Beef or Veal Stock

Name: Beef or Veal Stock
Yield: Makes 3 litres
Cuisine: French
Ingredients: 1 bouquet garni; 4 tablespoons (60 ml) tomato purée; vegetable oil; 1 small head of garlic, cut in half horizontally; 3 celery stalks, washed and cut into large cubes; 1 onion, peeled and cut into large cubes; 3 carrots, peeled and cut into large cubes; 3 kg veal or beef knuckle bones; 10 litres cold water

Preparation info