Brown Veal Jus

For the brown veal jus, sear the finely chopped veal bones in an oiled, hot frying pan. Add the veal trimmings and roast slowly in the hot oven until brown. Add the vegetables cut into 5 mm thick slices and roast until the liquid runs out of them. Pour off the excess fat. Add the tomato pulp and roast as well.

Now dissolve the roasting substances with wine. When the bottom of the casserole is almost dry, add a little water and let it boil away again.Now add the remaining water and put everything in a pot. Add spices and parsley stems and let everything simmer gently on the stove for a few hours. Then strain through a sieve, skimming off the fat on the surface after 15 minutes.

Allow the veal jus to cool and store in the refrigerator for further use.

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