Brown Stock

Servings: 128


  • 7 ½ pounds Bones, veal or beef cut in 3-4 in. (8-10 cm) pieces
  • 1 ½ gallons Cold water
  • 1 pound Mirepoix
  • 4 fluid ounces Tomato paste


  • 1 Bay leaves
  • ¼ teaspoon Dried thyme
  • ¼ teaspoon Peppercorns, crushed
  • 1 ½ Garlic cloves, crushed
  • 6 Parsley stems


  1. Place the bones in a roasting pan, one layer deep, and brown in a 375°F (190°C) oven. Turn the bones occasionally to brown them evenly.
  2. Remove the bones and place them in a stockpot. Pour off the fat from the roasting pan and reserve it.
  3. Deglaze the roasting pan with part of the cold water.
  4. Add the deglazing liquor and the rest of the cold water to the bones, covering them completely. Bring to a boil and reduce to a simmer.
  5. Add a portion of the reserved fat to the roasting pan and sauté the mirepoix until evenly browned. Then add it to the simmering stock.
  6. Add the tomato paste and sachet to the stock and continue to simmer for 6 to 8 hours, skimming as necessary.
  7. Strain, cool and refrigerate.

Yield: 2 gal. (8 lt)