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Delicious brown veal stock https://www.metro.ca/userfiles/image/recipes/Fond-brun-veau-savoureux-4531.jpg PT30M PT3H30M PT4H00M
Preheat oven to 200°C (400°F). Place the bones in a large roasting pan, without any fat. Bake for 1 hour. Add carrots and onions, distributing them evenly over the bones. Place pan back in oven for 30 minutes. Spoon the tomato paste over the bones and vegetables. Return the pan to the oven for another 30 minutes or until the bones and vegetables are well browned.Transfer the contents of the roasting pan to a large stock pot. Add the bay leaf, black peppercorns, garlic, celery, thyme and water. Do not salt. Place the stock pot over medium-high heat. When the stock begins to boil, lower the heat and simmer gently for 1 1/2 hours until the liquid has been reduced by half. Add the mushrooms after 45 minutes. Skim off the fat often during cooking to prevent the stock from becoming cloudy.Place a sieve over a large stainless steel or glass bowl. Line the sieve with a large piece cheesecloth. Ladle the stock into the sieve. There will be about 6 cups (1 1/2 litres) of veal stock. Let the stock cool to room temperature. Remove and discard fat that has solidified on the surface. The stock is ready for use, or may be frozen in 1 cup (250 mL) portions.
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4 1/2 lb (2 kg) grain-fed veal bones 4 medium carrots, cut into thick rounds 3 medium yellow onions, cut in wedges 1/2 cup (125 mL) tomato paste 1 bay leaf 10 black peppercorns 2 cloves of garlic, peeled 1 celery stalk, cut into in 1 cm (1/2 inch) slices 3 fresh thyme 12 cups (3 L) water 8 white mushrooms, sliced, sliced
Delicious brown veal stock

Delicious brown veal stock

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  • Gluten-free
  • Lactose-free
1 1/2
litre
0:30
Preparation
3:30
COOKING
4:00
TOTAL TIME

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Ingredients

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  • 4 1/2 lb
    (2 kg)
    grain-fed veal bones
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  • 4
    medium carrots, cut into thick rounds
  • 3
    medium yellow onions, cut in wedges
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    ORGANIC VIDALIA SWEET ONIONS

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    2 lb PRODUCT OF U.S.A., No. 1 GRADE


  • 1/2 cup
    (125 mL)
    tomato paste
  • 1
    bay leaf
  • 10
    black peppercorns
  • 2
    cloves of garlic, peeled
  • 1
    celery stalk, cut into in 1 cm (1/2 inch) slices
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    ORGANIC CELERY

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    $3.49 ea.

    PRODUCT OF MEXICO, No. 1 GRADE


  • 3
    fresh thyme
  • 12 cups
    (3 L)
    water
  • 8
    white mushrooms, sliced, sliced
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Preparation

Preheat oven to 200°C (400°F). Place the bones in a large roasting pan, without any fat. Bake for 1 hour. Add carrots and onions, distributing them evenly over the bones. Place pan back in oven for 30 minutes. Spoon the tomato paste over the bones and vegetables. Return the pan to the oven for another 30 minutes or until the bones and vegetables are well browned.

Transfer the contents of the roasting pan to a large stock pot. Add the bay leaf, black peppercorns, garlic, celery, thyme and water. Do not salt. Place the stock pot over medium-high heat. When the stock begins to boil, lower the heat and simmer gently for 1 1/2 hours until the liquid has been reduced by half. Add the mushrooms after 45 minutes. Skim off the fat often during cooking to prevent the stock from becoming cloudy.

Place a sieve over a large stainless steel or glass bowl. Line the sieve with a large piece cheesecloth. Ladle the stock into the sieve. There will be about 6 cups (1 1/2 litres) of veal stock. Let the stock cool to room temperature. Remove and discard fat that has solidified on the surface. The stock is ready for use, or may be frozen in 1 cup (250 mL) portions.

Source : Féd. des producteurs de bovins du Québec

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