Yield: 2 gallons. 2 lb. yellow onions, rough chopped 1 lb. carrots, peeled and rough chopped 1 lb. celery, rough chopped 1 bunch thyme 1 bunch parsley stems 10 bay leaves 25 black peppercorns 3 Tbsp. oil 1 cup tomato paste 2 qt. Burgundy 40 lb. veal bones, roasted 5 gallons cold water 10 apples, peeled and cored, 5 of them smoked as needed, Certified Angus Beef® steaks Saute mirepoix, herbs and peppercorns on medium-high heat in oil until golden brown. Add ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.