[Vegan Brown Stock]
...Julia says that '
Brown stock is used for brown sauces, consommes, and for the braising of vegetables...and I plan to use the broth for cooking some collards in a little bit...
...she also says...
'To give the stock a good color, the meat, bones, and vegetables are browned before they go into the kettle...and she does this in the oven...
...but I thought I'd use my new grill/griddle to accomplish that...it's quicker...and I get a nice caramelization using the griddle...
...Julia puts her herbs in cheesecloth...but I use my tea ball for that...it's thyme...bay leaf...parsley sprigs...and 2 whole cloves...
...put that and the browned veg into a pot...with some celery...a clove of garlic...
...I added a beef bouillon cube and covered it all with water...
...and some Gardein beefless tips...
...set it over moderate heat...and then there's a really long cooking time...maintain liquid at a very quiet simmer — just a bubble or two of motion at the surface — for 4 to 5 hours or more...
...and then I just poured the broth into a jar to use a little bit later...
Substitutions:
vegan beef bouillon
Gardein beefless tips for the beef shank meat, cracked beef and veal bones
Mastering the Art of French Cooking (p. 110)
I'm still using that Greens Seasoning that you got for me - love it. I use it for pretty much any veggie, not just greens. Gives veggies quite the "zip". Your broth looks tasty but time-consuming! Love, K
ReplyDeleteHey K,
Delete...I did make the collards and they were delicious...probably a bit too much trouble to go to for that too...and the broth is a little bit sweet from the carrots so that was an interesting little twist...I love the Greens Seasoning too...let me know if you need more...haha...
Love,
T