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Active Time: 10 Minutes
Total Time: 3 Hours 45 Minutes
Yield: Makes about 3 1/2 qt (Serves 14)
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| Stocks have a superior flavor when they are prepared in large quantities rather than in small amounts. Since you will probably not use all of this stock at once, however, you can freeze leftover stock in freezer bags or other containers for up to 1 month. For an even more intense flavor, add about 2 pounds oxtails with the veal bones. |
RECIPE INGREDIENTS
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DIRECTIONS
Preheat an oven to 500 degrees F. Place the veal bones in a roasting pan and roast for 20 minutes.
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Meanwhile, coarsely chop 1 of the onions. Stud the other whole onion with the cloves.
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Remove the pan from the oven and distribute the carrots, chopped and whole onion, celery, garlic and tomato paste evenly over the veal bones. Return to the oven and roast until the vegetables are lightly browned, about 15 minutes.
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Using a slotted spoon, transfer all the contents of the roasting pan to a stockpot. Add the bouquet garni and peppercorns. Discard the fat from the roasting pan and place the pan over medium heat. When the pan is hot, add the water and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Pour the liquid into the stockpot.
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Add water to the stockpot just to cover the ingredients. Bring to a boil and, using a large spoon or a wire skimmer, skim off any foam that forms on top. Reduce the heat to low, cover and simmer for about 3 hours. Continue to skim off any foam that floats to the top during simmering.
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Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Discard the contents of the sieve.
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Use immediately, or let cool, cover and refrigerate for up to 1 week or freeze for up to 1 month. Lift off any solidified fat from the surface of the chilled stock before using.
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Serving size = 1 cup
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes about 3 1/2 qt (Serves 14)
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