Ingrédients pour Veal Stock
- 3 lbs veal bones
- White Onions
- Whole Cloves
- 2 large carrots (about 1 cup, chopped)
- 2 stalks celery (about 1 cup, chopped)
- Garlic Cloves
- 2 tablespoons tomato paste
- 1 bouquet garni (fresh herbs tied together)
- Whole Black Peppercorn
- 8-10 cups water
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Comment préparer Veal Stock
- Preheat oven to 500°F (260°C). Place 3 lbs veal bones in a large roasting pan.
- Roast for 20 minutes.
- Meanwhile, coarsely chop 1 large onion (about 1 cup).
- Stud the second whole onion with 4 cloves of garlic.
- Remove the roasting pan from the oven. Add 2 large carrots, chopped (about 1 cup), the studded onion, 2 stalks celery, chopped (about 1 cup), 2 cloves of minced garlic (about 1 teaspoon), and 2 tablespoons of tomato paste to the pan. Distribute evenly over the veal bones.
- Return to the oven and roast until vegetables are lightly browned, about 15 minutes.
- Transfer the roasted contents of the roasting pan to a large stockpot using a slotted spoon.
- Add 1 bouquet garni (fresh herbs tied together) and 1 teaspoon black peppercorns to the stockpot.
- Discard excess fat from the roasting pan. Place the pan on medium heat.
- Add 4 cups of water to the roasting pan and deglaze the pan by scraping up any browned bits from the bottom.
- Pour the liquid from the roasting pan into the stockpot.
- Add enough water to the stockpot to just cover all the ingredients (approximately 8-10 cups).
- Bring to a boil. Skim off any foam that rises to the surface using a large spoon.
- Reduce heat to low, cover, and simmer for 3 hours, skimming off any additional foam as needed.
- Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container.
- Discard the solids.
- Let cool, cover, and refrigerate for up to 1 week, or freeze in small freezer bags for up to 1 month. Remove solidified fat before use.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
45g
Fat
0g
Carbs
8g
