Episode 21: Brown Veal Stock

BROWN VEAL STOCK

5 lb veal bones
6 qt cold water
1 1/4 lb carrots, diced
3 md onions, diced
6 celery stalks, diced
1 bouquet garni
salt & pepper

* make sure the celery, carrots & onions are all cut up into roughly the same size pieces so that they cook evenly.

Place veal bones in a shallow roasting pan and season with salt & pepper. Bake At 450 F for 30 minutes or until nicely browned. Add the veggies and return to the oven for another 30 minutes.

Combine browned bones & the cold water in a large stockpot. Cover and cook over medium heat for up to 2 hours. Don’t let it boil, but rather go for a nice gentle simmer.

Remove the cover, add the bouquet garni and simmer for 6 hours longer. Be sure to skim the liquid regularly to remove scum and impurities.

Remove pot from heat & cool to room temperature. Strain stock through a large sieve lined with cheese cloth.

Discard the bones & vegetables. Cover & chill the stock. Skim solidified fat from the stock & discard. Voila.

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