Fond brun (bouillon de boeuf) pour demi glace

Basic recipe for making brown stock: this can be used to make demi-glace, the base for all sauces. Brown stock is a simple recipe made with bones, mirepoix, bouquet garni, and water... simple but still takes a long time to cook. That's why I call it: BROWN GOLD. Ingredients: 2 kg bones (poultry, veal, or lamb, or any other animal) 60 ml oil 3 carrots 2 celery stalks 1 leek (or 2 leek greens) 3 large onions (or 5 small) 1 head of garlic 1 bunch of parsley 1 bunch of thyme Celery leaves (optional) 10 bay leaves 10 cloves 1 handful of peppercorns 1 156 ml can of tomato paste Water #brownstock#stock#demiglace#base#cooking#sauce#health#natural#brownstock#mirepoix#bones#carcass#bouquetgarni#Haitianmarket#loveinpot#contest#draw#gift#beefbone Don't forget to subscribe to my channel or my other social media: Facebook: Chef Gilles Sensei Instagram: chefgillessensei Email: [email protected]