When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Emeril’s Veal Stock
This stock can also be made with beef. An excellent stock that becomes a basic ingredient in lots of recipes. When we make a batch, we’ll double it and freeze what we don’t use right away.
4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have butcher do this)
2 cups coarsely chopped yellow onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
5 garlic cloves, smashed with the side of a heavy knife
1/4 cup tomato paste
2 cups dry red wine
4 bay leaves
1 teaspoon dried thyme
1 teaspoon whole black peppercorns
1 teaspoon salt
1. Preheat oven to 375° F.
2. Spread bones in large roasting pan. Roast, turning occasionally, until golden brown, about 1 hour.
3. Remove the pan from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes and remove the pan. Pour off any fat from the pan.
4. Place the pan over medium heat on the stove and pour the wine over the vegetables and bones. Using a wooden spoon, deglaze, scraping the bottom of the pan for browned bits. Put everything into a large stockpot. Add the remaining ingredients. Bring to a boil over a light heat, skimming off the foam that forms on the top. Reduce the heat to medium-low and simmer, uncovered, for 8 hours, skimming occasionally.
5. Ladle the stock through a fine mesh strainer and into a large bowl, takings care not to stir the stock. Cool completely. Cover and refrigerate.
The stock can be refrigerated for up to 3 days. Or freeze in airtight container for up to 2 months.