Wolfgang Puick's Brown Veal Stock

Title:
Wolfgang Puick's Brown Veal Stock

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





     8 lb Veal bones; (or veal and


          -beef bones), cut into


          -2-inch chunks


     2 md Onions; coarsely chopped


     2 md Carrots; coarsely chopped


     1    Celery stalk; coarsely


          -chopped


     1    Leek; coarsely chopped


     2 lg Tomatoes; quartered, or 1/2


          -cup tomato paste


     1 ts Pooon whole peppercorns


     2    Bay leaves


     2    Sprigs fresh thyme


     8    Garlic cloves; smashed,


          -optional, about






 If you want to make lamb stock, substitute lamb bones for the veal and beef


 bones and continue with the recipe.


 


 1. Preheat the oven to 450 degrees F.


 


 2. Arrange the bones in a roasting pan, large enough to hold them in a


 single layer. Roast in the oven until dark golden brown, about 1 1/2 hours,


 turning to brown all sides. After one hour, add the remaining ingredients


 to brown. Transfer the bones and vegetables to a large stockpot, 10- to


 12-quarts.


 


 3. Pour off the fat from the roasting pan and deglaze the pan with 2 cups


 of water, scraping up any particles that stick to the bottom of the pan.


 Pour into the stockpot with enough additional water to cover the


 ingredients by 3 inches. Bring the water to a boil, reduce the heat, and


 simmer, uncovered, 4 to 6 hours, skimming the foam as it accumulates on


 top, and adding water as needed to keep the bones and vegetables covered at


 all times.


 


 4. Strain the liquid into a clean pot, pressing down to extract all the


 juices. Reduce, over medium heat, until 2 quarts remain.


 


 5. Cool and refrigerate in a covered container up to 3 days, discarding any


 hardened layer of fat before using or freezing.


 


 Makes 2 quarts.


 


 To prepare ahead: Through step 5. The stock can be frozen in small


 quantities and used as needed.


 


 Note: To make demi-glace, in step 4 reduce the liquid until 1 quart


 remains.


 


 To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA


 Single recipes $3 / Yearly $14.95


 


 Air date on GMA 2/16/98


 


 Busted by Barb on 2/20/98


 


 Recipe by: Adventures in the Kitchen


 


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Mar 22,


 1998