Veal Stock - Master Chefs Recipe
Yield: 2 QuartsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil, vegetable
6 lbs: Bones, veal, meaty, OR combination of veal and beef bones
2 medium: Onions, trimmed, quartered dont peel
2 large: Carrots, peeled, trimmed coarsely chopped
2 each: Celery, stalks, trimmed, coarsely chopped
1 each: Leek, trimmed, halved lengthwise, coarsely chopped,, white and green parts
4 each: Garlic, cloves, unpeeled
1 bunch: Parsley, stems
2 cup: Water, plus more as needed
2 medium: Tomatoes, fresh or canned, cored, coarsely chopped
1/2 tsp: Thyme, dried, or
3 each: Thyme, sprigs
2 each: Bay leaf,
2 each: Cloves,
3/4 tsp: Salt, coarse
8 each: Peppercorns,
Directions:
Preheat oven to 450 degrees F. Put the oil in a roasting pan and heat
briefly in the oven. Add the bones to the oil in the pan, toss to
coat and roast for 35 minutes. Add the onions, carrots, celery,
leek, garlic and parsley, tossing them all to coat with fat. Roast
30 minutes longer. Remove the pan from the oven and transfer the
bones and vegetables to a clean stockpot. Drain off as much of the
fat as possible. Place the roasting pan over medium-high heat (use 2
burners if necessary, and add 2 cups of cold water and boil briefly.
Scrape up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to
cover. Bring slowly to a boil, skimming off all of the froth that
forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and
salt. Simmer uncovered for 6 to 8 hours adding water as necessary
just to cover the ingredients. Skim whenever necessary. Add
peppercorns for the last 15 minutes of the simmering. Strain the
"soup" into a large bowl through a colander lined with a double layer
of dampened cheesecloth. Gently press the solids to extract all of
the liquid, and discard the solids. Pour the stock into containers
for storage and label and date them. The stock will "keep" for up to
3 days in a refrigerator, and up to 6 months in a freezer.
Source: New Yorks Master Chefs, Bon Appetit Magazine, Written by
Richard Sax, Photographs by Nancy McFarland The Knapp Press, Los
Angeles, 1985
Source from luhu.jp
briefly in the oven. Add the bones to the oil in the pan, toss to
coat and roast for 35 minutes. Add the onions, carrots, celery,
leek, garlic and parsley, tossing them all to coat with fat. Roast
30 minutes longer. Remove the pan from the oven and transfer the
bones and vegetables to a clean stockpot. Drain off as much of the
fat as possible. Place the roasting pan over medium-high heat (use 2
burners if necessary, and add 2 cups of cold water and boil briefly.
Scrape up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to
cover. Bring slowly to a boil, skimming off all of the froth that
forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and
salt. Simmer uncovered for 6 to 8 hours adding water as necessary
just to cover the ingredients. Skim whenever necessary. Add
peppercorns for the last 15 minutes of the simmering. Strain the
"soup" into a large bowl through a colander lined with a double layer
of dampened cheesecloth. Gently press the solids to extract all of
the liquid, and discard the solids. Pour the stock into containers
for storage and label and date them. The stock will "keep" for up to
3 days in a refrigerator, and up to 6 months in a freezer.
Source: New Yorks Master Chefs, Bon Appetit Magazine, Written by
Richard Sax, Photographs by Nancy McFarland The Knapp Press, Los
Angeles, 1985
Source from luhu.jp