“Stocks have a superior flavor when they are prepered in large quantities rather than in small amounts. Since you will probably not use all of this stock at once, however, you can freeze leftover stock in freezer bags or other containers for up to 1 month. For an even more intense flavor, add about 2 lb. oxtails with the veal bones.”
READY IN:
3hrs
YIELD:
3 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat an oven to 500°F Place the veal bones in a roasting pan and roast for 20 minutes.
  2. Meanwhile, coarsely chop 1 of the onion. Stud the other whole onion with the cloves.
  3. Remove the pan from the oven and distribute the carrots, chopped and whole onion, celery, garlic and tomato paste evenly over the veal bones. Return to the oven and roast until the vegetables are lightly browned, about 15 minutes.
  4. Using a slotted spoon, transfer all the contents of the roasting pan to a stockpot. Add the Bouquet garni and peppercorns. Discard the fat from the roasting pan and place the pan over medium heat. When the pan is hot, andd the water and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Pour the liquid into the stockpot.
  5. Add water to the stockpot just to cover the ingredients. Bring to a boil and , using a large spoon or wire skinner, skim off any foam that forms on top. Reduce the heat to low, cover and simmer for about 3 hours. Continue to skim off any foam that floats to the top during simmering.
  6. Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the contents of the sieve.
  7. Use immediately or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month in small freezer bags. Lift off any solidified fat from the surface of the chilled stock before using.

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