Brown stock

4 h
Additional culinary preparation: Stocks
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l
Elaboration
  • Chop the bones from the carcass (beef, lamb, chicken, etc.).
  • Peel the onion and the carrot and wash the green part of the leek.
  • Cut all the vegetables into big chunks.
  • Place the bones in an oven tray and roast them in the oven at 200 ºC for 15 minutes. Once they are roasted, add the clean and cut vegetables and add them to the tray with the bones for 15 more minutes. Alternatively, you can cook the ingredients in a frying pan.
  • Put the roasted bones and vegetables into a stockpot with cold water.
  • Place the tray or the frying pan over the heat, skim off any fat, add some red wine and use a whisk to scrap the browned bits from the tray. Add the resulting juice to the stockpot.
  • Turn the heat up until it boils. Then bring to a simmer. Skim off any scum that forms. Simmer for at least 3 hours.
  • Strain, skim off any fat that has formed and use the remaining stock.
  • Discard the bones and the vegetables.

 

Nutritional information (1 portion)
Energy
64.92
kcal
Carbohydrates
9.67
g
Proteins
2.57
g
Lipids
0.51
g
Fiber 3.82 g
Saturates 0.12 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.24 g
Cholesterol 0.0 mg
Calcium 84.4 mg
Iron 1.4 mg
Zinc 0.33 mg
Vitamin A 143.46 ug
Vitamin C 25.96 g
Folic acid 94.26 ug
Salt (Sodium) 34.4 mg
Sugars 8.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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