Brown Beef Stock

4Kg Beef shin bones
500g mirepoix
6 litres Water
1 Sachet d'epices
50g tomato paste
Yield 4 lit res

Method:

1. Clean and wash the shin bones to remove any dirt and blood. Crack the bones for better flavour.
2. Roast the bones in the oven till they are brown. put in cold water and slowly bring to a boil. Discard the water as it will have impurities such as coagulated blood and refill the pot with fresh cold water and bring to a boil. Add tomato paste and simmer the stock for 8 to 10 hours.
3. Add the roasted mirepoix only in the last one hour remaining and sachet 30 minutes before the finishing time.
4. Skim the stock from time to time, as the impurities will rise to the top.
5. Remove from the fire, strain, and cool immediately for further usage.
6. strain the stock and cool immediately.
7. Refill the pot with more water and boil for one hour to get a remouillage.

Usage:

1. It is used for making various types of soups such as consommé.
2. It is used for making stews, and ragouts and many braised preparations.
3. It is used for making sauces such as bordelaise and espagnole.
4. It is reduced to a glaze and such as aspic on cold poached beef.

Tips:
To make other brown stocks, just replace the beef bones with the bones with the bones of the particular animal.