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.

Baked Redfish with Cashew-Garlic Butter

Emeril’s Baked Redfish with Cashew-Garlic Butter

Everyone knows the benefits of eating seafood, but Emeril Lagasse knows it isn’t always so easy to prepare. Try this fast and easy Redfish recipe that’s a savory treat. Ingredients 1 1/2 pounds fresh spinach, …

Emeril’s Chicken, Andouille, Ham and Shrimp Jambalaya

Emeril brings out the BAM! in this one. With chicken, andouille sausage, ham and shrimp, it’s everybody in the pool for this special Mardi Gras jambalaya. Emeril made this at the start of Mardi Gras …

Emeril's Mashed Potatoes

Emeril’s Mashed Potatoes

Nothing extra fancy here. A warm, tasty, comfort food that should be in every kitchen recipe box and Emeril Lagasse’s recipe is one of the best! Adjust to your liking, but we’ve found these proportions …

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 …

Cocktail Class 101 – The 25 Essential Drinks

Why mix drinks at home? Several reasons: 1. It’s a WHOLE lot cheaper than drinking out (safer too!) 2. It’s great fun to become the drink “chef” and mix your own. 3. You can generally …