Fond of veal

Celery

Supplies

Bread
Owen
roasting pan

Content Mix

Carrot
Ui
Price
Celery
Parsley
veal bones
juniper berries
mace
Peppercorns
Laurel
Tomato paste
Red wine

The recipe for the base of veal gravy / veal stock:

1 thick winter carrot
5 onion
half leek
2 stalks celery
quarter bunch of parsley
2 kilos of veal bone
3 juniper berries
1 dried mace
3 peppercorns
5 laurel
2 tablespoons tomato paste
1 liter red cooking wine

Bones in a roasting pan, 1 hour at 200 degrees. Vegetables on top, 45 minutes. Tomato paste on top, 30 minutes. Mix the contents of the roasting pan and place in a large pan. Scrape the roasting pan on fire with red wine, add to the pan. Fill the pan up to 5 centimeters below the rim with water. Let it simmer for 16 hours. Press residues through a sieve, let cool. Remove the fat layer and bring to the boil. Reduce to a quarter of the amount.