Brown Veal Stock
By: Anonymous
Published: Tuesday, December 8, 2009 - 10:41pm

Ingredients




8 pounds veal bones, rinsed
6 ounces vegetable oil
6 ounces tomato paste
8 ounces yellow onion, peeled, rough chopped
4 ounces celery, washed, rough chopped
4 ounces carrot, peeled, rough chopped
1 sachet (6 parsley stems, 2 thyme stems, 10 as needed cold water

Preparation

1 Heat oven to 425 degrees 2 Place roasting pan and oil in oven for ten minutes 3 Add veal bones carefully in single layer to roasting pan 4 Roast for 40 minutes, or until deep brown but not burnt 5 Place bones in tall stock pot and cover with cold water by two inches 6 Bring stock pot slowly to low simmer and maintain low simmer for 7 hours, skimming all impurity from surface 7 Place roasting pan over burner on top of stove, heat to medium high 8 Add onions and carrots to roasting pan and brown well, about ten minutes 9 Add tomato paste to onions and carrots and cook for five minutes 10 Add two cups cold water to roasting pan and scrape all fond from pan 11 Transfer this mixture to a bowl and add celery and sachet 12 After bones and water simmer for seven hours, add vegetable mixture to stock pot and simmer for one more hour 13 Turn off heat and let stock settle for twenty minutes 14 Ladle hot stock out of pot (don't pour it) and strain through cheesecloth or fine mesh strainer (chinois) 15 Cool to room temperature 16 Refrigerate overnight 17 Skim solidified fat from cold stock

About


First recipe in Escoffier's Le Guide Culinaire, which is the reference book used for French cuisine.  Can be used to braise beef, lamb or other darker meats, reduced to sauce consistency to make myriad sauces.