Open Recipe: Veal stock

Add to clipboard

Yield: 1.00 Gallon

Recipe Description

Veal stock is a foundation for most brown sauces. Commercially available bullion is not a suitable substitute as one of the keys of veal stock is the thickening power of the callagen that the stock gets from the cartilage in the bones.

Ingredients

Method & Notes

1. Put the bones in a roasting pan and roast at 400 degrees for about 30-45 minutes, until browned.
2. Put the bones and the water in a sauce pot. Bring to a simmer, skimming constantly. Adjust heat for a steady low simmer.
3. Brown the vegetables in the roasting pan you used for the bones.
4. When the onions are starting to caramelize add the tomato paste and mix well. Cook for a few more minutes.
5. Deglaze the pan with the wine and a cup or so of the stock.
6. Simmer the stock for 5 hours, adding a little more water as necessary.
7. Add the vegetables and the herbs. Simmer for another hour.
8. Strain and discard the bones / vegetables.

Don't forget your best friend

Left over veal bones are a healthy and favorite treat for your hound!

This recipe has been viewed 305 times.