Question

Besides browned mirepoix and bones, what else gives brown stock its darker color?

Answer 1

Brown stock gets its darker shade from tomato paste in addition to browned mirepoix and bones.

A mirepoix is a flavor basis produced from diced vegetables simmered for a long time on low heat without coloring or browning. This is done because additional cooking, frequently with the addition of tomato purée, results in a darkened brown mixture called pinçage. Since the goal is to sweeten rather than caramelize the ingredients, it is neither sautéed or otherwise hard-cooked. It is a time-tested method of cooking used in French cuisine. Depending on the total cooking time for the dish when the mirepoix is not precooked, the constituent veggies may be cut to a bigger size.

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