Brown Veal Stock - CD Recipes - CookingDistrict.com
Cooking District Recipes

Brown Veal Stock

Photo by Island Vittles
Categories: Beef, Stocks
Photo by Island Vittles
Step 1
6 lb Bones • no skin or fat
8 oz Oil
Oil bones and brown in moderate oven, remove bones
Step 2
4 tbsp Tomato paste
6 qt Water
8 oz Onion • Large Dice
3 oz Celery • Large Dice
3 oz Carrot • Large Dice
2 oz Parsnip • Large Dice
Add vegetables & tomato paste, cook until brown, rinse pan with water to be used for stock. Put all in stock pot, bring quickly to simmer, frequently skim foam & fat, cook for 8 hours. Carefully strain and quickly cool.
Notes

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