How to Make Brown Stock at Home
If you are wondering what’s the difference between “brown stock” and “beef stock”, I’m thinking it has to do with the bones. With a beef stock you only use beef bones, but with brown stock you use both beef and veal bones.
If there is another difference that I don’t know about, please let me know in the comments below.
Brown stock is one of the most popular stocks used by professional chefs and one of the first stocks taught in many culinary schools. More and more home cooks are learning how to prepare a basic brown stock because it is the foundation for making a number of classic sauces including brown sauce, demi-glace, and pan sauces.
When a brown stock is reduced to a thick syrup it is called Glace de Viande. In addition to being critical in sauce making, brown stock and glace de viande are often used as a base for soups and braises and give any dish additional flavor and color.
Brown stock is not difficult to make but does take a lot of time and equipment to make basic brown stock and if you want to prepare a glace de viande, it takes even longer.
Below is a basic recipe for making a simple brown stock at home but if you are not interested in this time consuming process, check out the commercial products now to home cooks below the recipe.
Are they as good as homemade?
Not sure because I rarely make homemade brown stock anymore because I can purchase a really good commercial brown stock for my sauces and stews. These products save me a lot of time so I can whip up dishes that used to take hours to prepare and now take a fraction of that time.