Details
| Serves |
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| Total |
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| Prep |
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| Cook |
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| Active |
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| Difficulty |
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| Tags |
type-fundamentals |
Equipment
- Stock pot
- Sheet pan
- Metal spatula
- Ladle
- Mesh chinois
- Cheesecloth and string
- Small bowls for mise en place
<aside>
<img src="/icons/checkmark_green.svg" alt="/icons/checkmark_green.svg" width="40px" /> Potential alterations:
- Make this vegan by removing beef and chicken bones from ingredients
- If using only chicken bones, substitute one stalk lemongrass for the kombu
</aside>
Ingredients
Start
- 3 # Beef Bones (and/or chicken optional)
- 2 ea. Onion, white and concasser
- 1 bu. Celery, concasser
- 5 ea. Carrots, concasser
- 5 cl. Garlic, crushed
- 2 ea. Shallots, concasser
- 1 bu. Leek, concasser
- 1 ea. Fennel, concasser
Finish
- ¼ # Mushrooms
- Bouquet Garni
- 1 ea. kombu, dried 4”x4”
- 1 t Coriander
Instructions
Prep
- Line sheet pan with foil and roast Start ingredients in oven at 450°F until caramelized
- Deglaze pan into a stock pot, add Finish to pot
Cook
- Cover with cold, filtered water and simmer, not boil, for 6-16 hours
- Remove kombu after 10 minutes.
- ⚠️ NOTE: Ensure to keep adding water if it gets too low
Finish
- Strain, use immediately or refrigerate for up to 3 days
- (Optional) Reduce into ice tray for demi-glace cubes for up to 2 months