Fonds Brun, or Estouffade (Brown Stock — for 10 litres)

Ingredients

• 6 kilos meaty beef shin
• 6 kilos veal knuckle
• 1 ham knuckle
• 650 grammes fresh pork rinds
• 650 grammes carrots
• 650 grammes onions
• 100 grammes parsley stalks
• 10 grammes thyme
• 5 grammes bay leaf
• 1 clove garlic
• 14 litres water

Instructions

1. Bone the meats and break the bones up small; colour the bones lightly in the oven.
2. Fry off the carrots and onions.
3. Set the bones, the fried vegetables and 14 litres of water to make a stock, and cook it slowly for at least 12 hours.
4. Cut the shin meat into very large dice and fry it off; moisten with a little of the prepared stock and let it fall to a glaze; repeat this two or three times.
5. Moisten with the rest of the stock and let it stew slowly until completely cooked.
6. Pass through the muslin and reserve for use.