Brown Veal Stock

1. 1

   Heat oven to 425 degrees

2. 2

   Place roasting pan and oil in oven for ten minutes

3. 3

   Add veal bones carefully in single layer to roasting pan

4. 4

   Roast for 40 minutes, or until deep brown but not burnt

5. 5

   Place bones in tall stock pot and cover with cold water by two inches

6. 6

   Bring stock pot slowly to low simmer and maintain low simmer for 7 hours, skimming all impurity from surface

7. 7

   Place roasting pan over burner on top of stove, heat to medium high

8. 8

   Add onions and carrots to roasting pan and brown well, about ten minutes

9. 9

   Add tomato paste to onions and carrots and cook for five minutes

10. 10

    Add two cups cold water to roasting pan and scrape all fond from pan

11. 11

    Transfer this mixture to a bowl and add celery and sachet

12. 12

    After bones and water simmer for seven hours, add vegetable mixture to stock pot and simmer for one more hour

13. 13

    Turn off heat and let stock settle for twenty minutes

14. 14

    Ladle hot stock out of pot (don't pour it) and strain through cheesecloth or fine mesh strainer (chinois)

* Per serving · 4 servings · Values may vary.

No additional tips available.