Veal stock

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Veal Stock

5# Veal Bones
8 oz Red Wine
2 Onions large dice
2 Carrots large dice
3 stocks of Celery
2 oz tomatoe paste
1 sprig Thyme
2 Bay leaf
6 Pepper corns ( optional )
1 gal. Water

Roast the bones until golden brown. I put them in a 425 degree oven that has been preheated.
Place the bones in a large enough pot. Drain the greaseout of the roasting pan. Place the
pan on 1 or 2 burners and get it hot, add your onions and cook until translucent. Add the carrots
continue cooking for a few minutes and add the celery then the tomatoe paste. Stir in the the paste to the vegetables.
Add the Red Wine and scrape anything that may be stuck to the bottem of the roasting pan. This is to deglaze
and add everything in to the pot with the Bones. Add water and bring up to a boil. Slim the foam when it boils
and then reduce to a simmer. Add the herbs and simmer at least 6 hours very slowly. Strain the stock and either cool in a
ice bath or utilize right away. Reserve the bones and vegetables, place them back into the stock pot and refill with another
Gallon of water and reboil this for another 6 hours. This is called a Remorage or reboil.
I like to reduce this by 3/4 and have a glase de viande on hand for sauces.
As we talked about in the begining this is where you would utilize your vegetable pealing and trimmings
in making these stocks.

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