Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Veal or beef bones, cracked
By butcher or (for an all
Purpose
"brown stock" 2 pounds veal
Bones and 3 pounds beef
Bones, cracked by
Butcher)
2 Onions, quartered
2 Stalks of celery, cut into 2
Inch chunks
2 Carrots, scrubbed clean and
Cut into 2inch lengths
1 ga Water
Bouquet Garni including
Parsley, 1 teaspoon thyme, 2
Cloves garlic, 12
Peppercorns and a bay leaf
1 md Tomato, cored and chopped

Preheat the oven to 475 degrees. Roast the bones for 30 minutes or
until well browned, add the onions, celery and carrots and roast for
30 minutes longer. Transfer bones and vegetables to a 1012 quart tall
stockpot. Discard fat from roasting pan and deglaze with 2 cups of
the water. Add this to the stock pot with remaining water, bouquet
garni and tomato. Bring the liquid slowly to a boil, skimming often.
Simmer for 4 5 hours, skimming occasionally and replenishing the
water to keep the level of water somewhat constant.

Strain and discard solids; let stock come to room temperature and
chill. When chilled, discard surface fat. Bring back to a simmer and
adjust for seasoning. If too weak for your taste, reduce, the season
with salt.

If you want to concentrate it, keep on reducing and transferring to a
smaller pot until you have the consistency you want.

Yield: about 3 quarts of stock

COOKING MONDAY TO FRIDAY SHOW #MF6749

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