Fond de Veau Brun

Brown Veal Stock


If you haven't got a large enough saucepan for this quantity of stock, halve all the ingredients.

6 kg (12 lb) veal bones, sawed in pieces
1.8 kg (4 lb) meaty veal knuckle
7 litres (12 pints) water
3 medium carrots, coarsely chopped
3 onions, quartered
60 ml (4 tbsp) tomato Purée (Paste)
12 peppercorns
1 Bouquet Garni

EQUIPMENT: Large saucepan

The chef can tell you more about stocks in general.

Preheat the oven to 240 C (475 F) mark 9.

Put the bones and the knuckle in a roasting tin and roast for about 40 minutes, turning occasionally, until browned on all sides.

Discard the fat and transfer the bones to the saucepan. Cover with the water. Add the chopped carrots, onions, tomato purée (paste), a pinch of salt, peppercorns and bouquet garni. Bring to the boil and skim off all froth that rises to the surface. Then reduce the heat and simmer for 3.5 hours, skimming off any froth and fat that floats to the surface during cooking. Strain the stock into a large bowl. Remove the last drops of fat by skimming the surface of the stock with a paper towel.

Cool the stock, uncovered, as quickly as possible. The stock will keep for 2 or 3 days in the refrigerator or it can be quickly frozen. Bring to the boil before using.