Ingredients
- 3 pounds veal or beef bones
2 cups onions, diced large
1 cup carrots, diced large
1 cup celery, diced large
2 tablespoons tomato puree
3 quarts cold water
1 bay leaf
4 parsley stems
1/4 teaspoon black peppercorns
Description
Made The Yield 2 Quarts- Would Be Silly To Make Just One Quart With The Time Involved. When Purchasing The Bones Choose A Knuckle Or Joint Bone Which Has More Collegan. Once Made I Usually Reduce The Stock Down By 50% And Then Freeze Half For Later Use.
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