Fondo Bruno

The technique illustrated below is used when making Fondo Bruno.

Brown stocks acquire their color and name from their principal element: roasted bones. When roasted, or “browned,” in the oven, the bones develop a medium to dark brown color and enriched flavor. The color change and complex flavor are caused by the Maillard reaction, a series of chemical processes responsible for the characteristic brown color and “roasted” flavor of foods.

A brown stock may be made with veal bones, beef bones, chicken bones, or other game bones. Mirepoix, usually carrots, onions, and celery, and mazzetto guarnito (see “Making a Mazzetto Guarnito”) are the standard aromatics; tomatoes, leeks, and garlic may be added. The mirepoix is added to the roasting pan about two-thirds of the way through the cooking—shortly before the bones are completely browned—to prevent the vegetables from burning. Tomato paste is spread over the bones and vegetables (the sugar in the tomato paste will increase caramelization), then the bones and vegetables are roasted to an even, rich brown color. The browned bones and vegetables are transferred to a large stockpot, covered with cold water, and brought to a simmer.