Veal Stock

Name: Veal Stock
Cook time: 3 h
Total time: 3 h
Yield: 3 1/2 quarts
Ingredients: 8 lbs large veal bones, such as leg bones; 2 white onions; 4 whole cloves; 2 large carrots, peeled and coarsely chopped; 3 celery, coarsely chopped; 20 garlic cloves; 2/3 cup tomato paste; bouquet garni; 1 tablespoon whole black peppercorn; 1 cup water

Submitted by Chef mariajane

"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."

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Ready In:: 3hrs
Ingredients:: 10
Yields:: 3 1/2 quarts

ingredients

8 lbs large veal bones, such as leg bones
2 white onions
4 whole cloves
2 large carrots, peeled and coarsely chopped
3 celery, coarsely chopped
20 garlic cloves
²⁄₃ cup tomato paste
bouquet garni
1 tablespoon whole black peppercorn
1 cup water

directions

Preheat an oven to 500°F Place the veal bones in a roasting pan and roast for 20 minutes.
Meanwhile, coarsely chop 1 of the onion. Stud the other whole onion with the cloves.
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.
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.
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.
Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the contents of the sieve.
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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Reviews

Super. I omitted the cloves (personal preference) and just used chopped onion, but no other changes. Skimmed of fat the next morning, it was a fabulous broth to use in Veal Soup. Thanks so much Chef MariaJane

Elisabetta47

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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