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Soups, Stews, Broths |
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INGREDIENTS:
5 lbs. veal bones
2 stalks celery chopped
2 onions, chopped
2 carrots, chopped
3 cloves garlic
1/2 c. tomato paste
1 bouquet garni
Water to cover all the ingredients
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DIRECTIONS:
In a roasting pan, brown all the bones at 450 degrees.
Add the vegetables and continue to brown a few minutes. Transfer
to a large stock pot. Deglaze the roasting pan with some water,
scraping up the particles that stick to the bottom of the pan.
Add to the stock pot and pour in the water. Mix in the tomato
paste and add the bouquet garni.
Bring to a boil and skim foam as it accumulates. Reduce heat to
simmer. Add more water as necessary to keep bones and vegetables
covered at all times.
Continue to simmer for 6 hours. Strain and use as required. After
it is reduce to half its volume, it becomes a demi glace.
Servings: 4
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