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Made amazing brown stock---now how to show it off?

sarasparagus Nov 10, 2009 11:21 AM

I spent a week tracking down ingredients and then making the classic brown stock from Jacques Pépin's Complete Techniques (for a city that's all about beef, I had a hard time finding veal bones in Omaha).

I already made scalloped potatoes that used stock instead of cream and they were incredibly meaty and full-bodied.

Risotto is next on the list.

What other recipes will showcase the stock? (I do not want to do consommé!)

  1. m
    Mellicita Nov 15, 2009 04:18 PM

    How did you make your scalloped potatoes, exactly? The concept sounds really good!

    Hoping you will share!

    1. soypower Nov 11, 2009 03:02 PM

      I'd think you could make a pretty beautiful beef & barley soup out of it. Or really showcase it with a noodle soup like udon or ramen.

      1 Reply
      1. re: soypower
        sarasparagus Nov 15, 2009 10:15 AM

        Added to the list! Thank you!

      2. a
        adamshoe Nov 11, 2009 02:52 PM

        Julia Child's Beouf Bourgignonne...? Lots of labor, but supposedly worth it. adam

        2 Replies
        1. re: adamshoe
          t
          TomSwift Nov 11, 2009 03:40 PM

          Definately worth it. I made it just 10 days ago and with each reheating it just becomes more delicious.

          1. re: adamshoe
            sarasparagus Nov 15, 2009 10:13 AM

            I made that last month (it was VERY much worth it) but you've reminded me of Smitten Kitchen Deb's mushroom bourguignon. I printed that out ages ago and now would be the perfect time!

            http://smittenkitchen.com/2009/01/mus...

          2. Phurstluv Nov 10, 2009 01:56 PM

            Stock is a good foundation for any type of meat gravy.

            And you can braise some short ribs, chuck roast or brisket in it. I use mainly chicken stock to scalloped potatoes the french way, but beef is fine when serving with a beef roast. And an old Yankee trick, the way we used to eat my Nana's pot roast, was to toss freshly cooked spaghetti in the "stock" or meat braising juices (since she just used water to braise with) and eat it with a little salt & pepper. When I make her recipe now, I add freshly grated Parm to it afterwards. The longer the spaghetti sits in the stock, the more infused with flavor it becomes. Delicious comfort food!

            1 Reply
            1. re: Phurstluv
              sarasparagus Nov 11, 2009 02:43 PM

              Excellent! Thanks!

            2. w
              weezycom Nov 10, 2009 11:42 AM

              That would probably make an incredible open face or french-dip style roast beef sandwich, if you want to make something casual.

              French onion soup, although the onion might overshadow the stock.

              1 Reply
              1. re: weezycom
                sarasparagus Nov 10, 2009 12:53 PM

                Do you mean to use it to make a jus? That could be really tasty.

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