Brown stock is a classic french sauce using bone marrow, beef, beef bones, carrots, and celery. Here is the recipe from “A Treasury of Great Recipes” If you would prefer to use the traditional brown stock instead of the chicken stock I used in my recipe.
- Preheat oven to 475 degrees. Spread on a flat baking pan: 2 pounds beef shin, cubed, 3 pounds veal knuckle, cubed, and 1/4 pound lean raw ham, diced. Sprinkle with: 2 Tablespoons cooking oil and bake for 45 minutes stirring occasionally.
- Add: 3 carrots, sliced, 2 onions, sliced, 2 stalks celery, sliced, and 3 cloves of garlic, and bake 15 minutes more.
- Transfer meat and vegetables to a large soup kettle. Rinse baking pan with 2 cups water and add to kettle. Add: 4 1/2 quarts water, a bouquet garni of parsley, 1/2 teaspoon thyme, and 2 large bay leaves, 1 teaspoon crushed peppercorns and 2 teaspoons salt
- Bring water to a boil and skim well. Reduce heat and simmer for 3 hours. Cool, remove fat from surface, and strain through a fine sieve lined with cheese cloth. pour into containers and freeze.