Veal Stock
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 quarts (16 cups)
- 1/4 cup tomato paste
- 4 bay leaves
- 3 carrots, chopped
- 6 garlic cloves, crushed
- 10 pounds veal bones, cut from the leg
- 6 celery ribs, chopped
- 3 medium yellow onions, chopped
- handful of mushroom stems (optional)
- 1 bunch of parsley (leaves and stems)
- 2 cups dry red wine (such as cabernet or burgundy)
- Carbohydrate 2 g(1%)
- Cholesterol 29 mg(10%)
- Fat 6 g(10%)
- Fiber 0 g(2%)
- Protein 10 g(20%)
- Saturated Fat 3 g(14%)
- Sodium 150 mg(6%)
- Calories 120
Preparation Place the bones in a large stockpot and pour in water to cover. Bring slowly to boiling over medium heat, skimming off any grease that rises to the surface. Simmer 20 minutes, then drain in a colander, discarding the liquid, and rinse the bones under cool water. Wash the stockpot and return the bones to it. Add the carrots, celery, onions, garlic, mushrooms if using, parsley, and bay leaves. Whisk together the red wine and tomato paste in a small bowl and then add to the stockpot. Pour in water to cover the bones and vegetables; bring to simmering over medium heat. Lower the heat to low and simmer gently, uncovered, for 24 hours, skimming off any impurities. Check every so often and add more water as necessary to keep the bones and vegetables covered. Pour the stock through a mesh strainer into a large bowl or food storage container; it will keep in the refrigerator for 1 week or in the freezer for up to 3 months. Discard the bones and vegetables. From The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes by Todd Gray and Ellen Kassoff Gray with David Hagedorn. Text copyright © 2013 by Todd Gray and Ellen Kassoff Gray; photographs copyright © 2013 by Renee Comet. Published by St. Martin's Press.
Preparation Place the bones in a large stockpot and pour in water to cover. Bring slowly to boiling over medium heat, skimming off any grease that rises to the surface. Simmer 20 minutes, then drain in a colander, discarding the liquid, and rinse the bones under cool water. Wash the stockpot and return the bones to it. Add the carrots, celery, onions, garlic, mushrooms if using, parsley, and bay leaves. Whisk together the red wine and tomato paste in a small bowl and then add to the stockpot. Pour in water to cover the bones and vegetables; bring to simmering over medium heat. Lower the heat to low and simmer gently, uncovered, for 24 hours, skimming off any impurities. Check every so often and add more water as necessary to keep the bones and vegetables covered. Pour the stock through a mesh strainer into a large bowl or food storage container; it will keep in the refrigerator for 1 week or in the freezer for up to 3 months. Discard the bones and vegetables. From The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes by Todd Gray and Ellen Kassoff Gray with David Hagedorn. Text copyright © 2013 by Todd Gray and Ellen Kassoff Gray; photographs copyright © 2013 by Renee Comet. Published by St. Martin's Press.
