Welcome to The Culinary Professional Recipe Collection.
Brown Vegetable Stock
Category: Stocks
Equipment: Sauté pan, stockpot, ladle
No. Servings: 20
Serving Size: 8 fl. oz. (240 mL)
Yield: 5 qt. (4.8 L)
Ingredients
4 oz.
onion, cut into 1/2 in. (13 mm) pieces
6 oz.
celery, cut into 1/2 in. (13 mm) pieces
4 oz.
carrot, cut into 1/2 in. (13 mm) pieces
4 oz.
leek, cut into 1/2 in. (13 mm) pieces
4 oz.
fennel bulb, cut into 1/2 in. (13 mm) pieces
1 oz.
parsnip, cut into 1/2 in. (13 mm) pieces
2 oz.
beets, peeled and cut into a large dice
8 ea.
cloves garlic, peeled and halved
6 Tbsp.
extra virgin olive oil
3 Tbsp.
tomato paste
8 oz.
portobello mushrooms, washed, large dice
5 qt.
cold water (or enough to cover bones)
1 ea.
sachet:
20 ea.
black peppercorn
2 tsp.
dried thyme leaf
1 tsp.
dried rosemary
1 ea.
dried bay leaf
2 Tbsp.
soy sauce
Method
1
Over medium heat, sauté all vegetables except portobellos and tomato paste in 3 Tbsp. olive oil until soften and lightly browned.
2
Add tomato paste and continue cooking for five more minutes or until the paste turns from bright red to dark red. Stir often to avoid burning.
3
In a separate sauté pan, sauté mushrooms over high heat with remaining olive oil. Sauté until the mushrooms are well browned.
4
Place all sautéed vegetables in a small stockpot.
5
Deglaze the pans used to sauté the vegetables by adding ½ in. (13 mm) of water to the pans and placing over medium heat. As the water comes to a boil, scrape the bottom of the pans to remove any bits of browned vegetables. Taste the resulting deglazing liquid and discard if it is bitter.
6
Cover the vegetables with deglazing liquid and additional water.
7
Over medium heat, bring water to a simmer. Skim broth using a ladle to remove any scum and grease.
8
Tie peppercorns, thyme leaf, rosemary, and bay leaf into a sachet. Add the sachet and soy sauce to the stock.
9
Continue simmering for 1 hour. If the water level reduces below the vegetables, add additional cold water to cover. Skim the stock periodically.
10
**Strain the stock and cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours.