Menu

Emeril’s Veal Stock

  • Emeril's Veal Stock
  • Details
  • Related Items

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.

Ingredients

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

Directions

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.

Bloody Mary

Emeril’s Bloody Mary Mix

In our Mid-Century Home we love a good Bloody Mary. Whether it’s for a special Sunday brunch or just kicking back on the patio, this is one of our favorite legal adult beverages. No one …

Emeril Lagasse's Creole Seasoning

Emeril Lagasse’s Creole Seasoning

Emeril always kicks it up a notch and here is one of the seasonings he uses in many recipes. BAM! Ingredients 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon freshly …

Dads Meat Loaf

Dad’s Meat Loaf

Emeril Lagasse’s father showed him how to make this simple dish many years ago and it’s one of Emeril’s favorites. But don’t get fooled, this is not a simple 1950’s meat loaf. It’s got BAM …

Emeril's Baby Back Ribs

Emeril’s Baby Back Ribs with Sweet Barbecue Sauce

Emeril Lagasse’s baby back ribs are easy to make and the barbecue sauce is fantastic!  A classic meal just right for the grill.  For the perfect side dish try Maw Maw’s Slaw with Ginger-Soy Dressing. …

Caramelized Salmon In New Potatoes

We can always count on Emeril Lagasse for incredible treats and so did ABC’s Good Morning America. In 1999 he showed up with these tasty tidbits. These make for an impressive hors d’oeuvre whether it’s …