Beef Stock (Fond Blanc)
This is a recipe for Fond blanc or White Stock - If youre looking for the deep rich brown beef stock we have recipes elsewhere on our channel. This is used when you want the beef flavour - but not the dark colour.
Ingredients
| Olive oil | 2 Tablespoon | |
| Beef bones | 3 Pound | |
| Tomato paste | 2 Teaspoon | |
| Onion | 1 Large , unpeeled, quartered | |
| Carrot | 1 , coarsely chopped | |
| Celery stalk | 1 , coarsely chopped | |
| Garlic | 2 Clove (10 gm) , unpeeled | |
| Black peppercorns | 10 | |
| Bay leaf | 1 | |
| Fresh thyme sprig | 2 | |
| Cold water | 2 1/2 Liter |
Directions
GETTING READY:
1. Select sear and preheat the cooking bowl.
MAKING:
2. Heat the oil then, brown the bones on all sides.
3. Level of browning will determine the colour of the finished stock.
4. Add remaining ingredients.
5. Select pressure cook.
6. When cooking has completed, strain through a fine-mesh sieve.
7. Chill immediately.
8. Remove hardened fat layer and reserve for other recipes.
SERVING:
9. Use immediately or freeze in small, air-tight containers for up to 1 month.
Recipe Summary
Nutrition Facts
Serving size
Calories 45Calories from Fat 27
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 19 mg0.79%
Total Carbohydrates 4 g1.3%
Dietary Fiber %
Sugars 1 g
Protein %
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
