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Categories:Viewed: 71 - Published at: 5 years ago
Ingredients
- 1 large tomato, cored and halved
- 1 large onion, halved
- 1 tablespoon vegetable oil, optional
- 4 cups water
- 2 pounds veal bones, split and cut into 2-inch pieces
- 1 medium-size carrot (about 3 ounces), peeled and diced
- 1 rib celery (about 2 ounces), peeled and diced
- 1 leek (4 ounces), trimmed, rinsed and diced
Method
- If desired, preheat conventional oven to 450 degrees.
- Brush tomato and onion with vegetable oil and place in a roasting pan along with the bones.
- Bake for about 40 minutes, shaking the pan occasionally.
- Remove from oven and place tomato and onion in a 5-quart casserole with tight-fitting lid.
- Place roasting pan on top of the stove.
- Stir 1 cup of the water into roasting pan to loosen all the brown bits from the bottom, and bring to a boil over moderate heat.
- Remove from heat and pour mixture into the casserole.
- Combine all remaining ingredients in the casserole.
- Cook, covered, at 100 percent power in a 650- to 700-watt oven for 40 minutes.
- Remove from oven and uncover.
- Strain broth through a fine sieve.
- If not using at once, pour broth into containers and store, covered, in the refrigerator or freezer.
- If you wish to skim the fat off, refrigerate so the fat rises to the surface and hardens, then remove with a large spoon.
