Veal Stock

Name: Veal Stock
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 8
Cuisine: Global
Ingredients: 227 grams veal or beef scraps, preferably lean; 2 Tbsps canola oil; 2 mediums carrots, washed, peeled and chopped; 2 stalks celery, washed and chopped; 2 onions, 1 peeled and sliced, 1 cut in 1/2 with the skin-on; 4 sprigs fresh thyme, 2 bay leaves and 12 black peppercorns tied in cheesecloth; 3 kilograms veal knuckle bones

Veal Stock might be just the side dish you are searching for. One serving contains 122 calories, 5g of protein, and 9g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. It is A mixture of beef scraps, canolan oil, celery, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 8 hours.

Instructions

A stock is something I make first thing when I have a day of cooking.

Ingredients you will need

Stock

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil.

Ingredients you will need

Veal Bone

Equipment you will use

Baking Sheet

Aluminum Foil

Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours.

Equipment you will use

Oven

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.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Combine the remaining sliced onion, carrots and celery. When the flesh part of the onion halves turn black, remove them from the pan.

Ingredients you will need

Carrot

Celery

Onion

Equipment you will use

Frying 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.

Ingredients you will need

Vegetable

Salt

Cooking Oil

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.

Ingredients you will need

Stock

Water

Equipment you will use

Ladle

Pot

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.

Ingredients you will need

Black Peppercorns

Bay Leaves

Vegetable

Onion

Thyme

Salt

Equipment you will use

Cheesecloth

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.

Ingredients you will need

Stock

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.

Ingredients you will need

Stock

Equipment you will use

Ladle

Pot