Brown Veal Stock
Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
Yield: makes 3 Quarts
- 8 lb. cracked veal bones
- 3 carrots, peeled and chopped
- 3 onions, peeled and chopped
- 3 stalks celery, chopped
- 2 tbsp. tomato paste
- 2 cups white wine or water
- 2 plum tomatoes, chopped
- 2 cloves garlic, peeled
- 2 dried bay leaves
- 10 black peppercorns
- 3 sprigs parsley
- Preheat oven to 400°. Place veal bones in a large roasting pan. Roast bones until they begin to brown, 1-1 1⁄2 hours, then add carrots, onions, celery, and tomato paste. Mix well and continue roasting until vegetables and bones are well-browned, about 40 minutes.
- Place roasting pan on top of the stove and transfer bones and vegetables to a large stockpot. Heat roasting pan over medium-high heat, add wine or water, then scrape up browned bits on bottom of pan. Simmer for about 1 minute, then add deglazing liquid to stockpot.
- Add tomatoes, garlic, bay leaves, peppercorns, parsley, and 16 cups water. Simmer over medium heat, skimming occasionally, for 3 hours.
- Strain stock, chill, and skim off fat. Stock can be stored in the refrigerator in a sealed container for up to 1 week or frozen for up to 6 months.