Bouillon (2)
Instructions
Grease a baking Tin and storing above the bones go in the oven at 200 degrees sear right bones from all sides, add all the vegetables cut into cubes (the famous Cubes not to be confused with the Brunoise).
Let it Brown and then remove from the oven and transfer it all into a saucepan capable having the foresight to make a before degreasing.
dissolved in a little water the tomato paste merge the rest, cover with a litre and a half of water and bring to a boil, add the remaining ingredients and lower the flame.
Let simmer for about 3 hours skimming from time to time and, if necessary, top up the liquid evaporated (the result should be a basic volume approximately equal to the amount of fluid originally used.
Filter the resulting Brown Fund through a strainer to fine knitting, let it cool down and remove the fat that has formed on the surface.
The Fund may be stored in the refrigerator for up to a week or stored in the freezer for longer .
.
.
Ingredients and dosing for 4 persons
- 750 g of chopped veal bones
- 1 carrot
- 1 costa of celery
- 1 cipollina
- 1 leek
- 1 clove of garlic
- 1 bouquet garni (thyme, bay leaf, rosemary, parsley)
- 2 cloves
- 5 grains black pepper (crushed wheat)
- 2 tablespoons of olive oil extra virgin
- 1 tablespoon of tomato paste
- Little of salt