VEAL STOCK
Stocks have a superior flavor when they are prepered in large quantities rather than in small amounts. Since you will probably not use all of this stock at once, however, you can freeze leftover stock in freezer bags or other containers for up to 1 month. For an even more intense flavor, add about 2 lb. oxtails with the veal bones.
Provided by Chef mariajane
Categories Stocks
Time 3h
Yield 3 1/2 quarts
Number Of Ingredients 10
Steps:
- Preheat an oven to 500°F Place the veal bones in a roasting pan and roast for 20 minutes.
- Meanwhile, coarsely chop 1 of the onion. Stud the other whole onion with the cloves.
- Remove the pan from the oven and distribute the carrots, chopped and whole onion, celery, garlic and tomato paste evenly over the veal bones. Return to the oven and roast until the vegetables are lightly browned, about 15 minutes.
- Using a slotted spoon, transfer all the contents of the roasting pan to a stockpot. Add the Bouquet garni and peppercorns. Discard the fat from the roasting pan and place the pan over medium heat. When the pan is hot, andd the water and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Pour the liquid into the stockpot.
- Add water to the stockpot just to cover the ingredients. Bring to a boil and , using a large spoon or wire skinner, skim off any foam that forms on top. Reduce the heat to low, cover and simmer for about 3 hours. Continue to skim off any foam that floats to the top during simmering.
- Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the contents of the sieve.
- Use immediately or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month in small freezer bags. Lift off any solidified fat from the surface of the chilled stock before using.
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Md Sejan
[email protected]Overall, this veal stock recipe is a good choice for those looking for a flavorful and versatile stock. However, it is important to note that it is a time-consuming recipe, so it is best to plan ahead if you are using it for a specific dish.
Shamsa Tariq
[email protected]This veal stock recipe is a good basic recipe. It's easy to follow and produces a decent stock. However, I think it could be improved with the addition of some more vegetables and herbs.
Joziah Dameron
[email protected]I'm not a fan of veal, but this veal stock recipe is pretty good. It's not too gamey and it has a nice flavor.
DIAGO ALEXANDER
[email protected]This veal stock recipe is a good starting point, but it needs some tweaking. I'm going to add some more herbs and spices to give it more flavor.
Edwin Patrick
[email protected]This veal stock recipe is okay, but it's not the best I've ever had. I'll probably try a different recipe next time.
Comfort Omosor
[email protected]I don't recommend this veal stock recipe. It's a waste of time and money.
ashik jung
[email protected]This veal stock recipe is too complicated. I'm going to look for a simpler recipe.
shawn donovan
[email protected]I'm not sure what I did wrong, but my veal stock turned out bland. I'm going to try making it again and see if I can get it right.
Losalini Marama
[email protected]This veal stock is a bit pricey, but it's worth the money. It's so flavorful and versatile.
Touqeer Ali
[email protected]I love that this veal stock recipe is made with all-natural ingredients. It's a healthy and delicious way to add flavor to my meals.
Md Monan
[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 favorite dishes.
BONIFASI MKONGWA
[email protected]I've never made veal stock before, but this recipe made it easy. The stock turned out great and I'm excited to use it in my cooking.
Catherine Theys
[email protected]This veal stock recipe is easy to follow and produces a delicious, rich stock. I will definitely be making this again.
Tajmir YT
[email protected]I'm not a huge fan of veal, but I love this veal stock. It's so flavorful and rich.
Nur Muhammad
[email protected]I've used this veal stock in a variety of dishes, including soups, stews, and sauces. It always adds a wonderful flavor.
Amna Doll
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The veal stock is so delicious and versatile.
Smangaliso Vilakazi
[email protected]I love using this veal stock in my risotto. It makes the risotto so creamy and flavorful.
Oboy Solo
[email protected]This veal stock recipe is a game-changer! It's so rich and flavorful, and it adds an incredible depth of flavor to any dish I use it in. I've tried other veal stock recipes before, but this one is by far the best.