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1
Preheat the oven to 475 degrees F.
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2
Place the veal bones in a large roasting pan, being sure that they all rest in a single layer.
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3
If you cannot fit all the bones in a single layer, roast them in batches.
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4
Place the roasting pan in the oven and roast the bones for about 1 hour, turning the bones periodically to ensure even browning.
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5
Remove the pan from the oven and pour off and reserve the fat.
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6
Place the bones in a large 3 gallon stockpot.
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7
Place the roasting pan on the stove over a medium heat and add 2 tablespoons of the reserved fat to the pan.
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8
Add the onions, carrots, celery and garlic to the pan and cook, stirring frequently, until the vegetables are lightly caramelized, about 10 minutes.
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9
Add the tomato paste to the roasting pan, stir to incorporate, and continue to cook another 10 minutes, or until the vegetables are a deep amber color.
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10
Add the red wine to the pan to deglaze, scraping the bottom of the roasting pan with a wooden spoon to loosen the browned bits.
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11
Pour the contents of the roasting pan into the stockpot and cover with the water and sachet.
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12
Bring the stockpot to a boil then reduce to a simmer.
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13
Allow stock to simmer for 8 to 10 hours, skimming the scum and fat that will rise to the top frequently.
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14
If at any point the water level falls below the bones, add water so that the bones remain submerged.
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15
It is not unusual to have to add up to 3 quarts of additional water during the 8 hours of simmering, adding the water a quart at a time to the stockpot.
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16
When the stock has simmered for the full 8 hours, remove from the heat and strain through a fine mesh sieve lined with cheesecloth.
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17
Refrigerate or freeze whatever is not used.
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18
Alternately, the stock can be returned to the stove and reduced by 1/2 or more for easier storage.
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19
Demi-glace sauce: (using brown stock)
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20
1 gallon Brown Stock
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21
1 tablespoon butter, plus 2 tablespoons cold butter
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22
1 shallot, finely chopped
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23
3 cups sliced wild mushrooms
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24
1 cup red wine
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25
2 tablespoons chopped thyme leaves
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26
Place the stock in a large pot and bring to a boil.
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27
Reduce the heat to a simmer and simmer until reduced to 1 quart.
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28
In a saucepan over medium heat, add 1 tablespoon of the butter and melt.
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29
Add the shallot and saute until translucent, about 3 minutes.
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30
Add the mushrooms and saute until they have given off their liquid, about 5 minutes.
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31
Add the red wine and reduce until almost dry, about 5 minutes.
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32
Add the stock and simmer to heat through.
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33
Add the thyme and season with salt and pepper.
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34
Finish with the remaining 2 tablespoons butter.
