For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
Veal Stock;

8 lb      veal bones,
back, neck and shanks,
cut into 3 to 4-inch pieces
1 cup   dry red wine
2 cups coarsely chopped onions
1 cup   coarsely chopped carrots
1 cup   coarsely chopped celery
4          garlic cloves, halved
1/4       cup tomato paste
2 1/2    gallons cold water

Sachet consisting of:
2           bay leaves
1/2 T    dried thyme
1/2 t     crushed black peppercorns
12         sprigs parsley

1.   Place the veal bones in a large roasting pan, be sure that they are in a single layer. Place the roasting pan in the preheated 400 F oven and
roast the bones for about 1 hour, turning the bones periodically to ensure even browning.

2.   Remove the pan from the oven and pour off and reserve the fat. Place the bones in a large 5 gallon stockpot.

3.  Place the roasting pan on the stove over a medium heat and add 4 T of the reserved fat to the pan. Add the onions, carrots, celery and garlic to
the pan and cook, stirring frequently, until the vegetables are lightly caramelized, about 10 minutes.

4.   Add the tomato paste, stir to incorporate, and continue to cook another 10 minutes, or until the vegetables are a deep amber color.

5.   Add the red wine to the pan to deglaze, scraping the bottom of the  roasting pan with a wooden spoon to loosen the browned bits. Pour the
contents of the roasting pan into the stockpot and cover with the water and sachet.

6.   Bring the stockpot to a boil then reduce the heat to  simmer. Allow stock to simmer for 6 to 8 hours, skimming the scum and fat that will rise to
the top frequently. If at any point the water level falls below the bones, add water so that the bones remain submerged. It is not unusual to have to
add up to 1/4 quart of additional water during the simmering, adding the water a cup at a time to the stockpot.

7.  When the stock has simmered, remove from the heat and strain through a fine mesh sieve lined with cheesecloth. Refrigerate or freeze
whatever is not used.
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