Veal stock
From Cookipedia
This recipe needs advance preparation!
Stocks are a fiddle to make and this, I'm afraid is no exception. However, if you want a restaurant quality veal stock, this is it. Freeze in plastic coffee cups.
See your butcher for the veal bones.
Ingredients
Printable 🛒 shopping list & 👩🍳 method for this recipe
- 3 kg (6 lb) veal breast bones
- 2 kg (4 lb) veal knuckles
- 9 litres (16 pints) cold water
- 2 glasses of good red wine (optional)
- 450 g (1 lb) carrots, washed and sliced
- 2 leeks, well washed and chopped
- 450 g (1 lb) onions, halved, skin on
- 1 sprig of fresh thyme
- 1 bay leaves
- 3 sprigs of parsley, with stalks
- 10 black peppercorns
- 2 tablespoons of tomato puree
- Good pinch of salt (optional)
Mise en place
- Preheat the oven to 200° C (400° F - gas 6)
Method
- Remove as much meat as you can from the bones
- Place the bones in a two large oiled roasting trays, sit the meat on the bones
- Roast for 40 minutes, don't allow the bones or meat to burn or the stock will be bitter
- Place the bones and meat in your biggest pan and cover with 9 litres (16 pints) of cold water
- Discard the fat from the roasting trays and degalaze the trays with red wine or just water, scraping up all of the caramelised goodness
- Add this to the stockpot
- Almost bring the pot to the boil, immediately turn down the heat and simmer for 10 hours
- During the first hour or so you will need to skim the liquid of any scum or fat
- Add the prepared vegetables and the remaining ingredients to the pan when there is about two hours cooking time left
- Sieve the stock and allow to cool
- Skim any fat from the cooled stock and store in a fridge or freeze in small containers for convenient re-use
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