Brown Veal Stock

Technical stages for Brown Veal Stock :

• Break the bones in small pieces. Brown them in a really warm oven (approx. 250°C or 482°F) on a roasting sheet, for about 15 minutes.
• After the bones browned, add the peeled, washed and coarsely cut vegetables. them in the oven for 10 minutes.
• Remove with a skimmer the bones and vegetables, and transfer to a pot.
• with cold water. Do not salt.
• Add the garlic, bouquet garni, tomato paste or fresh tomatoes. Bring to a boiling point and simmer for 1h30 to 3 hours.
• frequently while cooking.
• Remove the fat. Filter through a without packing and transfer to another container.
• Cool quickly and keep refrigerated for 48 hours maximum.