Estouffade (Brown Stock)

Estouffade (Brown Stock)

Ingredients

Water (100%)                                                   1 litre

Bones (veal or beef 50%)                                500 gm

Mirepoix (10%)                                               100 gm

     Onions 50%

     Carrots 25%

     Celery 25%

 (2: 1: 1)

Fresh Tomatoes (or tomato paste) 5%             50 gm

Sachet d’epice 1%                                           2 gm

(Bay leaf, thyme, peppercorns,

Parsley stems)

Method

Cut the bones into 3-4 inch pieces. Do not wash or blanch the bones. Place the bones in a roasting pan in one layer and brown in a hot oven at 375F (190C) till the bones are well browned. Remove the browned bones from the pan, deglaze the pan by adding water and place them in a stock pot, cover with cold water and bring to boil and allow to simmer (beef and veal bones – 6 to 8 hours, chicken bones - 3 to 4 hours, fish bones – 30 to 45 mins). Skim and let the stock continue to simmer. Toss brown and add Mirepoix add the tomatoes and sachet to the stock pot. Continue to simmer for a total cooking time of 6 to 8 hours, skimming the surface as necessary. Add water as needed to keep bones covered. Strain through a China cap/strainer lined with several layers of cheese cloth/muslin cloth, cool the stock, vented in a cold water bath and refrigerate.