| | | Veal Stock Makes 1 ½ quarts Ingredients 8 pounds veal bones (or veal and beef bones), cut into 2 inch chunks
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery stalk, coarsely chopped
1 leek, coarsely chopped
2 large tomatoes quartered, or ½ cup tomato paste
1 t. whole peppercorns
2 bay leaves
2 sprigs fresh thyme
8 garlic cloves, smashed (optional) Directions: Preheat the oven to 450 degrees. Arrange the bones in a roasting pan, large enough to hold them in a single layer. Roast in the oven until dark golden brown, about 1 ½ hours, turning to brown all sides. After one hour, add the remaining ingredients to brown. Transfer the bones and vegetables to a large stockpot, 10 to 12 quarts. Pour off the fat from the roasting pan, and deglaze the pan with 2 cups of water, scraping up any particles that stick to the bottom of the pan. Pour into the stock pot with enough additional water to cover the ingredients by three inches. Bring the water to a boil, reduce the heat, and simmer, uncovered, 4 to 6 hours, skimming the foam as it accumulates on top and adding water as needed to keep the bones and vegetables covered at all times. Strain the liquid into a clean pot, pressing down to extract all the juices. Reduce, over medium heat, until 2 quarts remain. Cool and refrigerate in a covered container up to 3 days, discarding any hardened layer of fat before using or freezing. |
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