Stock — Brown (Fond Brun: Roasting, Tomato Paste, Deglaze)

Ingredients

• 1500 g beef bones, knuckle and marrow bones, cut into 5 cm pieces
• 1 medium carrot, roughly chopped
• 1 medium yellow onion, halved, skin left on for colour
• 1 celery stalk, roughly chopped
• 1 bay leaf, fresh
• 5 sprigs fresh thyme
• 2 cloves garlic, unpeeled
• 30 g tomato paste, double-concentrated
• 2 litres cold water
• 8 ml red wine vinegar
• Maldon sea salt, to taste

Method

1. 1
   Preheat oven to 200°C; spread beef bones on roasting tray and roast 45 minutes, stirring halfway through, until deep mahogany brown on all surfaces.
2. 2
   Transfer roasted bones to heavy-bottomed stockpot; add chopped carrot, halved onion (cut-side down to caramelize), and celery.
3. 3
   Return roasting tray to stovetop over medium heat; add 250 ml cold water, scrape fond vigorously with wooden spoon, and pour deglazing liquid into stockpot.
4. 4
   Spread tomato paste on upper surfaces of roasted bones in pan; roast in oven 15 minutes until paste darkens and edges caramelize — this creates fond layer for deeper colour and flavour.
5. 5
   Cover bones with 2 litres cold water; add bay leaf, thyme sprigs, and unpeeled garlic cloves; bring to boil, then immediately reduce to gentle simmer — stock should barely bubble at surface.
6. 6
   Skim impurities from surface every 20 minutes for first 1 hour; continue simmering 3–4 hours total without covering, allowing slow evaporation to concentrate flavours — do not stir.
7. 7
   Strain stock through fine-mesh sieve lined with damp cheesecloth; discard solids; cool to room temperature, then refrigerate overnight.
8. 8
   Lift and discard solidified fat layer from cold stock; season with red wine vinegar and Maldon salt to taste; use immediately or freeze up to 3 months.