In French stocks are called fond meaning foundation. A good, flavorful stock is the basis of a good dish. There are 2 kinds of stock. Translucent and mild white stock, made by just boiling the meat, bones and aromatics, then there is this intense, meaty brown stock made by browning the meat scraps, bones and aromatics first then deglacing the fond at the bottom and simmering everything in water.

Today we will be disscussing brown stocks. Due to millard reaction the meat protiens intensify creating a meatier mouth feel called “Umami”. When the pot is deglaced and the meat and bones are simmered in water for a long period. The flavour concerntrates further in the liquid and delevops a dark brown color. Generaly this flavour is further intensified by addition of some tomato product traditionaly. Then the flavour is complemented by the browned aromatics, herbs and spices.

In my recipe i have skipped the tomato product and to further intensify the umami used dry anchovy, dry tuna and kombu seaweed along with mushrooms. These 3 are used in Dashi stock in japanese cuisine to create Umami.

Raakshas special master brown stock

A master kitchen stock made with meat, polutry and aromatics

5 from 1 vote

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Cook Time 4 hours hrs

Cuisine American, European

Ingredients

  

• 100 gram mushroom
• 65 gram onion
• 20 gram green bellpepper
• 60 gram potato halved, with skin
• 25-30 gram leek
• 200 gram bones chopped, lamb or pork
• 3 chicken feet
• 250 gram goat/ lamb shank chopped
• 200 gram pork or lamb bone in, w/o fat, skinless
• 100 gram trotter w/o skin, any red meat
• 200 gram chicken/duck bones with neck
• 10 gram kombu sea weed
• 20 gram dry tuna
• 15-20 gram anchovy
• 1/2 tbsp clove
• 2 bayleaf medium
• 1 and 1/2 tbsp dry parsley
• 1/2 tbsp dry thyme
• 2 tbsp refined oil
• 2 tsp clarified butter

Instructions

 

• Wash the kombu, dry anchovy and tuna then soak them in water just enough to cover them.
• Heat the oil and clarified butter.
• Gently brown the bellpepper, onion, leek, mushroom and potato.
• Take them out then brown all the bones and scraps of meat, chicken feet and trotters
• Make sure not to burn anything. Take them out.
• Deglace the browning at the bottom of the vessel with water.
• Fill the vessel with 3 litters of water.
• Add all the bones, trotters, chicken feet etc.
• When it comes to a boil turn the flame down.
• Remove scum as much as possible at regular intervals with a skimmer.
• After simmer for 1 hour, add the browned meat scraps.
• Simmer for another hour.
• Add the soaked kombu, tuna and anchovy along with the soaking water.
• Add the browned vegetales and mushrooms after 30 minutes.
• Add the dry herbs and whole spices.
• Again simmer untill everything has released all its flavours into the liquid and its concentrated with flavour. Might take 20 more minutes.
• Strain and quickly bring it to room tempreture by placing the vessel in an ice bath.
• Chill it in the freezer for 12 hours.
• Remove the colagulated fat at the top.
• Store the stock properly.

Notes

• You can also dehydrate the stock, using a dyhydrator and turn it into a concerntrated powder.
• The total simmering time depends on the type meat and bones used.
• Some bones and meats take longer even upto 12 hours.

Keyword Brown Stock, Kitchen Stock, Meat Stock, Stock