F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Veal Stock

  • SERVINGS: 6 cups
  1. 1/4 cup plus 2 tablespoons canola oil
  2. 7 pounds veal knuckles and marrow bones
  3. 3 onions, peeled and chopped
  4. 2 carrots, peeled and chopped
  5. 1 cup chopped celery
  6. 1 cup canned tomato puree
  7. 1 1/2 teaspoons dried thyme
  8. 8 peppercorns
  9. 1 bay leaf
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.