- 3 ½ lb veal bone
- 1 lb beef bone
- 5 oz carrot
- 5 oz celery
- 5 oz onion
- 1 ¾ oz extra virgin olive oil
- ¾ oz tomato sauce
- 1 ¾ oz aromatic herbs, (rosemary, sage, thyme, bay leaves, parsley)
- ¾ oz coarse salt
- 3 ½ oz white wine
- 25 cups water
Dice the carrot, celery and onion into ½ inch cubes.
In a large oven-safe pot, heat half the oil. Once hot, brown the bones evenly. Then finish roasting the bones in a 400 °F oven for about 25 minutes.
In another very large pot, heat the remaining oil with the boquet garni (bunch of herbs) and the diced vegetables.
At this point, add the roasted bones and wine. Let wine evaporate completely.
Once the wine has evaporated, add the tomato sauce and cold water. Bring to a boil and simmer for 3 to 4 hours. Skim off the fat from time to time during cooking using a skimmer (or slotted spoon).
Strain the stock using a conical strainer or chinois.
Cool the stock as quickly as possible, preferibly using a blast chiller. Once cold, you can store stock in the fridge for three days maximum or in the frezzer for two months at most. You can also freeze the stock in an ice cube tray so that they are ready for use in small doses.
Brown stock can be used for making meat and pasta sauces.