Fonds Brun - Brown Stock

Recipe Categories : | French | Stock | MAIN INDEX |

Serves : Makes about 1.75 litres ( 7 cups)

Ingredients :

• 1 kg (2 lb) stewing veal or beef
• 1 -1.5 kg (2-3 lb) beef or veal bones, in small pieces, optional
• 60g (2 oz) butter
• 2 large onions, chopped
• few pieces of onion skin
• 2 carrots
• 2 celery sticks
• 1 large bouquet garni
• 8 peppercorns
• ½ head garlic, unpeeled
• 2.25 litres (10 cups) water
• 2 tbsp tomato paste
• salt

Preparation and Cooking Instructions :

1. Put the meat and bones in a roasting pan and cook in a preheated hot oven, 220°C (425°F), for 30 to 35 minutes, until browned on all sides.
2. Melt the butter in a pan, add the onions and fry until browned. Add the meat, bones and remaining ingredients, with salt to taste. Bring to the boil and skim the surface. Cover and simmer 3-4 hours, skimming occasionally.
3. Cool slightly, then strain. Allow to cool, then skim any fat from the surface.
4. Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Use as required.