|
|
| (3 intermediate revisions by the same user not shown) |
| Line 1: |
Line 1: |
| − | {{ingredient}} | [[Cookbook:Cuisine of France|French cuisine]] | + | {{wikipedia::Fond blanc de boeuf|Fond blanc de boeuf}} |
| − | __NOTOC__
| |
| − | '''''Fonds blanc de boeuf''''' '''White Beef Stock'''</br>
| |
| − | '''''Fonds brun de boeuf''''' '''Brown Beef Stock'''
| |
| − | | |
| − | ==Ingredients==
| |
| − | *3 lb. beef shin bones sawn into 2-inch lengths
| |
| − | *3 lb. beef marrow bones, sawn into 2-inch lengths
| |
| − | *2 lb. beef short ribs, sawn into 2-inch lengths
| |
| − | *2 lb. veal shank, sawn into 2-inch lengths
| |
| − | *1 lb. chicken carcasses
| |
| − | *½ lb. onions, medium dice
| |
| − | *2 leeks, including green part, trimmed and thoroughly washed to remove all sand
| |
| − | *2 oz. carrots, scraped and cut into medium dice
| |
| − | :a ''bouquet garni'' of:
| |
| − | *6 fresh parsley sprigs with stems
| |
| − | *2 fresh thyme sprigs or ½ tsp. dried thyme
| |
| − | *1 bay leaf
| |
| − | *½ tsp. whole black peppercorns
| |
| − | *1 tsp. salt
| |
| − | | |
| − | * water to cover (about 1½ gallons)
| |
| − | | |
| − | ==Procedure==
| |
| − | | |
| − | ===Fond blanc - White stock===
| |
| − | #Place all the meat and bones in a stock pot and cover with water to 2 inches above.
| |
| − | #Bring to a simmer over medium heat , skimming of foam and scum as it rises to the surface.
| |
| − | #Reduce the heat and simmer uncovered and undisturbed for 30 minutes. Do not let it boil.
| |
| − | #Skim if necessary and add the vegetables, ''bouquet garni'' and salt.
| |
| − | #Stir, partially cover and simmer for 6 to 8 hours.
| |
| − | #Using tongs or a spider remove the bones and discard.
| |
| − | #Strain the stock into another container and discard the vegetables.
| |
| − | #Now strain the stock back into the rinsed stock pot through a double layer of dampened cheesecloth.
| |
| − | #Set the pot in a sink of cold water to cool rapidly then put it into the refrigerator to chill.
| |
| − | #Remove from the refrigerator and lift the layer of solidified fat off and discard.
| |
| − | #Divide the stock into suitably sized portions and freeze.
| |
| − | | |
| − | ===Fond brun - Brown stock===
| |
| − | #Brown the bones in the oven at 400ºF turning from time to time being careful not to burn them.
| |
| − | #Remove the bones form the oven and place them in the stock pot.
| |
| − | #Place the baking pan on the stove top and brown the onions and carrots in the pan adding some oil or fat if necessary. Add them to the stock pot.
| |
| − | #Deglaze the pan with some water and add to the stockpot.
| |
| − | #Continue as above.
| |
| − | | |
| − | ===Notes===
| |
| − | * If not frozen, stock should be refrigerated in a covered container but must be used within 3 to 4 days or brought to the boil that often or it will sour.
| |
| − | | |
| − | [[Category:French recipes|{{PAGENAME}}]]
| |
| − | [[Category:Stock recipes|{{PAGENAME}}]]
| |
