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How to make Brown Stock at home

posted 1 Jan 2014, 21:37 by Rajmi Arun   [ updated 1 Jan 2014, 22:10 ]
To make soups like French Onion Soup, and as I wanted to get the texture and colour that we get in eat outs, I wanted to use brown stock. I have not prepared or used brown stock till date and was wondering how to do it. On a search in the net found it could be easily made using beans like brown chick peas, kidney beans etc. So now here is the making of brown stock.

Brown chick peas - 1 cup
Kidney Beans - 1 cup
Yellow peas - 1 cup
Unsalted butter - 1/4 cup or 50 gms
Cabbage - 100 gms
Carrot - 2 nos
Yellow Pumpkin - 1/4 kg (after the seeds and peel is removed, it will definitely be only 100 to 150 gms)
Cloves - 2 nos
Bay leaf - 1 no
Ginger - 1 inch piece
Salt - 1 tbsp
Water - 12 cups

Wash and soak the peas for over night or for about 12 hours. Drain the water and pressure cook it for about 5 whistles with 3 cups of water. Remove from flame and let it cool. Cut cabbage into thin strips, carrot into small cubes, Yellow pumpkin to small cubes. Grate the ginger.

In a pan add butter and melt it in low heat. Add the bay leaves, cloves and the cut vegetables and saute for a while. Add grated ginger and the cut vegetables and saute again. Add 1/4 cup of water and cover it with a lid for about 10 mins. Cook in low flame.

Add 8 cups of water and salt and bring it to boil. When it starts boiling add the pressure cookedpeas and beans along with the water and keep boiling it for another hour. All the while keep mashing it with the laddle so that all the essence of the vegetables and beans comes to the water. Keep cooking in medium flame for about an hour. Strain and let it cool.

Can be used for soups and also while making Chole or Rajma curry. The remaining stock can be refrigerated and used. (Ensure it is used with a week).

Note: Can also be made in lesser quantities by reducing the ingredients.