Brown Veal Stock (Brown Base Sauce)

For the brown veal stock, cut the bones the size of a walnut (best done at the butcher’s) and brown them in oil in a roasting pan on the stove. A little later add the tendons. Let the whole thing brown slowly in the oven at 180°C for about 30 – 40 minutes and add the nut-sized cut vegetables (except leeks).

Pour off the fat and roast the tomato paste. Deglaze with white wine several times and reduce again. When it has a nice light brown color, add the leeks, also cut into walnut size, and the spices. Remove the bones from the tube and put the broth in a pot.

Then with cold water (or light veal stock) fill up the pot. Add the parsley stalks and the mushroom trimmings. Bring to a boil and skim off the foam constantly. After about 3 hours of light simmering strain the stock through a straining cloth and again season the brown veal stock with salt.

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