AuthorMartinWash the veal bones and meat trimmings (parures) and remove any blood. The bones must be very fresh.
Drizzle the veal bones with some neutral oil and roast them in the oven at 180°C for approximately 1 hour or until the bones are golden brown. Roast the meat trimmings on a separate tray in the oven alongside the bones. Depending on the thickness of the meat trimmings, they may not need as long as the bones to brown. Alternatively, you can brown the meat trimmings in a pot before roasting the vegetables.
Dice the vegetables into mirepoix.
Add some oil to a pot and sauté the vegetables over medium heat. Start with the celery and onions, then add the mushrooms and leeks.
Roast the vegetables for approximately 15 to 20 minutes until they develop a golden brown color. Be careful not to let them develop any black or burnt spots.
Add the tomato paste to the pot and continue roasting the vegetables until the color of the tomato paste changes from red to reddish-brown.
Add the roasted bones, meat trimmings, and all other ingredients to the pot with the vegetables, then fill the pot with cold water.
Bring to a boil and then let it simmer on low heat for about 4 hours. Occasionally skim off any foam that forms on the surface.
Strain through a fine sieve. If necessary, strain again through a cheesecloth.
Once the stock has cooled, skim off any excess fat that has separated and accumulated on the surface.
Ingredients
Directions
Wash the veal bones and meat trimmings (parures) and remove any blood. The bones must be very fresh.
Drizzle the veal bones with some neutral oil and roast them in the oven at 180°C for approximately 1 hour or until the bones are golden brown. Roast the meat trimmings on a separate tray in the oven alongside the bones. Depending on the thickness of the meat trimmings, they may not need as long as the bones to brown. Alternatively, you can brown the meat trimmings in a pot before roasting the vegetables.
Dice the vegetables into mirepoix.
Add some oil to a pot and sauté the vegetables over medium heat. Start with the celery and onions, then add the mushrooms and leeks.
Roast the vegetables for approximately 15 to 20 minutes until they develop a golden brown color. Be careful not to let them develop any black or burnt spots.
Add the tomato paste to the pot and continue roasting the vegetables until the color of the tomato paste changes from red to reddish-brown.
Add the roasted bones, meat trimmings, and all other ingredients to the pot with the vegetables, then fill the pot with cold water.
Bring to a boil and then let it simmer on low heat for about 4 hours. Occasionally skim off any foam that forms on the surface.
Strain through a fine sieve. If necessary, strain again through a cheesecloth.
Once the stock has cooled, skim off any excess fat that has separated and accumulated on the surface.
