chopped
1.5 l (2 5/8 pt or 6 1/2 U.S. cups) water
500 g (1 lb 2 oz) vegetables: equal amounts of carrots, celeriac, leek, white turnips
1 pc/s onion
spices: salt, 1 bay leaf, 1 clove, 5 peppercorns
Preparation
Boil beef briskets (blanch): place in boiling water (1:10), let boil for 2 minutes, drain, rinse bones first with hot, then with cold water.
Cut vegetables into thumb size pieces. Halve the onion (for colour), place in hot pan, cut side down and blacken. Set aside.
Place beef brisket in pot, cover with 1.5 l (2 5/8 pt or 6 1/2 U.S. cups) of cold water, add salt, slowly bring to the boil, skim frequently.
Reduce heat, gently boil for 1 hour, then add spices, vegetables and blackened onions and continue to softly boil for another 30 minutes to 1 hour.
Drain through a coarse sieve, then through a very fine tea strainer. Season to taste with salt and pepper.
Note
Blackened onions can be replaced by caramel couleur: put 50 g (2 oz) of sugar in a small pan, heat and blacken, then deglaze with 100 ml (3 1/2 fl oz or 1/2 U.S. cups) of water, let dissolve and cool. Only add amount required to obtain desired colour to broth.
Bones can be replaced in part or in total by boiled beef, thus turning bone broth into meat broth. The more meat is used, the stronger the broth.
Add water during the boiling process if necessary (evaporation).
Bouillon de Viande / Bouillon à l’Os
A carefully prepared Bouillon de Viande will serve as an excellent basis for different stocks, sauces and dishes due to its strength. Please make sure never to cover a Bouillon de Viande. It will otherwise become cloudy.
1. Prepare, wash vegetables and cut into thumb size cubes.
2. Cut unpeeled onion in half.
3. Place onions in hot frying pan, without adding any oil.
4. Roast onions until they have blackened.
5. Add bones to water at full rolling boil.
6. Add meat, briefly bring water to the boil and drain off.
7. Rinse bones and meat, first with hot, then with cold water, then place in pot with cold water.
8. Bring to the boil and gently boil for 1.5 hours. Skim and degrease frequently.
9. Add vegetables and blackened onions after 1.5 hours.
10. Add a little salt to the broth.
11. Add spices. Continue to gently boil for another 30 minutes to 1 hour.
12. At the end, strain the Bouillon de Viande through a cheesecloth.
1. Prepare, wash vegetables and cut into thumb size cubes.
2. Cut unpeeled onion in half.
3. Place onions in hot frying pan, without adding any oil.
4. Roast onions until they have blackened.
5. Add bones to water at full rolling boil.
6. Add meat, briefly bring water to the boil and drain off.
7. Rinse bones and meat, first with hot, then with cold water, then place in pot with cold water.
8. Bring to the boil and gently boil for 1.5 hours. Skim and degrease frequently.
9. Add vegetables and blackened onions after 1.5 hours.
10. Add a little salt to the broth.
11. Add spices. Continue to gently boil for another 30 minutes to 1 hour.
12. At the end, strain the Bouillon de Viande through a cheesecloth.
Fond brun / Estouffade (Brown stock)
Ingredients for 1 l (1 3/4 pt or 4 1/2 U.S. cups)
20 ml (3/4 fl oz or 1/10 U.S. cups) oil (sunflower or peanut oil)
400 g (14 oz) brisket of beef with bones or shin
400 g (14 oz) breast of veal with bones
100 g (3 1/2 oz) bacon rind
100 g (3 1/2 oz) knuckle of ham, blanched
100 g (3 1/2 oz) onions
100 g (3 1/2 oz) carrots
20 g (2/3 oz) parsley stalks, thyme
1.8 l (2 5/6 pt or 6 1/2 U.S. cups) water (consider evaporation during preparation)
spices: salt, garlic, 1 bay leaf, 1 clove, 5 peppercorns
Preparation
Bone out beef brisket and breast of veal. Chop bones into small pieces. Cut the meat from the beef brisket, the breast of veal and the shin into thumb size pieces, set aside. Mix bones with a little oil, roast and lightly brown them in oven for 30 to 45 minutes. At the end, add onions and carrots and let everything roast for another 10 minutes. Place the bones together with the bacon rind and the knuckle of ham in a pot, fill with 1.8 l (2 5/6 pt or 6 1/2 U.S. cups) of cold water, add a little salt, bring to the boil and gently boil for at least 3 hours. The original recipe calls for boiling the bones for 12 hours. Regularly add boiling water to replace the evaporated liquid during the boiling process. Sear and brown the meat cut into pieces on all sides. Then deglaze with 200 ml (7 fl oz or 7/8 U.S. cups) of the prepared stock and reduce to a glaze until everything starts to roast again. Repeat process once or twice and add to stock. Continue to gently boil for a total
