Brown Stock (Fond Brun)

JWU College of Culinary Arts

1 gallon

Recipe ID

US standard
5 pounds
Oil, vegetable
As needed
Tomato paste
As needed
Leeks, washed, sliced 2-inch pieces, wash again
8 ounces
Cold liquid (water or remouillage)
5 - 6 quarts
Carrots, wash, peeled, wash again, cut 2-inch pieces
8 ounces
Celery, wash, trimmed, 2-inch pieces
8 ounces
Onions, peeled, cut 1-inch pieces
1 pound
Red wine
6 ounces
Bouquet Garni:
Black peppercorns, whole
10 each
Bay leaves
5 each
Parsley stems
5 each
Thyme, sprigs, fresh
5 each
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 425°F.
  3. Place the bones in a roasting pan, and brush with oil. Roast in the oven until well browned. Nappe with tomato paste. Brown lightly.
  4. Remove the pan from the oven, and turn the temperature down to 350°F.
  5. Remove the bones from the oven, drain and reserve the fat. Place the bones in a suitable stockpot. Add the leeks and cold liquid. Adjust liquid to cover the bones.
  6. Apply heat, bring to a simmer.
  7. Using the same pan from roasting the bones, add the mirepoix and a small amount of fat previously collected, place back in the oven, and brown.
  8. Dépouillage the stock and then add the browned mirepoix.
  9. Deglaze the roasting pan with the red wine, and add back to the stock.
  10. Simmer until the proper quality factors (flavor, richness, body, color) are achieved, approximately 6 - 8 hours for beef or veal bones. Add bouquet garni during the last 1 - 1½ hours. Continue to dépouillage as needed.
  11. Strain the stock through a chinois into a suitable container, and place in a cooling sink or blast chiller. Cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F or lower in an additional 4 hours. Label, date and refrigerate.