White veal stock
Rinse the bones, and place in the stockpot. Cover with water and bring slowly to a boil. Skim off any scum that forms. Continue to simmer the stock for 5 hours.
- 8 pounds veal bones, cut into 3-inch pieces
- 6 quarts cold water
- 8 ounces onions, chopped
- 4 ounces carrots, chopped
- 4 ounces celery, chopped
- 1 head garlic, cut in half horizontally
- Sachet d'epices:
- 3 or 4 parsley stems, chopped
- 1 bay leaf
- 1/2 teaspoon cracked black peppercorns
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried tarragon leaves
- 1/2 teaspoon dried thyme leaves
- The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.
Add the mirepoix and sachet and continue to simmer for 1-2 more hours. Strain through a china cap lined with cheesecloth, then cool the stock properly in an ice-water bath. Refrigerate and skim off the fat that rises to the top.
Brown veal stockUse the same procedure as above, except first brown the bones in a 400F oven for 30 minutes. Paint the bones with tomato paste thinned with a little water, and brown for another 30 minutes. Drain the fat from the roasting pan and reserve. Deglaze the pan with water and add to stockpot.
Bring slowly to a boil, and reduce heat; simmer for 5-6 hours. In the meantime, toss the mirepoix with the fat and brown in the oven. After 5-6 hours simmering time, add the browned mirepoix and 4-6 ounces tomato paste to the stockpot, and the sachet. Simmer for an additional 1-2 hours. Strain, cool and store properly.
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Chuck Taggart (e-mail chuck)