Kitchen Basics Veal Stock Recipes

VEAL STOCK

Steps:

• Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.

VEAL STOCK

Steps:

• Preheat the oven to 450 degrees F.
• In a roasting pan, arrange the veal bones in a single layer, then drizzle with oil and season with salt and pepper. Roast the bones in the lower part of the oven, flip after 20 to 30 minutes and remove from the oven after 40 minutes to 1 hour, when the bones are golden brown.
• Smear the tomato paste over the bones with a spoon. Add the carrots, celery, onion, leeks, and garlic. Return to oven and roast for 1 additional hour.
• Into a large stockpot, add the roasted bones, roasted vegetables, thyme, rosemary, and parsley and 16 cups of water. Discard fat from roasting pan. Place roasting pan directly onto stovetop and heat on medium for 1 minute. Remove from heat and immediately add 1/2 cup to 1 cup of water to the roasting pan, scraping up the brown bits. Add the deglazed liquid to the stockpot. Bring the liquid to a tremble (190 degrees F), and simmer for 8 hours, skimming and discarding the froth frequently during the first hour.
• Pour the stock in batches through a large fine sieve and discard the solids. Skim off the fat. (Alternatively, cool the stock, uncovered, and chill, covered. Scrape away and discard congealed fat from the chilled stock.) Gently simmer the stock, skimming the froth occasionally, until it is reduced to about 4 cups, about 1 hour. Before storing the stock cool it completely, about 1 hour, uncovered. Stock keeps, 1 week when covered and chilled or, 3 months when frozen in airtight containers,
• When roasting the bones, you'll know it's time to add the vegetables when they're an irresistible golden brown color, almost caramelized by the glistening fat. You can't get any better than that!

VEAL STOCK

Steps:

• A stock is something I make first thing when I have a day of cooking.
• Preheat the oven to 450 degrees F.
• Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil. Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours.
• Heat a large skillet and add 1 tablespoon of the oil. When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down. We want them to turn black. Combine the remaining sliced onion, carrots and celery. When the flesh part of the onion halves turn black, remove them from the pan. Add the remaining 1 tablespoon of oil and stir in the vegetables. Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes.
• When the bones are roasted and browned, drain off any excess grease and add to a large pot. Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat. Lower the heat and use a ladle to skim any foam or impurities from the top. Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color). Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours.
• Shut the off the heat and allow the stock to rest. Taste it! If it tastes watery or has an undeveloped flavor, cook it longer! I have made stock that has taken 12 to 16 hours to come to fruition.
• Strain the stock and return it to the pot. Gently simmer the stock over low to medium heat to reduce and intensify the flavors. Use a ladle to skim any impurities as the stock reduces. Cool and use immediately or freeze for later use.

BASIC VEAL STOCK

Steps:

• 1. In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the onions, carrots, celery, garlic, bay leaf, thyme, and peppercorns, stirring until softened. Add the bones and cover with 12 cups cold water. Bring to a boil, reduce the heat, and simmer for 3 hours, skimming the foam periodically. Strain through a fine mesh strainer into a large bowl. The stock is ready to use, or chill and freeze for future soups and stews.