Brown Veal Stock
Ingredients
2 fl oz vegetable oil (or as needed)
8 lbs veal bones, knuckles, and trim
1 lb large diced Standard Mirepoix (celery separate)
6 wt oz tomato paste
6 qts cold water
1 each Bouquet Garnis or Sachet d’Epices
Method
Lightly oil the bottom of a roasting pan and the veal bones. Roast in an oven at 425°-450° until they are deep brown, 30–45 minutes.
Transfer the bones to a large stock pot and cover with water, reserving 4 cups to deglaze the pan later. Bring to a simmer at 180°.
Add carrots and onion to the pan and roast until they begin to caramelize and show browning on the outside. Add celery and tomato paste and cook until the tomatoes have a rich reddish-brown color. Remove the mirepoix from the pan and set aside.
Deglaze the pan with the reserved water, scraping any browned bits, also known as fond, from the pan.
Bring to a boil slowly and then rinse the bones and refill with cold water. This will help remove impurities.
Continue cooking the stock on a low simmer for 5 hours. The bubbles should break the surface of the stock infrequently. Skim often to remove the foam and fat that forms on top of the water.
Add mirepoix and herb bouquet and cook for 1 hour until the stock has a rich color and noticeable body.
Strain through a China cap or strainer, then chinois or cheesecloth, and then cool in an ice bath.
