Brown Veal Stock

Name: Brown Veal Stock (Fond brun de veau)
Yield: Makes 1 litre (1¾ pt)
Cuisine: Swiss
Ingredients: 1 kg (2¼ lb) raw veal bones and trimmings, cut into small pieces; 1 kg (2¼ lb) raw veal bones and trimmings, cut into small pieces; 50 g (2 oz) mirepoix (carrots, onions, celeriac, sprigs of rosemary and thyme); 50 g (2 oz) mirepoix (carrots, onions, celeriac, sprigs of rosemary and thyme); 50 g (2 oz) mirepoix (carrots, onions, celeriac, sprigs of rosemary and thyme); 50 g (2 oz) mirepoix (carrots, onions, celeriac, sprigs of rosemary and thyme); 50 g (2 oz) mirepoix (carrots, onions, celeriac, sprigs of rosemary and thyme); 50 g (2 oz) mirepoix (carrots, onions, celeriac, sprigs of rosemary and thyme); 500 g (1 lb, 2 oz) tomatoes, diced; 1.5 litres (2½ pt) white veal stock; 1 litre (1¾ pt) water; salt and freshly ground pepper; salt and freshly ground pepper

Fond brun de veau

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

1 kg (2¼ lb) raw veal bones and trimmings, cut into small pieces
50 g (

Europe
Switzerland
France
Stock
Gluten-free

Method

Roast the veal bones and trimmings in a roasting pan in a moderate oven until brown.
Remove the fat with a spoon or strain off, then add the mirepoix and tomatoes, and roast for another 4-5 minutes.
Remove from the oven and transfer to a saucepan.
Add half the clear white stock, bring to the boil and reduce by half.
Add the remaining