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Title: Brown Veal Or Beef Stock
Yield: 1

Ingredients

      4 lb veal bones; *  or beef
           -bones; cracked
      2    onions; quartered
      2    stalks celery; cut into 2
           -inch
      1    chunks
      2    carrots; scrubbed clean and
      1    cut into 2inch lengths
      1 ga water
 
  --------------------BOUQUET GARNI INCLUDING---------------------------
      1    parsley
      1 ts thyme
      2    cloves garlic
     12    peppercorns
      1    bay leaf
      1 md tomato; cored and chopped

Instructions

* for an all purpose "brown stock" 2 pounds veal bones and 3 pounds beef
bones, cracked by butcher

Preheat the oven to 475 degrees. Roast the bones for 30 minutes or until
well browned, add the onions, celery and carrots and roast for 30 minutes
longer. Transfer bones and vegetables to a 1012 quart tall stockpot.
Discard fat from roasting pan and deglaze with 2 cups of the water. Add
this to the stock pot with remaining water, bouquet garni and tomato.
Bring the liquid slowly to a boil, skimming often. Simmer for 4 5 hours,
skimming occasionally and replenishing the water to keep the level of
water somewhat constant.

Strain and discard solids; let stock come to room temperature and chill.
When chilled, discard surface fat. Bring back to a simmer and adjust for
seasoning. If too weak for your taste, reduce, the season with salt.

If you want to concentrate it, keep on reducing and transferring to a
smaller pot until you have the consistency you want.

Yield: about 3 quarts of stock

>From: "Tina D. Bell"

NOTE: refrigerate and skim off fat, which comes to the top and solidifies.

Good for fat-free sauteing, as well as other broth uses.

Per serving: 199 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g
Protein; 46g Carbohydrate; 0mg Cholesterol; 254mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Recipe by: COOKING MONDAY TO FRIDAY, SHOW #MF6749

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