*  Exported from  MasterCook  *
 
                                Brown Stock
 
 Recipe By     : Gourmet - October '89
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        veal or beef bones, sawed into 2 pieces
    2      pounds        stew beef, cut into -- 1 1/2 inch cubes
    2                    unpeeled onions -- quartered
    2                    carrots -- halved
    2      ribs          celery -- halved
    4                    unpeeled garlic cloves
    6      long          parsley sprigs
    1      teaspoon      salt
      1/2  teaspoon      dried thyme -- crumbled
    1                    bay leaf
 
 Spread the bones and the beef in a flameproof roasting pan and roast them in
 a preheated 400 oven for 25 minutes.  Add the onions and the carrots, roast
 the mixture, stirring once or twice, for 30 minutes more, or until it is
 browned well.  Transfer contents with a slotted spoon to a stockpot or
 kettle.  Pour off any fat from the pan, add 2 cups water, and deglaze the pan
 over high heat, scraping up the brown bits.  Add the liquid to the pot with
 14 cups of cold water and bring the liquid to a boil, skimming the froth.
  Add 1/2 cup cold water and bring the mixture to a simmer, skimming the
 froth.  Add the celery, the garlic, the parsley, the salt, the thyme, and the
 bay leaf and simmer the mixture for 4 hours.  If a more concentrated flavor
 is desired, boil the stock until it is reduced to the desired concentration.
  Strain the stock through a fine sieve into a bowl and let it cool to warm.
  Chill the stock and remove the fat.  Makes about 8 cups. 
 
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