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Brown Veal Stock And Demi Glace Recipe

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


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.

Source: cookeatshare.com