Brown Stock
When you add ¼ cup of this concentrated broth to a slow-cooked beef dish, you'll get the same, succulent flavor as if you first seared the meat in a hot skillet before adding it to the slow cooker. The broth also gives a delicious flavor boost to slow-cooked tomato sauce or tomato gravy.
INGREDIENTS | YIELDS about 4 cups
- 2 large carrots, scrubbed
- 2 stalks of celery
- 1½ pounds bone-in chuck roast
- 1½ pounds cracked beef bones
- 1 large onion, peeled and quartered
- Salt and freshly ground black pepper, to taste
- 4½ cups water
Preheat the oven to 450°F. Cut the carrots and celery into large pieces. Put them along with the meat, bones, and onions into a roasting pan. Season with salt and pepper.
Put the pan in the middle part of the oven and, turning the meat and vegetables occasionally, roast for 45 minutes or until evenly browned.
Transfer the roasted meat, bones, and vegetable to the slow cooker. Add the water to the roasting pan; scrape any browned bits clinging to the pan and then pour the water into the slow cooker.
Cover and cook on low for 8 hours. (It may be necessary to skim accumulated fat and scum from the top of the pan juices; check the broth after 4 and 6 hours to see if that's needed.)
Use a slotted spoon to remove the roast and beef bones. Reserve the roast and the meat removed from the bones for another use; discard the bones.
Once the broth has cooled enough to handle, strain it; discard the cooked vegetables. Refrigerate the (cooled) broth overnight. Remove and discard the hardened fat. The resulting concentrated broth can be kept for 1 or 2 days in the refrigerator, or frozen for up to 3 months.
