Veal Stock
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
55
Sourness
36
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
3 tbsps
Canola Oil1 tbsp
Tomato Paste4
Carrots3
Onions2 large
Leek4 large
Parsley (fresh flat-leaf sprigs)1 tbsp
Black Peppercorn1
Sea SaltDirections:
1
Preheat the oven to 450 degrees F
2
In a roasting pan, arrange the veal bones in a single layer, then drizzle with oil and season with salt and pepper
3
Roast the bones in the lower part of the oven, flip after 20 to 30 minutes and remove from the oven after 40 minutes to 1 hour, when the bones are golden brown
4
Smear the tomato paste over the bones with a spoon
5
Add the carrots, celery, onion, leeks, and garlic
6
Return to oven and roast for 1 additional hour
7
Into a large stockpot, add the roasted bones, roasted vegetables, thyme, rosemary, and parsley and 16 cups of water
8
Discard fat from roasting pan
9
Place roasting pan directly onto stovetop and heat on medium for 1 minute
10
Remove from heat and immediately add 1/2 cup to 1 cup of water to the roasting pan, scraping up the brown bits
11
Add the deglazed liquid to the stockpot
12
Bring the liquid to a tremble (190 degrees F), and simmer for 8 hours, skimming and discarding the froth frequently during the first hour
13
Pour the stock in batches through a large fine sieve and discard the solids
14
Skim off the fat
15
(Alternatively, cool the stock, uncovered, and chill, covered
16
Scrape away and discard congealed fat from the chilled stock
17
) Gently simmer the stock, skimming the froth occasionally, until it is reduced to about 4 cups, about 1 hour
18
Before storing the stock cool it completely, about 1 hour, uncovered
19
Stock keeps, 1 week when covered and chilled or, 3 months when frozen in airtight containers, Cook's Note: If desired, pour the cooled stock into ice-cube trays and freeze
20
Frozen cubes keep 3 months in heavy-duty resealable plastic bags
21
Stocks are key to any restaurant as they are the base of so many recipes
22
When you go to cooking school, learning how to make stocks is one of the first things you do
23
Although this might seem laborious when you can just go to the grocery store and get one out of a box, there is nothing better than a homemade stock to add that extra depth to anything you might be making, whether it's a soup, a sauce, a braise or a roast
24
Just pick a rainy day when you have some stuff to do around the house, get your ingredients and go for it! You won't regret it
25
The best part about this is that you can freeze it in containers and use it for up to three months
26
Time very well spent
27
Not to say that grocery store stocks are bad, they do the job and if you really don't have the time, it's a great alternative
28
When roasting the bones, you'll know it's time to add the vegetables when they're an irresistible golden brown color, almost caramelized by the glistening fat
29
You can't get any better than that!