Ingredients: |
Ingredients: 5 pounds veal bones, in 3-inch pieces
2 medium onions, peeled and diced
4 stalks celery, diced
3 medium carrots, diced
2 large tomatoes, diced
2 heads garlic, cloves separated and peeled
6 quarts cold water
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried oregano
4 bay leaves
1 tablespoon whole black peppercorns
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Directions: |
Directions:Preheat the oven to 425degrees F. Rinse the bones in cold water, place them in a large roasting pan, and roast them until they’re golden brown, approximately 40 minutes, stirring occasionally. Using tongs, remove the bones from the pan and transfer them to an 8-quart or larger stockpot.
Leave any rendered fat in the roasting pan, and add the onions, celery, carrots, tomatoes, and garlic. Return the pan to the oven, and roast, stirring occasionally, until the vegetables are caramelized, approximately 55 minutes. Meanwhile, cover the bones in the stockpot with the water and bring to a boil. Skim any excess foam from the top, reduce the heat to a simmer, and cook for 3 hours, being careful not to let the mixture boil. Continue
to periodically skim fat and foam. Add the roasted vegetables to the stockpot. Discard any fat from the
roasting pan and deglaze with about 1 cup of cold water by bringing it to a boil while scraping all the browned bits from the bottom of the pan.
Add this to the stockpot along with the rosemary, thyme, oregano, bay leaves, and peppercorns, and simmer for 3 more hours. Using a ladle, strain the stock through cheesecloth or a fine sieve, being careful not to stir the stock. Cool and refrigerate. Excess fat can be removed from the top after it has congealed. |
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