Prepare yourself, once you have collected all of the veal bones (I know store them in the freezer as I get them) you will roast the bones then set them to simmer for 8-10 hours. This amount fits nicely into a standard 8-quart stockpot. If you have 2 stockpots double your recipe. Once the veal stock is complete, you can skim off the fat and simmer the 3 cups of veal stock down to make the famous demi glaze sauce.
To roast-
5 pounds veal bones
1 Tablespoon Tomato paste
2 –3 Tablespoons Flour
4 yellow onions, peeled and cut into large dice (about 1 ½”)
4 carrots, peeled and cut into large chunks (about 1 1/2”)
4 Celery stalks, leaves removed, rinsed and cut into large dice (about 1 ½”)
¼ cup vegetable oil
To add to the stockpot-
All the roasted bones and their drippings
All the roasted veg and drippings
4 Quarts cold water
2 bay leaves
1 head of garlic with the top lopped off and some of the outer paper removed
1 teaspoon of whole peppercorns (I am using a blend but all black would be fine)
So, TO ROAST
Preheat the oven to 350
Add the veal bones, tomato paste and sprinkle with flour- set in oven to roast
For 45 minutes stirring often. You do not want this to turn black or you will have a bitter
Flavor.
On a separate sheet toss the onions, carrots and celery with the vegetable oil. Place in oven to roast about 45 minutes also. Toss frequently so nothing burns.
To simmer-
Into an 8-quart stockpot place all the roasted veal bones and drippings. Add in All the vegetables and drippings. And cover with 4 quarts cold water. Add in the bay leaves, garlic and peppercorns. Heat mixture to just below a boil, then, reduce to simmer for 8-10 hours. Skim any foam off from the top of the mixture. Do not boil, just simmer. After 8 hours you will strain through a very fine strainer. You will have a luscious dark brown veal stock. Skim any fat from the top of the mixture and cool overnight so the following day, if you wish, you can make demi-glaze.
To roast-
5 pounds veal bones
1 Tablespoon Tomato paste
2 –3 Tablespoons Flour
4 yellow onions, peeled and cut into large dice (about 1 ½”)
4 carrots, peeled and cut into large chunks (about 1 1/2”)
4 Celery stalks, leaves removed, rinsed and cut into large dice (about 1 ½”)
¼ cup vegetable oil
To add to the stockpot-
All the roasted bones and their drippings
All the roasted veg and drippings
4 Quarts cold water
2 bay leaves
1 head of garlic with the top lopped off and some of the outer paper removed
1 teaspoon of whole peppercorns (I am using a blend but all black would be fine)
So, TO ROAST
Preheat the oven to 350
Add the veal bones, tomato paste and sprinkle with flour- set in oven to roast
For 45 minutes stirring often. You do not want this to turn black or you will have a bitter
Flavor.
On a separate sheet toss the onions, carrots and celery with the vegetable oil. Place in oven to roast about 45 minutes also. Toss frequently so nothing burns.
To simmer-
Into an 8-quart stockpot place all the roasted veal bones and drippings. Add in All the vegetables and drippings. And cover with 4 quarts cold water. Add in the bay leaves, garlic and peppercorns. Heat mixture to just below a boil, then, reduce to simmer for 8-10 hours. Skim any foam off from the top of the mixture. Do not boil, just simmer. After 8 hours you will strain through a very fine strainer. You will have a luscious dark brown veal stock. Skim any fat from the top of the mixture and cool overnight so the following day, if you wish, you can make demi-glaze.
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