Artisan Cooking School and Catering Company of Grand Haven Michigan

BROWN VEAL STOCK

Yield 1 gallon

8 pounds veal bones, including knuckles and trim

1/2 cup vegetable oil

6 quarts cold water

1 recipe mirepoix

1/2 cup tomato paste

1 recipe aromats

1. Preheat oven to 400 degrees
2. Coat the bones with oil and place in a roasting pan
3. Roast bones in oven for 45 minutes to 1 hour
4. Place bones in stock pot with cold water and bring to boil skimming along the way
5. Mix mirepoix and tomato paste in the roasting pan and brown
6. Deglaze roasting pan with 1 quart of water and add to simmering stock
7. Add aromats and continue to simmer for about 5 hours
8. Strain the stock

Variation:

For Brown Game Stock: Replace the veal bones with an equal weight of venison or other game bones. Include fennel seeds and juniper berries in the aromats if desired.