Brown Veal Stock

Source

Author: Bob and Robin Young

Source: Adapted From Emeril Lagasse

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

The trick to this stock and any stock is not to let it boil at any time. Keep the stock at a slow and low simmer.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Oven Temperature: 475°F

Servings

Yield: 2 gallons

Ingredients

6

med

Veal Shank bones, 2" thick with marrow

1¼

c

Red Wine, we used a Merlot

2

c

Onions, coarse chopped

1

c

Celery, course chopped

1

c

Carrots, coarse chopped

1/3

c

Garlic cloves, peeled

1/3

c

Tomato Paste

3

gal

Water, cold

Sachet

3

Bay Leaves

¼

t

Thyme, dried

3

sprigs

Thyme, fresh

6

Pink Peppercorns, crushed

6

stems

Parsley

Cheese cloth and kitchen string

1

Preheat oven to 475 degrees F.

2

Place the veal bones, along with some carrot, celery and onion in a large roasting pan. Keep to a single layer. Place the roasting pan in the oven and roast for about 1 hour or until the bones are browned and the vegetables are caramelized.

3

Remove from the oven and place all into a 4 gallon stock pot. Place the pan on the stove over medium heat. Add the remaining vegetables and herbs. Add the water, wine and tomato paste and stir to combine. Add the sachet. Bring the stock up to a boil and then reduce the heat to a low simmer.

4

Simmer for 10 to 12 hours, skimming any fat or scum that may appear. If the liquid level falls below the bones, add a little more water 1 quart at a time. When the stock has simmered for the set time, remove from the heat.

5

Strain through a fine mesh sieve and lined with cheesecloth. Cool and remove any fat that has come to the surface.

6

You can freeze the stock or can it in pint jars.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 12 hours

Total Time: 12 hours and 30 minutes