Directions
- 1Place veal bones evenly spread on baking sheets, ensuring they don't overlap.
- 2Roast the veal bones in the oven at 450°F (232°C) for a total of an hour and 20 minutes.
- 3Chop 1 pound (or 4) yellow onions, 3-4 ribs of celery, 3-4 carrots, 1 thickly sliced leek, 1 large cut celeriac root, and 1 thickly sliced parsnip. Add a pint of mushrooms.
- 4Transfer the roasted bones into the biggest pot available, then cover them with about 3 gallons of cold water.
- 5Drain the rendered fat from one of the roasting pans and add the chopped vegetables and mushrooms into that pan with the rendered veal tallow.
- 6Add 12 ounces of tomato paste to the vegetables.
- 7Cook the tomato paste and vegetables over low to medium heat for 8 to 10 minutes, stirring frequently. This process is called pens é.
- 8Transfer the cooked vegetables and tomato paste mixture from the roasting pan into the stockpot with the bones.
- 9Place the roasting pan back on the burner over medium heat and deglaze with 1.5 cups of dry red wine, scraping all the fond off the bottom and sides.
- 10Add 4-6 thyme sprigs, 3-4 garlic cloves, 1 bay leaf (optional), 15-18 peppercorns, and 4-6 parsley stems to the center of a 1.5-foot square piece of cheesecloth.
- 11Wrap the herbs and spices in the cheesecloth, bringing all corners together to form a pouch, and tie a double knot around it using butcher's twine.
- 12Place this herb and spice pouch (beggar's purse) into the stockpot with the bones and vegetables.
- 13Simmer the stock for 6 to 8 hours over low to medium heat, maintaining a temperature of 170-180°F (77-82°C) with a few bubbles popping up.
- 14Scoop out the liquid from the stockpot and transfer it through a chinois (fine-mesh strainer) into another container or pot.
- 15Come back one more time to skim off as much fat as possible from the top of the liquid.
Ingredients
- 16 pounds veal bones
- 1 pound yellow onions
- 3 ribs celery
- 3 carrots carrots
- 1 thickly sliced leek
- 1 large cut celeriac root
- 1 thickly sliced parsnip
- 1 pint mushrooms
- 12 ounces tomato paste
- 3 gallons cold water
- 1.5 cups dry red wine
- 4 sprigs thyme sprigs
- 3 cloves garlic cloves
- 1 leaf bay leaf
- 15 peppercorns peppercorns
- 4 stems parsley stems
- butcher's twine
Equipment
ovenlarge potknifecutting boardroasting panwooden spooncheeseclothstrainerladleanother pot or container
Tips
- Evenly spread the bones in the roasting pans and avoid overlapping them to ensure even roasting.
- The process of cooking tomato paste into the vegetables is called pensée, which is crucial for flavor development.
- When deglazing, scrape all the fond (browned bits) off the bottom and sides of the pan to incorporate maximum flavor into the sauce.
- When simmering the stock, maintain a temperature of 170-180°F (77-82°C) with a few bubbles popping up. Avoid a rolling boil.
- Skim off as much fat as possible from the surface of the stock during and after simmering to achieve a clearer and richer final product.
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