan over a medium flame and deglaze with water 
 add to the stockpot 
 toss the mirepoix with the reserved fat and brown in the oven 
 remove from the oven and add to the stockpot 
 tie the seasonings into a sachet with a piece of cheesecloth add the
 sachet and tomatoes to the stockpot 
 continue to simmer for a total of 6-8 hours 
 adding water as needed to keep bones covered 
 strain through a chinois or cheesecloth 
 cool quickly with ice or in a vented water bath 
 cover and chill
 
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