Brown Veal Stock

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Wolfgang Puck


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10 pounds veal bones, cut into 2-inch pieces

2 onions, quartered

2 carrots, coarsely chopped

1 stalk celery, coarsely chopped

1 leek, thoroughly cleaned and coarsely chopped

2 tomatoes, quartered

2 bay leaves

1 tablespoon whole black peppercorns

2 sprigs thyme

1 head garlic, halved (optional)

1 gallon water

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