BROWN VEAL STOCK
- 10 10 10pounds POUNDWeightveal bones, cut into 2-inch pieces
- 2 2 2onions, quartered
- 2 2 2carrots, coarsely chopped
- 1 1 1stalk celery, coarsely chopped
- 1 1 1leek, thoroughly cleaned and coarsely chopped
- 2 2 2tomatoes, quartered
- 2 2 2bay leaves
- 1 1 1tablespoon TABLESPOON_USVolumewhole black peppercorns
- 2 2 2sprigs thyme
- 1 1 1head garlic, halved (optional)
- 1 1 1gallon GALLON_USVolumewater
- Preheat the oven to 450 F.
- In a large roasting pan, spread the bones and onions in an even layer. Put the pan in the oven and roast the bones until dark golden brown all over, turning them several times as they brown, about 1 1/2 hours. Transfer the bones to a large stockpot and add the carrots, celery, leek, tomatoes, bay leaves, peppercorns, thyme, and, if desired, the garlic.
- Pour off the fat from the roasting pan. Add 2 cups of the water and, over medium-high heat, stir and scrape with a wooden spoon to deglaze the pan deposits. Add this liquid to the stockpot and pour in enough water to cover the bones by 2 inches. Bring the water to a boil, reduce the heat, and let the mixture simmer very gently for at least 6 hours and as long as 24 hours, skimming away foam and fat from the surface as necessary and adding enough extra water to keep the bones covered.
- Strain the liquid through a fine-meshed sieve into a clean stockpot. Skim off any last traces of foam or fat. Bring the stock to a boil, then turn down the heat to low and reduce the stock until it has a full-bodied flavor. You should have about 1 gallon.
Veal stock has a full but neutral flavor and may be used in place of beef stock, in lamb or duck dishes, or even as a richer-tasting replacement for chicken stock. Ask the butcher to cut the bones for you. refrigerate the stock for 2 to 3 days or freeze it in small quantities for 2 to 3 months.