Homemade beef & veal Broth for rich sauces soups and more

This is how I make Beef & Veal Broth for my demi-glace. A rich base I use in veal piccata sauce, marsala sauce, soups, entrées, and more.

Roast (425°F, 30–45 min)

Tenderloin scraps
Veal scraps
Carrots, onions, celery
Bay leaves, peppercorns, parsley stems
Cherry tomatoes

Simmer (low and slow for 24 hours):
Transfer everything to a large stockpot. Cover with cold water and let it simmer — you don’t want a boil, just a gentle bubble.

Strain well, discard the solids, and you’ve got a rich broth ready for sauces, soups, or to reduce further into a demi-glace (coming up in another video).

You don’t want to reduce. You want to cook. Our beef and ve bullion that we use to make soup. The marsala sauce, katada sauce, the short ribs, the goulashes. It’s all made from scratch. That’s what I try to do. I try to bring farm fresh made from scratch. Old school cooking. You can taste the difference. I’ve got scraps from my tenderloins. I got some bay leaves and some peppercorns there on the bottom. Some parsley stems are in there on the bottom as well. And ve scraps in here. And I brown them in the oven with carrots, onions, and celery. I had some cherry tomatoes. Make sure we get all that goodness from the roasting pan. So, we don’t want any of that to go to waste. And we’ll let this cook for 24 hours overnight. On a very, very low simmer. You don’t want to reduce. You want to cook. This is more of a bullion than it is a stock, but that’s what I use. A stock would have bones in it. A broth is just made with meat. Day two. This is our beeftock. We let this cook overnight. See how we’ve just got a bare simmer here. You know, a bare bubble coming to the top. This lost about an inch overnight, but it was cooking because it’s simmering. Okay, it’s it stayed at temperature. So, now we’re going to strain this. I’m making harvest onion soup this morning. The other half of it I’ll make demiglass out of, which we’ll show you how we do that in another show. So, you let this juice strain really well. Let that sit for about a minute or two. You toss this out. Really can’t use it. All the flavor has been extracted. It’s part about making a stock is, you know, you have to throw out the solids. The onions are really not conducive to a dog’s diet, but you can pick the meat out of there and you could use a little bit of that for some dog food. Uh, but I wouldn’t give them a full diet of that. No burn, cooked all night. This is all natural. And like I said, once we uh we reduce it by half, it’ll even get a little bit darker.