Brown Beef Stock (Fonds Brun or Estouffade)

Brown Beef Stock (Fonds Brun or Estouffade)

No ratings yet
From beef bones to vegetables and herbs, this stock makes the most of every browned morsel.
Calories: 359

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
Ingredients Beef
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating