Brown Veal Stock
Perfect base for sauces – brown veal stock. The advantage of homemade stock: you know exactly what ingredients are in it and what aren’t.
Ingredients
- 2 kg veal bones
- 300 g large onions (4 large onions)
- 250 g carrots (2 carrots)
- 200 g celery root (1 piece)
- 1 tbsp oil
- 1 tbsp Tomato Paste
- 10 black peppercorns
- 2 Bay leaves
Instructions
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1.
Cut the bones into smaller pieces if necessary, wash them, pat dry and arrange in a roasting pan. Roast in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 30 minutes, turning frequently until well browned.
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2.
Meanwhile peel and roughly cube the onions. Wash, trim, peel and roughly chop the carrots and celery root.
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3.
Heat oil in a large heavy skillet. Sauté the vegetables and onions, turning them over medium‑high heat until they are strongly browned. Be careful not to burn the vegetables, or they will taste bitter.
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4.
Remove the roasting pan from the oven and drain off any excess fat. Transfer the bones and roasted vegetables into a large pot.
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5.
Briefly brown the tomato paste in the remaining fat in the roasting pan. Add 400 ml water, bring to a boil, and stir to dissolve the browned bits.
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6.
Pour the liquid from the roasting pan into the skillet. Reduce by about one‑third over high heat, then add it to the bones and roasted vegetables in the pot.
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7.
Add 4 l water and bring everything to a boil; skim off the foam several times with a skimmer.
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8.
Add peppercorns and bay leaves to the stock. Simmer uncovered for about 5 hours on low heat. Strain the broth through a fine sieve into a second pot. Bring it back to a boil, then reduce over high heat until you have about 1.5 l. Let the finished veal stock cool. It can be stored in the refrigerator covered with plastic wrap for up to 3 days.