Brown Stock Recipe

With a variety of vegetables, knuckle and neck bones, and bones with meat clinging to them, this brown stock is chock-full of flavor. And it’s so easy to make, you’ll never want to use store-bought canned broth again.



October/November 2018



  • beef-pork-stock
    Beef or pork bones are the key to making hearty brown stock.
    Photo by Adobe Stock/juefraphoto
  • beef-pork-stock

Cook Time: 5 to 8 hours

Yield: 5 to 7 quarts

A butcher shop is the best source for bones. If you have the option, select a mixture of bones that have meat clinging to them and those that have lots of joints (such as neck bones or knuckles). 

Ingredients:

  • 8 pounds uncooked beef or pork bones
  • 2 large onions, unpeeled, chopped
  • 1 bunch parsley or parsley stems
  • 2 celery roots, or the top half of a bunch of celery, peeled and chopped
  • 2 leeks, or the tops of several leeks, chopped
  • 8 quarts water, plus more as needed
  • 4 bay leaves
  • 1 tablespoon whole black peppercorns

Instructions:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Put the bones and half the vegetables in a single layer in a large roasting pan.
  3. Roast for about 45 minutes, turning the bones occasionally, until well-browned. 
  4. Drain the fat from the roasting pan and reserve for cooking.
  5. Transfer the bones to a large stockpot, and set aside.
  6. Place the roasting pan over 2 burners on top of the stove, and add about 2 cups of the water.
  7. Bring to a boil, stirring to scrape up all the browned bits on the bottom of the pan.
  8. Pour this browned liquid into the stockpot with the bones.
  9. Add the remaining water, remaining vegetables, bay leaves, and peppercorns.
  10. Bring to a boil, then reduce to a simmer.
  11. Skim off any surface foam until no more appears.
  12. Partially cover the pot, and simmer for 5 to 8 hours.
  13. Strain the stock by pouring it through a strainer lined with cheesecloth into another bowl or pot, and discard all the solids.
  14. Refrigerate the stock for several hours, until a hardened layer of fat congeals on top and can be lifted off.
  15. Refrigerate and use within 4 days, freeze for up to 6 months, or pressure can in quart jars for 25 minutes.

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