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Roast the veal bones and trimmings with the oil in a roasting pan in the oven until brown.
Remove the oil with a spoon or strain off.
Add the onion, carrots, celery and tomatoes and roast for another 5-6 minutes.
Add half the clear brown stock and bring to a boil.
Add the remaining stock and reduce to a glace.
Remove from the oven and transfer to a saucepan.
Add the water and simmer for 2 hours, occasionally skimming and removing the fat.
Strain through a cloth or fine sieve and season to taste.
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