VEAL STOCK
Provided by Chuck Hughes
Time 12h15m
Yield 4 cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- In a roasting pan, arrange the veal bones in a single layer, then drizzle with oil and season with salt and pepper. Roast the bones in the lower part of the oven, flip after 20 to 30 minutes and remove from the oven after 40 minutes to 1 hour, when the bones are golden brown.
- Smear the tomato paste over the bones with a spoon. Add the carrots, celery, onion, leeks, and garlic. Return to oven and roast for 1 additional hour.
- Into a large stockpot, add the roasted bones, roasted vegetables, thyme, rosemary, and parsley and 16 cups of water. Discard fat from roasting pan. Place roasting pan directly onto stovetop and heat on medium for 1 minute. Remove from heat and immediately add 1/2 cup to 1 cup of water to the roasting pan, scraping up the brown bits. Add the deglazed liquid to the stockpot. Bring the liquid to a tremble (190 degrees F), and simmer for 8 hours, skimming and discarding the froth frequently during the first hour.
- Pour the stock in batches through a large fine sieve and discard the solids. Skim off the fat. (Alternatively, cool the stock, uncovered, and chill, covered. Scrape away and discard congealed fat from the chilled stock.) Gently simmer the stock, skimming the froth occasionally, until it is reduced to about 4 cups, about 1 hour. Before storing the stock cool it completely, about 1 hour, uncovered. Stock keeps, 1 week when covered and chilled or, 3 months when frozen in airtight containers,
- When roasting the bones, you'll know it's time to add the vegetables when they're an irresistible golden brown color, almost caramelized by the glistening fat. You can't get any better than that!
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kingagustine lucky
[email protected]I love that this recipe doesn't require any fancy ingredients. I was able to make it with things I already had in my kitchen.
Linda Jackson
[email protected]This stock is a great way to use up leftover veal bones. I always have a few in my freezer, so it's nice to have a recipe that I can use them for.
Umeanuka Chiamaka
[email protected]I was really impressed with how easy this recipe was to follow. Even though I'm a beginner cook, I was able to make this stock without any problems. And the results were amazing!
Dino Boy
[email protected]This veal stock is the perfect addition to any soup or stew. It adds a rich, savory flavor that takes the dish to the next level. I highly recommend it!
Afzaal jutt Afzaal jutt
[email protected]I've made this stock several times now and it never disappoints. It's so easy to make and it tastes incredible. I love using it to make risotto.
Wycliffe Osiako
[email protected]This stock is a great way to use up leftover veal bones. I always have a few in my freezer, so it's nice to have a recipe that I can use them for.
Darla Williams
[email protected]I love that this recipe uses a variety of vegetables to add flavor to the stock. It gives it a really well-rounded taste.
Brian Pusczek
[email protected]This stock is the perfect way to add flavor to your favorite soups and stews. It's also great for making risotto and other dishes.
Rod Rick17
[email protected]I've never made veal stock before, but this recipe made it easy. The instructions were clear and the stock turned out great. I'll definitely be making it again.
Md Sakhb
[email protected]This stock is a bit time-consuming to make, but it's totally worth it. The flavor is incredible and it's perfect for a variety of dishes.
Mdaksah Mia
[email protected]I love that this recipe doesn't require any fancy ingredients. I was able to make it with things I already had in my kitchen.
R3 Mobile
[email protected]This stock is a great way to use up leftover veal bones. I always have a few in my freezer, so it's nice to have a recipe that I can use them for.
Aneeb Ansar
[email protected]I was really impressed with how easy this recipe was to follow. Even though I'm a beginner cook, I was able to make this stock without any problems. And the results were amazing!
MOHAMED GHENYM
[email protected]This veal stock is the perfect addition to any soup or stew. It adds a rich, savory flavor that takes the dish to the next level. I highly recommend it!
Syeda Zainab Raza
[email protected]I've made this stock several times now and it never disappoints. It's so easy to make and it tastes incredible. I love using it to make risotto.
ruda
[email protected]This stock is a staple in my kitchen. I use it all the time to add flavor to my soups, stews, and sauces. It's also great for deglazing pans.
Hasib Al Rahim
[email protected]I love that this recipe uses a variety of vegetables to add flavor to the stock. It gives it a really well-rounded taste. I also appreciate that the instructions are clear and easy to follow.
Hysho Hyso
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The stock is incredibly flavorful and versatile. I've used it in soups, stews, and even risotto. It always adds a delicious depth of flavor.
Andres Mendez
[email protected]I followed the recipe exactly and the stock turned out amazing! It has a deep, complex flavor that's perfect for a variety of dishes. I'll definitely be making this again.
Shehroz Asgher
[email protected]This veal stock recipe is a game-changer! I've tried so many different recipes, but this one produces the most flavorful and rich stock I've ever tasted. It's perfect for soups, sauces, and stews. I highly recommend it!