Rouxbe

• 1/2 cup vegetable oil
• 12 lbs veal bones
• 6 tbsp tomato paste
• 7 large carrots (approx. 1 lb)
• 5 large onions (approx. 2 lbs)
• 2 heads garlic
• 7 ribs celery (approx. 1 lb)
• 3 whole leeks

To start the stock, preheat the oven to 425º degrees Fahrenheit. Oil a roasting pan and add the bones in a single layer. Roast for 45 minutes to an hour or until caramelized on all sides, flipping the bones ½ way through.

Meanwhile, prepare the mirepoix. Wash and roughly chop the onions, celery and carrots into 1-2 inch pieces. Chop the leeks and keep them separate, as they will be added to the mirepoix during the latter part of roasting. Cut the garlic in half horizontally. Line a baking tray with aluminum foil and drizzle with a bit of oil. Add the vegetables, drizzle with the remaining oil, and place into the oven for about 30 minutes.

Once the bones are nice and caramelized on the one side, flip them over and place back into the oven.

Check the vegetables after about 30 minutes, tossing them to make sure they’re getting a nice even color. Add the leeks and place back into the oven for another 15 to 30 minutes. Once the vegetables are nicely caramelized, remove them from the oven and let the bones continue to roast if they are not quite ready.

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• 1 cup white wine
• 8 to 10 L cold water (or quarts)
• 2 tsp whole black peppercorns
• 1/2 bunch fresh thyme
• 4 bay leaves
• 1/2 bunch parsley stems

To begin the stock, heat a 10-12 quart stock pot over medium-high heat and add a bit of oil. Once hot, add the roasted vegetables, along with the tomato paste and sauté for a couple of minutes. Then turn off the heat and check on the bones.

Once the bones are nicely caramelized, add them to the stock pot. Discard the excess fat from the roasting pan. Place it over medium-high heat and deglaze with the red wine. Make sure to scrape up the bits from the bottom of the pan and move the pan around to help it reduce. Once the wine has reduced to a syrupy consistency, pour it into the stock pot.

Add enough cold water to cover the bones and vegetables by at least 2 to 3 inches. Bring everything to a simmer over medium heat, skimming off the impurities as they rise to the surface. Let the stock gently simmer for approximately 8–10 hours, skimming and adding more water, as needed to keep the bones covered.

About 30 minutes before the stock is finished, you can add the bouquet garni. While the stock simmers, skim off any fat or foam that accumulates on the surface.

Cook the stock for approximately 9 hours, until it reduces by about 1/2. To strain the stock, gently lift out the solids using a slotted spoon or spider. You can also use a sieve (also known as a china cap) into the pot to scoop out the bones and vegetables.

Once all of the bones and vegetables have been removed allow them to cool, and then discard.

If the pot is too heavy, you can use a small sauce pan to help strain the remaining stock through a fine sieve. At this point, you are left with a beautiful veal stock. You can either skim off the excess fat now or you can refrigerate it and let the fat solidify.

If you do refrigerate the stock, you must cool it down first, for food safety reasons. Place the pot into a sink full of ice and water and stir it from time to time until completely cooled, then refrigerate.

After refrigeration, the fat will solidify on the surface and the stock itself will become gelatinous. Simply remove the fat from the top and discard.

You now have a flavorful dark veal stock, which can be used in many dishes.

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Veal stock is often reduced down further to concentrate the flavors. This is often referred to as a veal stock reduction or a demi glace in many professional kitchens.

To do this, place the stock back onto the stove and bring to a simmer. Let it reduce for another one to two hours, or until it has reduced by about half. It should have a rich consistency which is slightly thicker.

For an even smoother finish, strain the veal stock reduction one last time through a fine strainer. For this recipe the consistency will vary slightly, depending on the amount of time you cook the stock and how much you reduce it.

This rich veal stock reduction can now form the base for many great sauces.

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