Brown Veal Stock
Brown Veal Stock
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| Yield |
| 1gallon |
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Brown Veal Stock
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Ingredients
- 8pounds veal bones
- 6quarts cold water
Mirepoix
- 8ounces onionschopped 1-inch
- 4ounces carrots chopped 1-inch
- 4ounces celerychopped 1-inch
- 3ounces tomato paste
- 1each sachet d'epices
Yield:
Instructions
- Rinse the bones and dry well.
- Roast the bones at 425 oven until well browned. You may need to turn the bones over half way through.
- To a stockpot, add the cold water and roasted bones and bring to a simmer over medium-low heat.
- Lower the heat and simmer slowly for 10-12 hours.
- Skim the stock as necessary.
- Meanwhile, brown the mirepoix with the tomato paste in a saute pan and reserve until later.
- Strain, cool, and store.
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