Brown Stock (Pork)

While beef/veal are the traditional proteins used to make brown stock, pork and even poultry can be utilized with excellent results.


Pork sternum bones (removed from the spare ribs), 2 lbs./1 Kg.
Carrots, 2 each, cut coarsely (do not peel).
Celery, 4 stalks, cut coarsely.
Onions, 1 each, cut coarsely (do not peel).
Tomato sauce (canned), 6 oz/180 ml.
Red wine, 2 cups/450 ml.
Water, 2 quarts/2 L.


Equipment required:

Flat bottomed oven proof skillet, approximately 12″/30 cm. and 3″/90 mm deep, or roasting pan.
Wooden spoon.
Kitchen strainer.


Preheat oven to 350 F/176 C.

Stage bones into pan.

Roast until well browned and cooked through–approximately 1 hour. Remove the bones and set aside.

Add the carrots and celery to the pan, return to the oven or continue on a stove burner on medium high heat–remember that the handle is HOT.

Fry/roast until brown.

Add the onions, stir to coat, continue frying/roasting.

The vegetables should be fully cooked and brown on all surfaces. Patience is key.

Add the tomato sauce, continue the cooking process.

Eventually, a crust will form on the bottom of the pan.

Add the red wine.

Reduce the wine completely–wine provides flavor and even color, but not volume.

Add the bones and cover with 2 quarts/2 liters water.

Bring to a boil and simmer at least four hours. Strain the stock and cool to 70 F/21 C before refrigerating at 40 F/4 C. Skim the fat, season and utilize as needed.

If desired, clarify according to the procedure explained HERE.



50+ years ago, we recipients of saucier training were told that the fabrication of in-house sauces was soon to end. Labor intensive food preparation was being replaced by frozen, dried, and even canned products. Usually memorialized as a lost art, classical sauce making is more a matter of technical craft. Working with numerous expert sauciers over the years, their work revealed technical skill and repetition of basic procedures more than inspired artistic talent. Sauce making does not require fiery passion as much as calm, patient dedication. A basic understanding of basic food chemistry, caramelization and Maillardization was, and still is the key to success.