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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Brown Beef and/or Veal Stock

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Preparation info
  • About

    2 gal

    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Corn oil 2

Method

Procedure

Preparation

  1. Preheat an oven to 400°–425°F (200°–220°C).
  2. Brush a sheet tray with the oil. Wipe off the bones and meat with a damp paper towel and place on the tray.
  3. Roast the bones and

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