Brown Sauce Recipe

Name: Brown Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds veal knuckle and marrow bones or 4 pounds veal bones and 1 pound chicken bones; 2 cups onion, coarsely chopped; 2 cups carrot, coarsely chopped; 2 cups celery, coarsely chopped; 1 tablespoon peppercorns, crushed; 2 bay leaves; 2 cloves garlic, crushed; 1 teaspoon thyme; 1 cup parsley leaves and stems; 2 ripe tomatoes, chopped; 2 cups dry red wine

Servings: persons

5 pounds veal knuckle and marrow bones or 4 pounds veal bones and 1 pound chicken bones
2 cups onion, coarsely chopped
2 cups carrot, coarsely chopped
2 cups celery, coarsely chopped
1 tablespoon peppercorns, crushed
2 bay leaves
2 cloves garlic, crushed
1 teaspoon thyme
1 cup parsley leaves and stems
2 ripe tomatoes, chopped
2 cups dry red wine

1
Preheat the oven to 400F.
2
Wash the bones under cold running water and drain.
3
In a roasting pan large enough to hold them, brown the bones in the oven, turning them every 30 minutes, for a total of 2 1/2 hours.
4
Scatter the vegetables over the bones for the last 20 minutes of roasting.
5
The bones should be deep brown in color.
6
Transfer the bones and vegetables from the roasting pan to a stockpot.
7
Pour 1 quart of water into the roasting pan and deglaze, scraping the brown bits that stick to the bottom of the pan.
8
Pour the liquid into the stockpot.
9
Add the remaining ingredients and enough water to cover by several inches.
10
Bring the stock to a boil and reduce the heat to low.
11
Simmer, occasionally skimming the foam from the surface, for 8 to 10 hours.
12
Line a strainer with a double thickness of dampened cheesecloth or a clean cotton towel.
13
Place the strainer into a clean pot and ladle the stock into the strainer.
14
Discard the solids and allow the stock to cool completely.
15
Cover and refrigerate for up to 3 days, or freeze indefinitely in small containers.

1087

kcal

Calories

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 pounds veal knuckle and marrow bones or 4 pounds veal bones and 1 pound chicken bones, 2 cups onion, coarsely chopped, 2 cups carrot, coarsely chopped, 2 cups celery, coarsely chopped, and more.

Yes, Brown Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Sauce

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