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 ...
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