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French Culinary Institute

Fond de Veau Brun (Brown Veal Stock)

Braisière (Beef Stock)

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Preparation info
  • Makes

    5 liters

    • Difficulty

      Medium

    • Ready in

      10 hr

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ingredients

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

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

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