I love Saveur Magazine. You should Buy it here because it will enrich your reading and culinary life and you will learn a LOT of in depth food history in addition to recipes and fun facts that make you salivate as you read.
I read it, cover to cover on a monthly basis. Like the other food magazines I receive and read, I cut out many recipes to save and try. It always pains me a little to cut pages out of Saveur because their issues are so artfully put together. Its the only one I keep on my bookshelf with my cookbooks. Weird I know. I love so many things about the way they present their product: their articles, the context they provide, the depth of their research and above all, their unbending commitment to quality writing, their beautiful photos (one actually made me cry one time)… and the joyous lack of botox ads within their pages. This is why I also own their cookbook collection of Italian, American and French classics. Its about aesthetics for sure, but I am a 100% bonafide Savuer soldier.
ANYWAY… In the pages of their French cookbook is a recipe for Fond Brun De Boef – Beef stock.
I thought it was high time I tried it out since I’m doing all this broth research. This recipe makes a beautifully elegant, rich and savory stock that forms the perfect basis for many dishes. I highly recommend using it. We recently made a triple batch and created my mom’s amazing Albondigas soup for a fundraiser. I have also used it to make French onion, and it was fantastic.
Table of Contents
Fond Brun De Boef – French Beef Stock Recipe
- 6 lbs beef bones shin, oxtail, neck, etc.
- 2 tsp vegetable oil
- 2 tsp tomato paste
- 2 carrots scrubbed and coarsely chopped
- 4 stalks celery coarsely chopped
- 2 medium yellow onions halved
- 2 leeks trimmed washed and coarsely chopped
- 2 cloves
- 8 cloves garlic peeled and lightly crushed
- 1 cup red wine
- Bouquet garni
- Preheat oven to 375. Brush bones with oil, season generously with salt and pepper, and put in a large roasting pan (this is the pan I own), This is the one I want…since we’re talking aesthetics.
- Roast bones until just browned about 30 minutes. Smear tomato paste over bones and roast 2o minutes more. Toss carrots, celery, onions, leeks cloves, and garlic with the remaining oil and add to the pan with bones. Roast for 20 minutes more.
- Transfer all to a large stockpot (here’s the one I have, here’s the one I want.) Deglaze the roasting pan on the stovetop over medium heat with red wine, scraping up browned bits from the bottom of the pan. Pour juices into the stockpot.
- Add bouquet garni and cover with 5 quarts of water. Bring to a boil over high heat then reduce heat to low and simmer, uncovered until stock is reduced by two-thirds, about 4 hours. Occasionally skim off any foam that rises to the surface. Strain stock and discard solids using a colander lined with cheesecloth.
- Transfer stock to a bowl, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight. Remove and discard fat that has formed on the surface. Stock may be stored for up to 3 days in the fridge or the freezer for up to 6 months.