Brown Veal Stock

Yield: 50 Liters

Ingredients:

50           Kg           Veal or pork bones, cut into small pieces        

65           Liter       Cold water or Remouillage

3              Liter       Cooking red wine

0,3          Liter       Oil

4,5          Kg           Mirepoix, 2 kg onions peeled, 1,5 kg carrots, 1 kg celery stalk including leaves

15           g             Thyme, dry

15           g              Marjoram, dry                                          

25           g             Parsley stems                                       

5              pcs         Bay leaf, dry

10           pcs         Cloves, dry

15           g             Peppercorns, crushed

800         g             Tomato paste          

                                Salt, to taste

Method of Preparation:

·         Rinse veal/pork bones and dry them well.

·         Roast the bones in medium heated tilting pan.

·         Drain fat.

·         Add Mirepoix and roast until golden brown.

·         Add tomato paste and sauté until the paste lightly caramelizes, stir continuously to avoid over browning and a bitter after taste.

·         Deglaze with red wine and reduce.

·         Add water or Remouillage.

·         Bring to a boil and reduce to a simmer.

·         Skim frequently.

·         Add thyme, marjoram, parsley stems, bay leaves, peppercorns and cloves.

·         Simmer stock for approx. 5 hours, skimming as necessary.

·         Season to taste (salt)

·         Skim, strain through cloth, cool and store properly.

Note:

Celery leaves are to be added to the stock after the water/Remouillage has been added.