Veal stock

Name: Veal stock
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 7 pounds veal bones, cut into 2 or 3-inch pieces; 1 can tomato paste; 2 ribs celery, rough chopped; 2 carrots, rough chopped; 1 large onion, quarteredSmall handful peppercorn (6-8); 4 bay leaves; 3 sprigs thyme; Cold water; 1 cup red wine, for deglazing

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Main Dish

Very Easy

50 min

Ingredients

7 pounds veal bones, cut into 2 or 3-inch pieces
1 can tomato paste
2 ribs celery, rough chopped
2 carrots, rough chopped
1 large onion, quarteredSmall handful peppercorn (6-8)
4 bay leaves
3 sprigs thyme
Cold water
1 cup red wine, for deglazing

Preparation

Preparation15 min

Cook time35 min

Preheat oven to 425 degrees, F. Spread bones in a roasting pan, sprinkle with salt and pepper and toss in a little olive oil.
Roast for about 60 minutes, turning once. Remove from the oven, and paint a thin layer of tomato paste over the bones (ketchup can be substituted if you have no tomato paste - no one will know!).
Put the vegetables around the bones, and roast an additional 30 minutes, until the vegetables begin to caramelize.
Once finished roasting, place the bones and vegetables to a stock pot. Deglaze the roasting pan with wine, scraping up any goodness that has developed on the bottom of the pan, and pour this into the stock pot.
Add peppercorns, bay leaves and thyme. Add just enough cold water to cover the bones and vegetables.
Slowly bring the bones up to a simmer over medium heat, being sure not to let it boil.
Let the stock simmer gently uncovered for eight hours. If you have the time, it can simmer for up to 12 hours.
When the stock is done, remove the bones and discard. Strain through a very fine mesh strainer or through a colander lined with cheesecloth.
Chill, then refrigerate. Skim off the fat from that has solidified on top, and discard.

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