VEAL STOCK
Provided by Molly O'Neill
Categories dinner, project, soups and stews, main course
Time 8h30m
Yield About 4 quarts (16 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Rinse the veal bones and pat them dry; toss the bones with the oil. In a deep roasting pan, add the veal bones and roast, turning occasionally, until the bones begin to brown, about 30 minutes. Add the onions, carrots, celery and garlic to the pan, toss well and continue to roast, turning occasionally, until deeply browned, about 40 minutes more.
- Using tongs, transfer the bones and vegetables to a large stockpot and add the veal meat. Pour off and discard any excess oil from the roasting pan and place the pan over medium heat. When hot, pour in 1 1/2 cups water, scrape up any brown drippings from the bottom of the pan and add the water mixture to the stockpot. Wrap the cloves, thyme, bay leaf, parsley and peppercorns in a small square of cheesecloth and add the bundle to the stockpot. Add 6 quarts (24 cups) cold water.
- Over medium heat, slowly bring the stock to a simmer; this will take about 45 minutes. Skim off any fat or foam that rises to the surface. Continue to simmer the stock slowly, uncovered, for 6 hours, skimming as needed.
- Strain the stock through a fine-mesh strainer and discard the solids. To cool, pour the stock into a large kettle and place the kettle in a sink filled with cold water. Stir the stock occasionally. If the water in the sink becomes too warm, drain and refill with cold water. When the stock is completely cooled, pour into individual containers, cover them and refrigerate for at least 24 hours. Before using, remove and discard the layer of congealed fat. Stock will keep refrigerated up to 3 days and frozen up to 6 months.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 0 grams, TransFat 0 grams
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Uzair Qureshi
[email protected]I'm not a big fan of veal, but I love this stock. It's so flavorful and versatile. I use it in everything from soups to stews to sauces.
Dexent Ali0786
[email protected]This veal stock is the perfect addition to any soup or stew. It adds a rich, deep flavor that really takes the dish to the next level.
Stacy Mazzoni
[email protected]I've tried a lot of veal stock recipes, but this one is by far the best. It's so flavorful and versatile. I use it in everything from soups to stews to sauces.
GawMom 14
[email protected]I love this veal stock recipe because it's so easy to make. I just throw all the ingredients in a pot and let it simmer for a few hours. It's so hands-off, and the results are amazing.
Richard Chimaimba
[email protected]This veal stock is a great way to use up leftover veal bones. It's also a great way to add flavor to your soups, stews, and sauces.
Calvin Kioni
[email protected]I'm a professional chef, and I can tell you that this veal stock is top-notch. It's the perfect balance of flavor and richness, and it's sure to impress your guests.
MD Ahad Ali
[email protected]This is the best veal stock I've ever had. It's so flavorful and rich, and it really elevates any dish you add it to.
Tanju Islam
[email protected]I've been making this veal stock for years, and it's always a hit. It's the perfect addition to any soup, stew, or sauce.
kenziex bear
[email protected]This veal stock is a great way to add flavor to your favorite dishes. It's also a great way to use up leftover veal bones.
Douglas Boateng
[email protected]I'm not a big fan of veal, but I love this stock. It's so flavorful and versatile. I use it in everything from soups to stews to sauces.
Venus Ettel
[email protected]This veal stock is the perfect addition to any soup or stew. It adds a rich, deep flavor that really takes the dish to the next level.
Yasir Khan
[email protected]I've tried a lot of veal stock recipes, but this one is by far the best. It's so flavorful and versatile. I use it in everything from soups to stews to sauces.
Meshesha Mulugeta
[email protected]I love this veal stock recipe because it's so easy to make. I just throw all the ingredients in a pot and let it simmer for a few hours. It's so hands-off, and the results are amazing.
Fatimah Abubakar Lecky
[email protected]This veal stock is a great way to use up leftover veal bones. It's also a great way to add flavor to your soups, stews, and sauces.
FabRi 342
[email protected]I'm a professional chef, and I can tell you that this veal stock is top-notch. It's the perfect balance of flavor and richness, and it's sure to impress your guests.
tahir kasb
[email protected]This is the best veal stock I've ever tasted. It's so flavorful and rich, and it really elevates any dish you add it to.
Mih RiMoN
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of veal, but I'm so glad I did! The stock is delicious and I can't wait to use it in my next soup.
Tansir Abbas
[email protected]I've been making this veal stock for years, and it's always a hit. It's the perfect addition to any soup, stew, or sauce.
Chrisandra James
[email protected]This veal stock recipe is a keeper! The flavor is rich and complex, and it's so easy to make. I used it to make a risotto, and it was the best risotto I've ever had.