The ULTIMATE French Brown Stock Recipe (Escoffier's Secret) | How To Make Beef Stock From Scratch

beef bones

💰Cheaper: chicken bones

Chicken bones are less expensive and still provide flavor.

water

onions

carrots

celery

tomato paste

bay leaves

thyme

Preheat oven to 428°F (220°C).

Place beef bones in an aluminum roasting tray and roast until browned, turning occasionally, about 30-45 minutes.

Add diced carrot and diced onion to the roasting tray and roast for an additional 5 minutes.

Transfer roasted bones, carrot, and onion to a 10-liter stockpot.

Deglaze the roasting tray with a bit of water and add the juices to the stockpot.

Cover the bones and vegetables with enough water to barely cover them.

Add garlic and bouquet garni to the stockpot.

Simmer for 5-6 hours, skimming occasionally.

Strain the stock through a strainer into another pan and discard the solids.

Cooking Techniques

Equipment Needed

Spice Level: