Learn how to make rich and flavorful homemade veal stock with this easy-to-follow recipe. Elevate your sauces and stocks with the deep, complex flavors of this culinary gem. This recipe yields 4 quarts of delicious veal stock, perfect for enhancing your dishes. Store it in the fridge or freezer for future use.
Course Sauces, Stocks, and Accompaniments
Prep Time 15 minutesminutes
Cook Time 12 hourshours
Servings 24
Author N. Jay Sorensen, MBA RDN
Ingredients
4poundsveal bones
1cupchopped celery
1cupchopped leeks
¾cupchopped carrots
1 ½cupschopped onions
3clovesgarlichalved
1bay leaf
1teaspoonthyme leaves
1teaspoonblack peppercorns
1tablespoonsalt
3tablespoonstomato paste
4quartswater
Instructions
Preheat the oven to 350°F.
In a roasting pan, brown the veal bones for approximately 1 hour and 45 minutes, taking care not to burn them.
In a separate roasting pan, roast the vegetables for about 1 hour.
Transfer the roasted bones and vegetables to an 8 or 10 quart stock pot. Add the spices and tomato paste.
Fill the pot with water, ensuring all ingredients are covered by 1 inch. Bring the stock to a boil and then reduce the heat to a simmer. Allow the stock to cook for 12 hours or longer, occasionally skimming off any oil that rises to the surface.
Drain the liquid and strain it into another stock pot. Return it to the stove over medium heat and reduce the stock by two-thirds. Strain the reduced stock through a strainer into a storage container.
Refrigerate the veal stock for up to 2 days or freeze it for 3 months.
Notes
Enjoy the homemade veal stock to enhance the flavors of your sauces and stocks!