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Ingredients
- 6 lb veal bones
- 1 lrg onion, cut into halves
- 1/2 head garlic
- 1 c. turnips, minced
- 1 c. carrots, minced
- 1 c. celery, minced
- 8 sprg fresh thyme, Or possibly
- 1 tsp dry thyme \
- 6 x bay leaves
- 1 c. minced parsley
- 1/2 tsp peppercorns
- 6 lrg tomatoes, minced
- 6 ounce canned tomato paste
- 2 quart red wine
- 1 1/2 gal water or possibly chicken stock
Directions
- Place the veal bones in a roasting pan. Bake at 450 degrees for 1 1/2 hrs.
- Add in the onion, garlic, turnips, carrots and celery. Bake for 30 min longer or possibly till the bones are browned.
- Remove from the oven and transfer the bones and vegetables to a large stockpot. Add in the thyme, bay leaves, parsley, peppercorns, tomatoes and tomato paste.
- Place the roasting pan over high heat; add in the wine. Cook for 2 min, stirring to deglaze the pan. Pour into the stockpot. Add in sufficient water to cover. Bring to a boil; reduce heat to medium-low. Simmer for 6 hrs, stirring occasionally.
- Reduce heat to low. Simmer for 4 hrs longer, adding additional water or possibly stock as needed. Simmer for 1 hour after adding water.
- Remove from heat. Let stand till cold. Skim off the fat and strain the stock into another pan.
- Store for 1 week in the refrigerator or possibly up to 2 months in the freezer.
- To prepare a demi-glace, add in 1 1/2 Tbsp. cornstarch mixed with 1 1/2 Tbsp. cool water to the stock. Simmer till the stock is reduced by half and is thick sufficient to coat a spoon.
- Yields 2 qts stock or possibly 1 qt demi-glace.
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