Brown Stock

Compound Butters

Brown Stock-Estouffade

Bone out or separate the shinbone from the meat

Cut the meat into small pieces and brown

13 lbs.  Beef Shin
10 lbs.  Veal bones/knuckle
3 lbs. Meat Trimmings
1.5 lbs.  Pork rind, fresh or Calves foot
1.5 lbs.  Carrot
1.5 lbs.  Onions
3.5 oz   Parsley Stems
3.5 oz.   Thyme
15 qts.  Water or white stock

Prepare the stock by placing the browned bones into a pot with the

 vegetables, pork skin, fresh hock, bouquet garni and the cold water.

Bring to a boil and simmer for 12 hours, keeping the liquid at the same height in the pot at all times by adding boiling water as required.

After 12 hours, strain and reserve.

Cut the shin meat into large dice, fry trimmings and shin meat until brown in hot oil.                        

Place browned meat in a sauce pot. Cover the meat with the strained prepared stock, bring to a boil.

Reduce to a glaze, repeat this process two more times then add the remaining stock, bring to a boil, skim to remove all fat and simmer gently until all the flavor is extracted from the meat.

Strain, skim reserve for use or cool for storage.

Brown Stock White Stock Fish Stock Vegetable Stock Game Stock

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