Fondo Bruno

Name: Fondo Bruno (Brown Veal Stock)
Yield: Makes about 5 liters (5⅓ quarts)
Cuisine: Italian
Ingredients: 500 grams (18 ounces) onions, quartered and stuck with 3 cloves (3¼ cups); 250 grams (9 ounces) tomatoes, chopped (1½ cups) (see Chef’s Note); 5 kilograms (11 pounds) veal bones, rinsed well under cold running water if bloody; 30 grams (2 tablespoons) tomato paste; 500 grams (18 ounces) carrots, peeled and cut in 5-centimeter (2-inch) pieces (4 cups); 8 liters (2 gallons) cold water (or enough to cover the bones by 2½ centimeters / 1 inch), plus more for deglazing the pan; Olive or vegetable oil, for coating bones; 1 leek, green part only, rinsed well of grit; 3 grams (1¾ teaspoons) whole black peppercorns; 2 cloves garlic, crushed; 1 fresh bay leaf; Fresh thyme sprigs; Fresh Italian parsley sprigs

Brown Veal Stock

Preparation info

Makes about
5 liters

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

Brown veal stock is not a component in traditional Italian cuisine, but it is a necessity in the contemporary professional kitchen. Bones and vegetables are roasted, helping to create the deep, rich flavor and color associated with brown stocks.

Ingredients

5 kilograms (11 pounds) veal bones, rinsed well under cold running water if bloody
Olive or vegetable oil

Europe
Italy
Stock
Mediterranean
Gluten-free

Method

Preheat the oven to 204°C (400°F).

Coat the veal bones lightly with oil, transfer to a heavy roasting pan (rostiera), and place the pan in the oven. Stir the bones occasionally during roasting (arrostire). When the bones begin to caramelize, 20 to 25 minutes, add