brown, long, and rich veal stock

Ingredients

• 3 kg of veal bones
• 5 tablespoons of oil
• 5 mushrooms
• 2 medium-sized onions
• 5 carrots
• 5 sprigs of parsley
• 1 stalk of celery
• About 5 to 6 cloves of garlic
• 3 tablespoons of tomato paste
• One bunch of parsley
• One bunch of thyme
• 2 to 3 bay leaves
• Black peppercorns, rosemary, tarragon, oregano, juniper berries, and mild paprika, for a flavorful blend.

Preheat the oven to 200 °C (400 °F). Place the bones on a baking sheet and roast them for 30 minutes, turning them several times.

Chop the mushrooms and sauté them until golden brown, then set them aside. Do the same with the other vegetables.

Pour the bone marrow over the bones and add the vegetables, then return everything to the oven for 10 minutes.

Transfer the roasted ingredients to a large saucepan, add the tomato paste, and cook until browned. Deglaze the pan with a glass of water, bring to a boil, and scrape up any browned bits from the bottom.

Add 3 cups of cold water and let simmer, uncovered, over very low heat, for 12 hours, stirring occasionally.

During the last hour, add the bouquet of herbs.

Strain the broth, if possible, several times through a tightly woven cloth, then allow it to cool.

The next day, remove the layer of fat. If you don’t use it in the following days, freeze it in portions.