Basic Brown Broth
From: Micheline, Carignan, Quebec, Canada
Comments: Browning meat, bones and vegetables, will result into a beautiful mahogany-colored broth.
If broth does not seem dark enough, heat a spoonful tomato paste into a small casserole over medium heat, stirring constantly for 3 minutes, until dark.
One [1] hour before the end of the cooking time, stir darkened tomato paste into broth.
Servings: 12 cups [3 L] broth
  • 2 pounds [1 kg] veal shank pieces
  • 2 pounds [1 kg] veal or beef bones
  • 2 onions, quartered
  • 2 celery stalks, chopped
  • 2 carrots, minced
  • 2 cups [500 mL] water
  • 3 cloves garlic, crushed
  • 8 black peppercorns
  • 3 cloves
  • Thyme
  • 1 bay leaf
  • Water
  • Tomato paste [if needed]
  • Preheat oven to 425F [220C].
  • Arrange veal shank pieces, veal or beef bones, onion pieces, chopped celery and minced carrots side-by-side into a large roasting pan.
  • Roast into preheated oven for 1 hour, until browned.
  • Transfer browned ingredients into a large casserole.
  • Pour 2 cups [500 mL] water into roasting pan, scraping the bottom of the pan to detach any meat pieces; pour into casserole.
  • Add crushed garlic, black peppercorns and cloves.
  • Pour in enough water to cover all with 3 inches [8 cm] of water; lower heat until barely simmering.
  • Skim; sprinkle with thyme and add bay leaf.
  • Leave to simmer gently for 4 hours, skimming occasionally.
  • Strain broth leaving strainer on top of bowl until all pieces have dripped-dry completely, before discarding them.
  • Skim fat.