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1
Preheat oven to 400 degrees.
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2
Place beef bones, veal trimmings and onion in a roasting pan and roast uncovered for 1 hour or until bones are golden brown.
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3
Transfer to a stockpot. Add remaining ingredients and pour in enough water to cover completely. Bring to a boil, uncovered, over medium heat. Reduce heat to low and simmer for 8 to 10 hours. Set aside and let cool.
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4
Strain through a fine sieve lined with several layers of cheesecloth.
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5
Use immediately or freeze it in small containers and use as needed. Makes 2 quarts.
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6
Directions for Brown Sauce:
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7
Prepare bouquet garni by wrapping parsley, celery, thyme, peppercorns and bay leaf inside a piece of cheesecloth and tying it with kitchen string.
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8
In a medium saucepan over high heat, melt butter. Add onion, carrot and celery and saute for 15 minutes until vegetables are golden brown.
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9
Reduce heat to low and add flour, stirring continuously until flour turns brown. Add tomato paste and cook for another 2 minutes.
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10
Gradually whisk in stock, add the bouquet garni and adjust seasoning with salt and pepper. Bring to a boil, regularly skimming off froth that rises to the surface. Simmer for about 45 minutes, until the sauce has reduced by half.
