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Veal Stock

 

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  • Servings: 6 cups

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Ingredients

  • 1/4 cup plus 2 tablespoons canola oil
  • 7 pounds veal knuckles and marrow bones
  • 3 onions, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 cup chopped celery
  • 1 cup canned tomato puree
  • 1 1/2 teaspoons dried thyme
  • 8 peppercorns
  • 1 bay leaf

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How to make this recipe

  1. Preheat oven to 350°. Lightly coat the bones with 1/4 cup of the oil. Put them in a roasting pan and roast, turning occasionally, for about 20 minutes, or until well browned. Using a slotted spoon, transfer the bones to a large stockpot.
  2. If necessary, add the remaining 2 tablespoons of oil to the roasting pan. Stir in the vegetables and cook over moderate heat on top of the stove, stirring frequently, for about 5 minutes, or until the vegetables are softened. Using a slotted spoon, transfer the vegetables to the stockpot.
  3. Pour the fat from the roasting pan. Add 2 cups of water and cook over moderate heat, stirring constantly and scraping up any particles sticking to the bottom of the pan, until the pan is deglazed, about 2 minutes. Pour the mixture into the stockpot. Add the remaining ingredients and 3 1/2 quarts of water and stir to combine. Bring to a boil, then lower the heat and simmer for about 6 hours, occasionally skimming off any foam and fat, until the liquid has reduced to 6 cups. Strain through a very fine sieve, pushing on solids to extract as much liquid as possible; discard the solids. Let the stock cool slightly, spooning off fat as it rises. Cover and refrigerate for up to 3 days or freeze, in small quantities, for ease of use, for up to 3 months. Spoon or scrape off any fat that has solidified on top before using.
Contributed By Published October 2013

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