How To Make 'Fond Blanc' (White Beef Stock) In A Pressure Cooker
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White Beef Stock (Fond Blanc)
This is a recipe for Fond blanc or ’White Stock’ - If you’re 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.
- 2 Tbsp (30 mL) olive oil
- 3Lb (1.5kg) beef bones
- 2 tsp (10 mL) tomato paste
- 1 large onion, unpeeled, quartered
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 cloves garlic, unpeeled
- 10 black peppercorns
- 1 bay leaf
- 2 sprigs fresh thyme
- 10 cups (2.5L) cold water
Select sear and preheat the cooking bowl. Heat the oil then, brown the bones on all sides. Level of browning will determine the colour of the finished stock.Add remaining ingredients.Select pressure cook. 80kPa / 60 min / Natural When cooking has completed, strain through a fine-mesh sieve. Chill immediately. Remove hardened fat layer and reserve for other recipes. Use immediately or freeze in small, air-tight containers for up to 1 month.
Details:Prep time: Cook time: Total time: Yield: 10 cups (2.5L)