Beef Brown Stock (Fondo Bruno di Vitello)
Category: Sauces & Gravies
Serves: 1
This rich and flavorful beef brown stock, also known as “Fondo Bruno di Vitello,” is a perfect base for various sauces, stews, and gravies. It features tender beef bones, aromatic vegetables, and an array of herbs, all simmered to perfection, resulting in a deep and complex flavor. This stock is sure to elevate any dish it accompanies.
Ingredients
| Ingredient | Amount |
|---|---|
| Veal bones | 1 kg |
| Onions | 120 g |
| Carrots | 100 g |
| Celery | 100 g |
| Garlic | 2 cloves |
| Extra virgin olive oil | 5 tbsp |
| Tomato paste | 60 g |
| Red wine | 250 ml |
| Water | 3 liters |
| Rosemary | 1 sprig |
| Thyme | 1 sprig |
| Sage | 5 leaves |
| Bay leaves | 2 leaves |
| Black peppercorns | 5 grains |
Instructions
-
Preheat the Oven and Prepare the Veal Bones
Preheat your oven to 200°C (392°F). Begin by thoroughly rinsing the veal bones under cold water and letting them drain. Once drained, place them on a large roasting tray and roast them in the oven for a few minutes. The goal is to melt off any excess fat, making it easier to remove later. -
Prepare the Vegetables
While the bones are roasting, wash and peel the vegetables. Chop the onions, carrots, and celery into large, rough dice. Set them aside for later use. -
Brown the Veal Bones and Meat Scraps
After roasting, remove the veal bones from the oven and place them in a large, heavy-bottomed saucepan. Add the olive oil to the pot, then introduce the bones along with any leftover scraps of meat. Sauté everything over medium-high heat until the bones and meat are well-browned, developing a deep color and rich flavor. -
Add the Vegetables and Garlic
Once the veal bones and meat scraps are browned, add the diced vegetables and crushed garlic to the pot. Continue to cook and stir until the vegetables are golden and softened, absorbing all the wonderful flavors. -
Deglaze the Pan with Wine
If there is any excess fat in the pot, spoon it out. Then, pour in the red wine (or white wine if preferred) to deglaze the pot, using a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot. -
Add Tomato Paste and Water
Stir in the tomato paste and combine thoroughly with the other ingredients. Next, pour in the water, making sure to cover all the ingredients. Bring the mixture to a boil, then reduce the heat to low. -
Add Herbs and Simmer
Tie the rosemary, thyme, sage, and bay leaves together with kitchen twine, and add this herb bundle to the pot. Let the stock simmer gently for 2-3 hours, uncovered. Stir occasionally and check to ensure the stock doesn’t reduce too much. The flavors will concentrate as it cooks, yielding a rich, complex broth. -
Strain and Cool the Stock
After the cooking time has passed, remove the pot from the heat. Let the stock cool slightly before straining it through a fine-mesh sieve or cheesecloth into another container, discarding the solids. You should be left with a clear, fragrant brown stock. -
Cool and Store
Allow the stock to cool completely. You can store the stock in the refrigerator for up to 3 days or freeze it for long-term storage. When refrigerated, any fat will solidify on the top, making it easy to remove before using the stock in your dishes.
Tips for Using Beef Brown Stock:
- Versatile Base: This beef brown stock can be used as a base for gravies, sauces like demi-glace, or even as the foundation for soups and stews.
- Enhance Flavors: Feel free to adjust the herbs or add additional aromatics, such as leeks or parsnips, to enhance the depth of the stock.
- Make Ahead: Prepare this stock in advance for a hearty, comforting meal at any time, and keep it handy in your freezer for future recipes.
With this rich, flavorful beef stock, your dishes will reach new levels of depth and umami. It’s a perfect addition to your cooking repertoire, whether you’re crafting a delicate sauce or a robust stew.
