AuthorMartinThe veal bones should be washed, and any blood should be removed. The bones must be very fresh.
Drizzle the veal bones with some neutral oil and roast them in the oven at 180°C for about 1 hour or until the bones are golden brown.
Cut the vegetables into mirepoix.
Add some oil to a pot and roast the vegetables over medium heat. Start with the carrots and celery. Then add the onion. Finally, add the mushrooms and leek, salt, and continue roasting.
Roast the vegetables for about 15 to 20 minutes until they turn golden brown. Be sure not to let them burn or develop black spots.
Add the tomato paste and continue roasting the vegetables until the color of the tomato paste changes from red to reddish-brown.
Add the roasted bones and all other ingredients to the pot with the vegetables and fill it with cold water.
Strain through a fine sieve. If necessary, strain again through a cheesecloth.
Once the stock has cooled, skim off any excess fat that has risen to the surface.
Ingredients
Directions
The veal bones should be washed, and any blood should be removed. The bones must be very fresh.
Drizzle the veal bones with some neutral oil and roast them in the oven at 180°C for about 1 hour or until the bones are golden brown.
Cut the vegetables into mirepoix.
Add some oil to a pot and roast the vegetables over medium heat. Start with the carrots and celery. Then add the onion. Finally, add the mushrooms and leek, salt, and continue roasting.
Roast the vegetables for about 15 to 20 minutes until they turn golden brown. Be sure not to let them burn or develop black spots.
Add the tomato paste and continue roasting the vegetables until the color of the tomato paste changes from red to reddish-brown.
Add the roasted bones and all other ingredients to the pot with the vegetables and fill it with cold water.
Strain through a fine sieve. If necessary, strain again through a cheesecloth.
Once the stock has cooled, skim off any excess fat that has risen to the surface.
