Brown Beef Stock (Fonds Brun or Estouffade)
From beef bones to vegetables and herbs, this stock makes the most of every browned morsel.
Ingredients
- 7 3/4 lb beef bones chopped into small pieces any fat removed
- 9 oz carrot roughly cut
- 9 oz onion roughly cut
- 5 oz leek roughly cut
- 9 oz celery roughly cut
- 21 pint litres water
- 3 1/2 oz mushroom trimmings
- 10 peppercorns
bouquet garni
- 1 sprig thyme
- 2 bayleaves
- parsley stalks
Instructions
- Brown the bones in fat in the oven, then strain off all the fat.
- Brown the vegetables in the same fat in a frying pan on top of the stove or in the oven, then strain.
- Place the bones and vegetables in a stockpot, cover with the cold water and bring slowly to the boil.
- Remove any scum that rises to the surface.
- Add the bouquet garni and peppercorns.
- Simmer gently for 3-4 hours, continuously removing all traces of scum and grease.
- Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
Notes
makes 10 litres (21 pints)
Calories: 359 kcal
Carbohydrates: 80 g
Protein: 12 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 921 mg
Potassium: 2442 mg
Fiber: 19 g
Sugar: 35 g
Vitamin A: 46191 IU
Vitamin C: 63 mg
Calcium: 638 mg
Iron: 6 mg