Classic Brown Sauce (Fondo Bruno)
Category: Sauces & Gravies
Servings: 1
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef (Bones) | 2 kg |
| Bone Marrow | 260 g |
| Carrots | 4 |
| Celery | 4 stalks |
| Onions | 3 |
| Garlic | 1 head |
| Bay Leaves | 7 leaves |
| Sage | To taste |
| Rosemary | To taste |
| Marjoram | To taste |
| Thyme | To taste |
| Tomato Paste | 40 g |
| Red Wine | To taste |
| Whole Black Peppercorns | To taste |
| Ice Cubes | To taste |
| Water | 3 liters |
| Butter | To taste |
| Red Wine (for reduction) | 1 liter |
| Bay Leaves (for reduction) | 3 |
| Whole Black Peppercorns (for reduction) | To taste |
Instructions:
To prepare your Classic Brown Sauce (Fondo Bruno), begin by roasting the beef bones. Arrange them on a baking tray lined with parchment paper and roast in a preheated static oven at 190°C (375°F) for 30-40 minutes, until they are golden brown.
While the bones are roasting, prepare the vegetables. Peel and roughly chop the carrots, then slice the onions. Cut the garlic head in half horizontally.
In a large saucepan, heat a drizzle of oil and add the bone marrow. Allow the marrow to caramelize slightly at the bottom of the pan (this is normal). Once this happens, add the vegetables, season lightly with salt, and stir to combine. Cook for a few minutes, letting the vegetables absorb the flavor from the marrow. Then, deglaze the pan by adding the red wine.
By now, the bones should be ready. Remove them from the oven and add them to the saucepan along with the black peppercorns. Add the ice cubes to the pot, and as impurities begin to rise to the surface, skim them off with a slotted spoon.
While the bones and vegetables simmer, prepare your reduction. In a separate pot, add the bay leaves and peppercorns, and pour in the red wine. Allow it to reduce over medium heat.
Let everything simmer for at least 12 hours. After this long cooking time, strain the broth twice through a fine mesh strainer to remove any remaining solids. Then, refrigerate the liquid for another 12 hours.
Once chilled, the liquid will thicken and form a gelatinous consistency. Use a spoon to remove any surface impurities and discard them.
Transfer the thickened sauce back into a pot. The consistency should resemble that of honey or syrup. To serve it as a sauce for meats, heat a small knob of butter in a pan, add the brown sauce, and whisk over low heat until the sauce is smooth and well-blended.
Your Classic Brown Sauce (Fondo Bruno) is now ready to complement any roast or grilled meat! Enjoy this deeply flavorful sauce with your favorite dishes, bringing a rich, umami-packed finish to your meal.
