BROWN VEAL STOCK
Steps:
- Preheat oven to 450°F and lightly oil 2 large shallow roasting pans.
- Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart. In roasting pans arrange bones and meat in one layer and roast in upper and lower thirds of oven, switching pans halfway through roasting, until bones are golden brown, 30 to 45 minutes.
- Into a 14-quart stockpot put bones, meat, and 8 quarts water. (Alternatively, divide bones, meat, and 8 quarts water between two 7- to 8-quart kettles.) Discard fat from roasting pans. Immediately add 1/2 cup water to each pan, scraping up brown bits, and add to stockpot or kettles. Bring liquid to a tremble, about 190°F., and cook at 190°F. (skim froth frequently during first hour of cooking) 12 to 14 hours.
- While stock is cooking, separately cut carrots, onions, and white and pale green parts of leeks into 1-inch pieces. In a bowl of cold water wash leeks well and lift from water into a colander to drain. In an oiled large shallow roasting pan arrange carrots, onions, and leeks in one layer and roast in middle of oven until golden brown, 20 to 30 minutes. Cool vegetables and chill, covered.
- Add roasted vegetables and remaining ingredients to stock during last 2 hours of cooking.
- Pour stock in batches through a large fine sieve into an 8-quart kettle and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.) Gently simmer stock, skimming froth occasionally, until reduced to about 2 quarts, about 1 hour. Cool stock, uncovered, and chill, covered. Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months.
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sardar tayyab
[email protected]This stock is a great way to use up leftover bones. It's also a great way to add flavor to your soups and stews.
Freddy Reyes
[email protected]I've never made brown veal stock before, but this recipe was so easy to follow. The stock turned out great and I can't wait to use it in my next soup.
DONPRINCE Lazarus
[email protected]This is the best brown veal stock I've ever had. It's so rich and flavorful.
Muhammad Mk
[email protected]I love this stock! It's so versatile and it always makes my dishes taste amazing.
chandan bhagat
[email protected]This stock is amazing! I used it to make a beef stew and it was the best stew I've ever had.
Sino Klaas
[email protected]I've made this stock several times now and it always turns out great. It's a great way to add flavor to your soups and stews.
Onika Kayo
[email protected]This is a great recipe for brown veal stock. It's easy to follow and the stock turns out great.
Sabita Nugo
[email protected]I love the rich flavor of this stock. It's perfect for making soups, stews, and gravies.
jasmine adams
[email protected]This stock is a great way to use up leftover bones. It's also a great way to add flavor to your soups and stews.
Veronica Kesete
[email protected]I've never made brown veal stock before, but this recipe was so easy to follow. The stock turned out great and I can't wait to use it in my next soup.
Aston Lees
[email protected]This is the best brown veal stock I've ever had. It's so rich and flavorful.
Afaq Ilyas
[email protected]I love this stock! It's so versatile and it always makes my dishes taste amazing.
Rehana Munawar
[email protected]This stock is a great base for any soup or stew. It's also great for making gravy.
Nalunga Reachel
[email protected]I've made this stock several times now and it always turns out great. It's so easy to make and it's a great way to use up leftover bones.
Naqash Ali
[email protected]This stock is amazing! I used it to make a beef stew and it was the best stew I've ever had. The stock is so rich and flavorful, and it really made the stew taste amazing.