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FODMAP Free Basic Brown Stock

FODMAP Free Basic Brown Stock


Recipe type: Stock
Prep time: 
Cook time: 
Total time: 
Serves: 1 gallon
Brown stock can be used in many ways --from soups and stews to gravies, braised entrées, and pan sauces, to making brown sauce and demi-glace. This delicious FODMAP Free brown stock is a kitchen essential for the casual and the serious home chef!
  • 7 pounds marrow bones (veal, beef, or oxtail - depending on the flavor you want, can be used singly or in combination), sawed into 2-inch pieces
  • 8 ounces tomato paste
  • 2 cups chopped chives, green onions or scallions (or a combination) *
  • 1 tablespoon fennel seed
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 cups dry red wine
  • 1 sachet of spices (thyme, parsley, bay leaf, peppercorns and cloves) **
  • Salt and pepper
  • 8 quarts of water
  1. Preheat the oven to 450 degrees F°.
  2. Place the bones in a roasting pan and roast for 1 hour.
  3. Remove the bones from the oven and brush with the tomato paste.
  4. In a mixing bowl, combine the chives, carrots, and celery together.
  5. Lay the vegetables over the bones and return to the oven.
  6. Roast for 30 minutes.
  7. Remove from the oven and drain off any fat.
  8. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles.
  9. Put everything into a large stockpot.
  10. Add the sachet of spices and season with salt.
  11. Add the water.
  12. Bring the liquid to a boil and then reduce heat to simmer.
  13. Simmer the stock for 4 hours, skimming regularly.
  14. Remove from the heat and strain through a China cap or fine mesh strainer.
* If using green onions or scallions, be sure to use only the green part. Stock can be frozen. Cool to room temperature before freezing.


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