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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 pounds beef short ribs |
3 pounds veal breast ribs |
1 large onion, coarsely chopped |
1 large carrot, scraped and cut into 2-inch pieces |
4 quarts water |
3 stalks celery, cut into 2-inch pieces |
3 sprigs fresh parsley |
2 teaspoons salt |
4 whole peppercorns |
3 whole cloves |
1 bay leaf |
1/4 teaspoon dried whole thyme |
Directions:
1. Place ribs, onion, and carrot in a shallow roasting pan. Bake at 400° for 30 minutes or until meat is browned, turning to brown all sides.
2. Transfer ribs, onion, and carrots to a large stock pot. Add remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, for 3 hours. Remove from heat; let cool to lukewarm.
3. Strain stock, reserving liquid. Discard ribs, vegetables, and spices. Place stock liquid in a container; cover and refrigerate until thoroughly chilled. Lift solid fat from top of stock; discard fat. Use Basic Brown Stock as a base for soups, sauces, or gravies.
4. Note: Basic Brown Stock may be frozen up to 3 months.
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