Veal Stock

This recipe for veal stock is from "Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques," by Tom Valenti.

  • Yield: Makes 6 to 8 cups

Source: Martha Stewart Living Television, January 2002

Ingredients

  • 5 pounds veal bones
  • 2 tablespoons olive oil
  • 4 celery stalks, coarsely chopped
  • 1 onion, coarsely chopped
  • 3 medium to large carrots, coarsely chopped
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon whole black peppercorns
  • 6 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 dried bay leaf
  • 2/3 cup white vinegar
  • 2 cups red wine

Directions

  1. Heat oven to 325 degrees. Place a large roasting pan in oven, and heat for 5 minutes. Add veal bones, and roast, stirring frequently, until golden brown, 40 to 50 minutes.

  2. Warm oil in a medium stockpot over medium heat. Add celery, onion, and carrots, and cook for about 6 minutes. Add tomato paste, sugar, peppercorns, garlic, thyme, bay leaf, vinegar, and wine. Bring to a boil. Reduce to a simmer, and cook for about 15 minutes.

  3. Add the veal bones, and enough water to cover the bones by 1 inch. Return to a boil. Reduce to a simmer, and cook, skimming occasionally, for 3 to 4 hours.

  4. Strain, discarding solids. Skim fat. Cool to room temperature, then store in airtight containers.

Cook's Note

Refrigerate for up to 3 days.

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