Fond de Veau Brun (Brown Veal Stock)

Name: Fond de Veau Brun (Brown Veal Stock)
Prep time: 10 h
Total time: 10 h
Yield: Makes 5 liters (5⅓ quarts)
Cuisine: French
Ingredients: 6 liters (6 quarts, 11 ounces) water; 5 kilograms (11 pounds) veal or beef bones; Approximately 60 milliliters (¼ cup) vegetable oil; 250 grams (8¾ ounces) celery, mirepoix; 2 cloves garlic, peeled and crushed; 250 grams (8¾ ounces) chopped tomatoes; 30 grams (1 ounce) tomato paste; Bouquet garni; 250 grams (8¾ ounces) carrots, mirepoix; 500 grams (1⅛ pounds) onions, mirepoix

Braisière (Beef Stock)

Preparation info

Makes
5 liters

Difficulty
Medium
Ready in
10 hr

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

Ingredients

5 kilograms (11 pounds) veal or beef bones
Approximately 60

Europe
France
Stock
Gluten-free
Mediterranean

Method

Prepare your mise en place.

Preheat the oven to 204°C (400°F).

Using your hands, lightly coat the bones with vegetable oil. Place the bones in a roasting pan. Roast, turning an