Brown Stock recipes

Results: 1 - 10 of 41186
Ingredients (12) Eye: 5-6 lbs beef bones (veal or beef) 5-6 quarts cold water 8 ounces onions 4 ounces carrots 4 ounces celery 8 ounces tomato puree ... ( more )
- 5-6 lbs beef bones (veal or beef)
- 5-6 quarts cold water
- 8 ounces onions
- 4 ounces carrots
- 4 ounces celery
- 8 ounces tomato puree
- 1/2 bay leaf
- 1/8 teaspoon thyme
- 1/8 teaspoon peppercorns
- 3-4 parsley stems
- 1 whole clove
- cheesecloth
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Yummies

A basic brown stock to use as a base for soups, stews and brown sauces. ( more )

Bones should be cut into 3 to 4 inch pieces. Place the bones in a roasting pan in a hot oven... ( more )

Prep: 40m

Ingredients (12) Eye: 2 lbs beef 1 1/4 quarts cold water 4-6 peppercorns 2 cloves 1 bay leaf 1 mace blade 1 teaspoon chopped spring parsley 1 tablesp... ( more )
- 2 lbs beef
- 1 1/4 quarts cold water
- 4-6 peppercorns
- 2 cloves
- 1 bay leaf
- 1 mace blade
- 1 teaspoon chopped spring parsley
- 1 tablespoon diced carrots
- 1 tablespoon dices celery
- 1 tablespoon diced onions
- 1 tablespoon diced turnips
- 1 teaspoon salt
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Yummies

A great stock is made using leftovers so any of the ingredients can be sub or replaced with ... ( more )

cut meat in to small pieces and saw or crack bones,brown in a high heat pan until 1/4 to 1/2... ( more )

Prep: 30m

Ingredients (10) Eye: 3 pounds veal or beef bones, sawed into 2-inch pieces 2 pounds stew beef, cut into 1 1/2-inch cubes 2 unpeeled onions, quartere... ( more )
- 3 pounds veal or beef bones, sawed into 2-inch pieces
- 2 pounds stew beef, cut into 1 1/2-inch cubes
- 2 unpeeled onions, quartered
- 2 carrots, halved
- 2 ribs of celery, halved
- 4 unpeeled garlic cloves
- 6 long parsley sprigs
- 1 teaspoon salt
- 1/2 teaspoon dried thyme, crumbled
- 1 bay leaf
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Spread the bones and the beef in a flameproof roasting pan and roast them in pre-heated 400&... ( more )

Servs: 8

Ingredients (2) Eye: 1 quart brown stock (veal or beef) 1 quart espagnole sauce ( more )
- 1 quart brown stock (veal or beef)
- 1 quart espagnole sauce
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This recipe comes from Chuck Taggart's Gumbo Pages. Time of cooking will vary depending on t... ( more )

Reduce the stock by 1/3. Add the sauce Espagnole and reduce until you're left with one quart... ( more )

Ingredients (12) Eye: 3 onions 3 large carrots 8 celery ribs 3 beets 2 whole head of garlic 3 tablespoons mild vegetable oil 1/4 cup tamari soy sauce... ( more )
- 3 onions
- 3 large carrots
- 8 celery ribs
- 3 beets
- 2 whole head of garlic
- 3 tablespoons mild vegetable oil
- 1/4 cup tamari soy sauce or shoyu soy sauce
- 7 cups room temperature water
- 1-3 cup shiitake mushroom stems (see description above) (optional)
- 2 bay leaves
- 2 sprigs fresh parsley
- 1 teaspoon peppercorns
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This is my all-time favorite vegetable stock; the richness of this stock belies its simplici... ( more )

Preheat the oven to 350 degrees. Spray and 11 X 13-inch backing pan with cooking spray. Plac... ( more )

Prep: 15m

Ingredients (5) Eye: 8 ounces onions 1 teaspoon brown sugar 10 ounces hot brown stock 1 tablespoon flour 1 ounce grated cheese ( more )
- 8 ounces onions
- 1 teaspoon brown sugar
- 10 ounces hot brown stock
- 1 tablespoon flour
- 1 ounce grated cheese
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Put the onion, sugar and stock in the slow cooker. Cook for 6-8 hours. Thirty minutes before... ( more )

Prep: 5m

Ingredients (7) Eye: 2 lbs boiling potatoes (6-7 cups when sliced) 1 clove unpeeled garlic 6 tablespoons unsalted butter 1 teaspoon salt 1/8 teaspoo... ( more )
- 2 lbs boiling potatoes (6-7 cups when sliced)
- 1 clove unpeeled garlic
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup grated swiss cheese (4-ounces)
- 1 cup brown stock or beef stock
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Yummies

This is the ultimate in meat-and-potatoes comfort food. Don't even look at the nutritional i... ( more )

Preheat oven to 425-degrees. Slice potatoes 1/8-inch thick. Place in basin of cold water, an... ( more )

Prep: 20m

Ingredients (9) Eye: 626 g brown roux 12000 ml brown stock 150 g salt pork 249 g carrots 150 g onions 2 sprigs thyme 2 bay leaves 499 g tomato puree... ( more )
- 626 g brown roux
- 12000 ml brown stock
- 150 g salt pork
- 249 g carrots
- 150 g onions
- 2 sprigs thyme
- 2 bay leaves
- 499 g tomato puree
- 200 ml dry white wine
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Yummies

A basic sauce. Can be used for Sauce au vin Rouge, sauce Poivrade (for game), Sauce Piquante... ( more )

Heat oven to 325 degrees. Pour tomato puree on ungreased jellroll pan and place in preheated... ( more )

Prep: 60m

Ingredients (7) Eye: 3 tablespoons butter 3 tablespoons unbleached flour 1 1/4 cups brown stock or beef bouillon 1/4 lb mushrooms 1/4 cup chopped sh... ( more )
- 3 tablespoons butter
- 3 tablespoons unbleached flour
- 1 1/4 cups brown stock or beef bouillon
- 1/4 lb mushrooms
- 1/4 cup chopped shallots or scallions
- 1/4 cup red wine
- fresh ground black pepper
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Yummies

Once you know how to make this sauce, you will want to put it on top of everything. The wine... ( more )

Melt the butter in a small saucepan over medium heat. Remove it from the heat and whisk in t... ( more )

Prep: 15m

Ingredients (8) Eye: 2 tablespoons butter 2 large shallots 1 clove garlic 2 tablespoons cognac 1/2 cup brown stock 1/2 cup heavy cream 1 cup sliced ... ( more )
- 2 tablespoons butter
- 2 large shallots
- 1 clove garlic
- 2 tablespoons cognac
- 1/2 cup brown stock
- 1/2 cup heavy cream
- 1 cup sliced mushrooms
- salt & freshly ground black pepper
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Yummies

This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled... ( more )

Melt the butter in a heavy medium-size saucepan over medium heat. Add the shallots and garli... ( more )

Prep: 10m

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