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Title: Brown Veal Stock And Demi-Glace
Yield: 1

Ingredients

      6 lb veal bones
      1 lg onion; cut into halves
    1/2    head garlic
      1 c  turnips; chopped
      1 c  carrots; chopped
      1 c  celery; chopped
      8    sprigs fresh thyme; or
      1 ts dried thyme \
      6    bay leaves
      1 c  chopped parsley
    1/2 ts peppercorns
      6 lg tomatoes; chopped
      6 oz canned tomato paste
      2 qt red wine
  1 1/2 ga water or chicken stock

Instructions

Place the veal bones in a roasting pan. Bake at 450 degrees for 1 1/2
hours.

Add the onion, garlic, turnips, carrots and celery. Bake for 30 minutes
longer or until the bones are browned.

Remove from the oven and transfer the bones and vegetables to a large
stockpot. Add the thyme, bay leaves, parsley, peppercorns, tomatoes and
tomato paste.

Place the roasting pan over high heat; add the wine. Cook for 2 minutes,
stirring to deglaze the pan. Pour into the stockpot. Add enough water to
cover. Bring to a boil; reduce heat to medium-low. Simmer for 6 hours,
stirring occasionally.

Reduce heat to low. Simmer for 4 hours longer, adding additional water or
stock as needed. Simmer for 1 hour after adding water.

Remove from heat. Let stand until cool. Skim off the fat and strain the
stock into another pan.

Store for 1 week in the refrigerator or up to 2 months in the freezer.

To prepare a demi-glace, add 1 1/2 tablespoons cornstarch mixed with 1 1/2
tablespoons cold water to the stock. Simmer until the stock is reduced by
half and is thick enough to coat a spoon.

Yields 2 quarts stock or 1 quart demi-glace.

Per serving: 1705 Calories (kcal); 4g Total Fat; (6% calories from fat);
17g Protein; 109g Carbohydrate; 0mg Cholesterol; 1569mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 14 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Recipe by: The Dove's Nest Restaurant by Cindy Burch

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