Grandma's Brown Stock Recipe

Brown stock is when beef or pork bones are roasted with veggies and the browned bits from the roasting are specifically included. You first create a concentrated stock base with roasted ingredients and bits, and then add additional veggies, herbs, spices, and water to simmer together for 5-8 hours. As with bone broth, skim often, and when done take bones and other large ingredients out before straining. This recipe calls for straining through a cheesecloth to maximize the amount of clarified liquid that makes up “brown” stock. Let cool and skim off hardened fat for the last round of clarification before serving or storing.

What Is Stock?

Stock is the building block for broth and involves simmering vegetables and spices with or without bones (usually chicken, fish, etc) and meat. When including bones in the making of stock, they will release collagen when stewed and give stock a richer flavor and texture. Go for stock recipes where you want to build a flavor base with low to no sodium.