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Veal Stock

Recipe By: N. Jay Sorensen, RD

Yield:  4 quarts     Preparation Tim: 0:15

Categories: Sauces, Stocks and Accompaniments

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  4            pounds veal bones

  1            cup celery -- chopped

  1            cup leeks -- chopped

  ¾           cup carrots -- chopped

  1 ½       cups onions -- chopped

  3            cloves garlic -- halved

  1            each bay leaf

  1            teaspoon thyme -- leaves

  1            teaspoon black peppercorns

  1            tablespoon salt

  3            tablespoons tomato paste

  4            quarts water -- to cover

 

In a roasting pan, brown veal bones in 350F oven for about 1 hour and 45 minutes (be careful not to burn bones). Meanwhile, in a separate roasting pan, roast vegetables in 350F degree oven for approximately 1 hour. Place roasted bones and vegetables in stock pot (8 or 10 quart). Add all spices and tomato paste. Fill with water to cover all ingredients by 1 inch. Bring stock to a boil and reduce heat to simmer. Let stock cook for 12 hours or longer. Occasionally skim oil from stock. Drain liquid and strain into another stock pot. Return to stove, over medium heat and reduce stock by two-thirds. Strain through strainer into storage container. May be refrigerated up to 2 days or frozen for 3 months.