Brown Jus or Fond – Jus Ou Fond Brun

Only veal bones and meat are used: preferably the so-called second-rate pieces such as flanks, neck, shoulder, breast and knuckle.

Cut the meat into cubes and chop the bones. Spread everything evenly in a buttered and greased roasting pan and brown at a good temperature in the stove. Turn frequently until everything together has acquired a nice brown roast color.

In the meantime, spread out a large roasting tray with the vegetables cut into 4 mm thick slices and the bouquet of herbs, place the rinds on top and finally the browned pieces of meat and bones.

Cook for 10 minutes at a low temperature until the moisture from the vegetables is released. Pour a glass of water into the roasting pan and let it boil, thus dissolving (deglazing) the residues of the dried meat juices.

When the vegetables in the saucepan have become almost dry, add this liquid and almost boil. Repeat this procedure twice more with new water, paying special attention each time to stop boiling when about 1 tbsp of liquid accumulates at the bottom of the pot.

Finally, add the water and season with salt. Let it boil slowly, skim a few times and simmer quietly at a very moderate temperature for at least 5 hours.

The jus is now poured off through a pointed sieve into a tureen. Leave to rest for 15 minutes, then skim off exactly the fat and keep it in a cool place.

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