Best Homemade Veal Stock
Best Homemade Veal Stock recipe
Yield
48 servingsPrep
15 minCook
13 hrsReady
13 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 |
veal bones
with knuckles and joints |
* | |
| 3 |
carrots
coarsely chopped |
*
|
|
| 3 |
onions
coarsely chopped |
*
|
|
| 3 |
leeks
coarsely chopped |
*
|
|
| 6 |
celery stalks
coarsely chopped |
*
|
|
| 1 | bunch |
parsley leaves
|
|
| 6 |
bay leaves
|
*
|
|
| 1 | bunch |
thyme
|
*
|
| 2 |
garlic bulb
cut in half, cross-wise |
* | |
| 12 | ounces |
tomato paste
|
|
|
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
veal bones
with knuckles and joints |
* |
| 3 | each |
carrots
coarsely chopped |
*
|
| 3 | each |
onions
coarsely chopped |
*
|
| 3 | each |
leeks
coarsely chopped |
*
|
| 6 | each |
celery stalks
coarsely chopped |
*
|
| 1 | bunch |
parsley leaves
|
|
| 6 | each |
bay leaves
|
*
|
| 1 | bunch |
thyme
|
*
|
| 2 | each |
garlic bulb
cut in half, cross-wise |
* |
| 346.8 | ml/g |
tomato paste
|
|
| 1 | x |
water
|
*
|
Directions
Preheat the oven to 400℉ (200℃).
On a flat baking sheet place the veal bones, carrots, onions, leeks, celery, parsley, bay leaves, thyme, and garlic. Roast them for 30 to 45 minutes, or until they are dark brown on all sides. Remove the veal bones and set them aside.
Spread the tomato paste on top of the browned vegetables. Roast them for 30 minutes more, or until the tomato paste has turned a very dark brown.
In a large stockpot place the roasted veal bones and vegetables. Cover them with water. Bring the liquid to a boil. Skim off any foam that appears on top.
Reduce the heat to low and simmer the ingredients for 12 to 16 hours, or until the liquid is reduced by ½. Strain the liquid.
