Brown Soup Stock Recipes

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BROWN SOUP STOCK



Brown Soup Stock image

A robust base for many of your soups. There's no need to peel the vegetables as they are strained out at the end of the cooking. Back in the day, this soup cooked all day in the soup well of the stove,but modern cooks may wish to use their crockpot or slow cooker. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Stocks

Time 6h45m

Yield 10 serving(s)

Number Of Ingredients 12

5 lbs beef bones with marrow
3 quarts water
8 peppercorns
5 whole cloves
1 bay leaf
2 sprigs parsley
3 sprigs thyme
1 tablespoon salt
1 stalk celery, diced
1/2 cup carrot, diced
1/2 cup turnip, diced
2 onions, sliced

Steps:

  • Cut lean meat from the bones and brown 1/3 of it in the marrow taken from the bones.
  • Put the rest of the meat and bones in a large kettle, cover with water and let stand for an hour.
  • Add browned meat and seasonings; bring to a boil.
  • Reduce heat and simmer for 5 hours.
  • Add the vegetables and cook for an addidional 1 1/2 hours.
  • Strain through a cheesecloth and cool.
  • When cold, remove layer of fat which forms on the top.
  • Serve hot.
  • Soup stock stored in glass jars in the frig will keep almost indefinitely if fat layer is intact.

Nutrition Facts : Calories 14, Fat 0.1, Sodium 715.5, Carbohydrate 3.3, Fiber 0.7, Sugar 1.5, Protein 0.3

BASIC BROWN STOCK



Basic Brown Stock image

Make and share this Basic Brown Stock recipe from Food.com.

Provided by Leta8076

Categories     Stocks

Time 6h40m

Yield 5 quarts

Number Of Ingredients 12

5 -6 lbs beef bones (veal or beef)
5 -6 quarts cold water
8 ounces onions, chopped med
4 ounces carrots, cubed medium
4 ounces celery, cubed medium
8 ounces tomato puree
1/2 bay leaf
1/8 teaspoon thyme
1/8 teaspoon peppercorn
3 -4 parsley stems
1 whole clove
cheesecloth

Steps:

  • Bones should be cut into 3 to 4 inch pieces.
  • Place the bones in a roasting pan in a hot oven (400 F/200 C) and brown them well.
  • Remove bones from pan and place in a stock pot.
  • Cover with water and bring to a simmer.
  • Simmer, skimming impurities from top of water as they rise.
  • Drain and reserve the fat from the roasting pan.
  • Deglaze* the pan with water and add to the stockpot.
  • Mirepoix.
  • Toss the onions, carrots and celery in some of the reserved fat, add to the roasting pan and brown well in the oven.
  • (Browning may be done on top of the stove if desired) Add the browned mirepoix and the tomato puree to the stock pot.
  • Continue to simmer.
  • Prepare the sachet by placing the bay leaf, thyme, peppercons, parsley stems and whole clove in a square of cheese cloth.
  • Tie with a string, leaving one end of the string long enough to tie to the stockpot handle.
  • Add the sachet to the stockpot.
  • Tie the string to the stockpot handle.
  • Continue to simmer the stock for a total cooking time of 5-6 hours, skimming the surface as necessary.
  • Add water as needed to keep bones covered.
  • Strain through a china cap lined with several layers of cheesecloth.
  • Cool the stock, vented, in a cold water bath and then refrigerate.
  • *Todeglaze the pan, carefully add a little water to the warm pan, stirring to loosen the bits of meat and bone left in the pan.

Nutrition Facts : Calories 51.2, Fat 0.2, SaturatedFat 0.1, Sodium 67.8, Carbohydrate 12.1, Fiber 2.7, Sugar 5.6, Protein 1.6

BROWN BEEF STOCK



Brown Beef Stock image

In classical French cooking, brown stock is made with veal bones for a delicate-bodied soup; here, beef is added for a deeper flavor. To make a traditional version, simply replace the beef with more veal bones. This recipe is from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 1/2 quarts

Number Of Ingredients 13

4 pounds veal bones, such as knuckles and shin
2 pounds short ribs or oxtail (optional; add 3 more pounds veal bones if not using ribs)
3 tablespoons sunflower or other neutral-tasting oil
2 tablespoons tomato paste
2 onions, unpeeled and quartered
2 celery stalks, each cut into thirds
2 carrots, peeled and cut into 2-inch pieces
4 garlic cloves, unpeeled and crushed
1 cup water or red wine
6 sprigs flat-leaf parsley
4 sprigs thyme
2 dried bay leaves
2 teaspoons whole black peppercorns

Steps:

  • Heat oven to 400 degrees.
  • Arrange bones and short ribs in a single layer in a large, heavy roasting pan. Drizzle with oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
  • Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add water and bring to a boil, scraping up any brown bits from bottom with a wooden spoon. Boil until liquid is reduced by half, about 3 minutes. Pour contents of pan into the stockpot.
  • Add enough water to stockpot to cover bones and vegetables by 2 inches (about 6 quarts). Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
  • Carefully pour stock through a cheesecloth-lined sieve (do not press on solids) into a large heatproof bowl or another stockpot; discard solids. Stock will be dark brown. Skim off fat if using immediately or let cool completely (in an ice water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing.

BROWN CHICKEN STOCK



Brown Chicken Stock image

A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens.

Provided by KATHYTAP11

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 3h30m

Yield 12

Number Of Ingredients 12

2 ½ pounds chicken bones
¼ cup olive oil
2 red onions, sliced
1 stalk celery
2 carrots, diced
8 cups water, or as needed
1 head garlic, halved
½ teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon dried basil
4 teaspoons kosher salt
1 tablespoon cracked black peppercorns

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
  • Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
  • Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
  • Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.

Nutrition Facts : Calories 48.7 calories, Carbohydrate 2 g, Cholesterol 0 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 648.6 mg, Sugar 0.1 g

QUEEN VICTORIA'S BROWN WINDSOR SOUP



Queen Victoria's Brown Windsor Soup image

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls.

Provided by French Tart

Categories     Stocks

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/4 lb stewing beef
1/4 lb lamb steak (or mutton if available)
4 cups good beef stock
1 medium onion, peeled and sliced
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
2 tablespoons flour
1 bouquet garni
salt and pepper
1/4 teaspoon chili powder
1/2 cup cooked rice (optional)
1/4 cup madeira wine (optional)

Steps:

  • Cut the lamb and beef into 1-inch cubes and roll in the flour.
  • Place the butter in a large saucepan over a low to medium heat. (It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black!) Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown.
  • Now add the sliced vegetables and stir in the stock, Throw in the bouquet garni, partially cover the saucepan, and simmer for 2 hours.
  • Puree the soup before adding the cooked rice if using; serve the soup piping hot with assorted breads and rolls. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.

BASIC BROWN STOCK



Basic Brown Stock image

Make and share this Basic Brown Stock recipe from Food.com.

Provided by Chef Shadows

Categories     Stocks

Time 14h15m

Yield 5 quarts

Number Of Ingredients 4

5 lbs soup bones, Bare rendering, sawed in 2 inch pieces
1 bunch carrot, unpeeled and chopped
3 yellow onions, unpeeled and chopped
1 head celery, chopped

Steps:

  • Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
  • Put bones in soup pot.
  • Add 1 quart of water for each pound of bones.
  • For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
  • Bring the stock to a heavy simmer, uncovered, and cook for 12 hours.
  • Add water if needed.
  • DO NOT ADD SALT!
  • Strain the stock and store in fridge.
  • A layer of fat will form on top.
  • Leave this in place to help seal the stock from air until ready to use.
  • This stock will be gelatinous.
  • If not using all in several days, I place some in vaccum bags and seal for freezing.

Nutrition Facts : Calories 41.8, Fat 0.2, SaturatedFat 0.1, Sodium 79.4, Carbohydrate 9, Fiber 2.7, Sugar 4.6, Protein 1.4

HOMEMADE BEEF STOCK



Homemade Beef Stock image

Homemade beef stock lends rich complexity to our French Onion Soup recipe. Make it the day ahead-you'll have plenty left over to freeze and use in recipes for hearty stews and spicy chilis.

Provided by Greg Lofts

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 3 quarts

Number Of Ingredients 9

5 pounds mixed beef bones, such as marrow, neck, and oxtail
1 pound beef chuck (or other stew meat, cut into 1-inch pieces)
3 carrots, peeled
1 large onion, skin on, halved
Extra-virgin olive oil, for drizzling
2 celery stalks, plus a handful of inner leaves
1 teaspoon black peppercorns
2 thyme sprigs
6 parsley sprigs

Steps:

  • Preheat oven to 425°F. In a roasting pan, combine beef bones, stew meat, carrots, and onion. Drizzle with oil, tossing to evenly coat, and spread in a single layer. Roast, turning everything once halfway through, until meat is browned on all sides, about 45 minutes.
  • Transfer bones, meat, and vegetables to a stockpot. Place roasting pan over two burners, add 1/2 cup water, and bring to a boil, scraping browned bits from bottom; transfer mixture to stockpot. Add enough water to pot to cover meat and vegetables by about 2 inches (5 to 6 quarts). Bring to a boil, skimming foam and impurities from surface.
  • Add celery stalks and leaves, peppercorns, thyme, and parsley sprigs. Reduce heat to medium-low and gently simmer, uncovered, until mixture is darkened and reduced slightly, and bones have released their marrow, 8 to 12 hours.
  • Strain stock through a fine-mesh sieve (line it with cheesecloth for clearest possible stock). Let stand until fat rises to surface, then skim it from stock with a spoon. Freeze fat to use in place of oil or schmaltz in savory dishes. Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months.

BASIC BROWN STOCK



Basic Brown Stock image

Categories     Roast     Stew     Veal     Chill     Simmer     Boil

Yield Makes 3 1/2 quarts

Number Of Ingredients 16

For flavor base
4 pounds veal bones, such as knuckles and shin
2 pounds short ribs or oxtail (optional; add 3 more pounds of veal bones if not using)
3 tablespoons sunflower or other neutral-tasting oil
2 tablespoons tomato paste
2 onions, unpeeled and quartered
2 celery stalks, each cut into thirds
2 carrots, peeled and cut into 2-inch pieces
4 garlic cloves
For deglazing pan
1 cup water or red wine
For aromatics
6 sprigs flat-leaf parsley
4 sprigs thyme
2 dried bay leaves
2 teaspoons whole black peppercorns

Steps:

  • Roast bones and vegetables Heat oven to 400°F. Arrange bones and beef in a single layer in a large heavy roasting pan. Drizzle with the oil and turn to coat. Roast, turning once and stirring often for even browning, until beginning to brown, about 45 minutes. Remove from oven, add tomato paste, and stir to combine. Cook over medium heat for about 30 seconds (to let it brown a little, which cooks out some of the acidity and intensifies the sweetness), then add vegetables, stirring well. Return to oven and roast until vegetables are browned and tender and bones are deeply browned, about 40 minutes.
  • Deglaze pan Transfer bones and vegetables to a large stockpot, then spoon off fat from roasting pan and discard. Set the pan over two burners. Add the water or wine and bring to a boil, scraping up any brown bits from bottom with a wooden spoon fig. 1.1, boil until liquid is reduced by half, about 3 minutes. Pour everything into the stockpot.
  • Make stock Add enough water (about 6 quarts) to stockpot to cover bones and vegetables by 2 inches. Bring to just under a boil, then reduce heat to a bare simmer (bubbles should just gently break at the surface). Add herbs and peppercorns and very gently simmer, uncovered, over low heat for 8 hours, adding more water as necessary to keep everything submerged.
  • Strain stock Carefully pour stock through a fine sieve (do not press on solids) into a large heatproof bowl or another stockpot and discard solids. Stock will be dark brown. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing. Brown stock and its variations can be refrigerated for up to 3 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
  • BROWN CHICKEN STOCK
  • Follow the above recipe to roast the flavor base and deglaze the pan using 5 pounds chicken parts (backs, necks, and wings) in place of veal and beef; omit garlic and use only 1 tablespoon tomato paste. Then make stock, adding enough water to cover everything by about 1 inch (about 3 quarts). Bring to a boil, then reduce heat to a gentle simmer. Add 1 dried bay leaf and 1 teaspoon peppercorns and cook 1 1/2 to 2 1/2 hours, skimming surface frequently. Strain, chill, and store as directed above. Makes 2 1/2 quarts.

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