Brown stock
- 3 1/2 pounds (1.5 kg) veal bones
- 1 oxtail
- 1 calf’s foot
- 3 carrots
- 3 onions
- 2 1/2 gallons (10 L) water
- 1/2 cup (80 ml) tomato paste
- Few parsley stalks
- 4 vine tomatoes, halved
Instructions
Preheat the oven to 350°F (180°C). Coarsely chop the bones and the oxtail, and put them in a roasting pan in the oven until they are nicely browned, which will take about 30 minutes.
Peel and cut the carrots into chunks. Peel and cut the onions in half and char them, flesh side down, in a pan. Put the bones, the tail, and the foot into a pan, then cover with the water. Bring to a boil, skim, and add the onions, carrots, tomato paste, parsley stalks, and tomatoes. Simmer for at least 3 hours. Pass through a fine chinois and set aside.
The same procedure can be followed with poultry carcasses.
This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
