Veal Stock
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Veal2 tbsps
Canola Oil2 medium
Carrot (washed, peeled and chopped)2 stalks
Celery (washed and chopped)Directions:
1
A stock is something I make first thing when I have a day of cooking
2
Preheat the oven to 450 degrees F
3
Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil
4
Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours
5
Heat a large skillet and add 1 tablespoon of the oil
6
When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down
7
We want them to turn black
8
Combine the remaining sliced onion, carrots and celery
9
When the flesh part of the onion halves turn black, remove them from the pan
10
Add the remaining 1 tablespoon of oil and stir in the vegetables
11
Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes
12
When the bones are roasted and browned, drain off any excess grease and add to a large pot
13
Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat
14
Lower the heat and use a ladle to skim any foam or impurities from the top
15
Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color)
16
Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours
17
Shut the off the heat and allow the stock to rest
18
Taste it! If it tastes watery or has an undeveloped flavor, cook it longer! I have made stock that has taken 12 to 16 hours to come to fruition
19
Strain the stock and return it to the pot
20
Gently simmer the stock over low to medium heat to reduce and intensify the flavors
21
Use a ladle to skim any impurities as the stock reduces
22
Cool and use immediately or freeze for later use