How to make it

  • 1. Put all the ingredients, except the salt and pepper, in a stock pot, bring to a boil, then reduce to a simmer See Photo. Skim the surface of foam until no more appears. Partially cover and simmer on a very low heat for no less than 6 hours. A Crock Pot at 8 -12 hours does very well for this. Add a cup of water, if needed, about half way through.
  • 2. Remove from heat.
  • 3. Pour the broth through a cone-shaped strainer and discard all the bones, meat, vegetables, and bouquet garni See Photo. Now pour the broth through the strainer lined with cheesecloth See Photo. Season with salt and pepper.
  • 4. To de-fat the broth, let it rest in a refrigerator until the fat congeals on the top and can be lifted off. The broth can be frozen for up to 6 months. See notes on canning.
  • Variation: To turn this broth into a fond brun de veau, replace the beef with veal and start by browning the meat in hot clarified butter in a large skillet until they are golden brown, turning with tongs. Remove to the stock pot. Add the onion and 2 peeled carrots cut into rounds to the skillet; when the onions have yellowed, remove to the stock pot and continue with the recipe. Alternatively, place the meat bones in a roasting pan and roast at 425 degrees F until well browned before using. See Photo

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