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title: classic brown stock categories: professional, sauce, soup servings: 32
12 lb beef soup bone
12 qt water
1 lb onion
8 oz carrot
8 oz celery
16 oz tomato puree
1 bay leaf
1/4 t thyme
1/4 t peppercorns
6 parsley
2 clove
cut bones into 3-4″ pieces with a meat saw place bones in a roasting pan place pan of bones into a 400 degree oven, until browned remove bones from pan and place into a stockpot cover with cold water and place over a moderate flame bring to a gentle simmer, and skim carefully drain roasting pan, reserving fat set roasting pan over a medium flame and deglaze with water add to the stockpot toss the mirepoix with the reserved fat and brown in the oven remove from the oven and add to the stockpot tie the seasonings into a sachet with a piece of cheesecloth add the sachet and tomatoes to the stockpot continue to simmer for a total of 6-8 hours adding water as needed to keep bones covered strain through a chinois or cheesecloth cool quickly with ice or in a vented water bath cover and chill
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